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Jan A Delcour

Showing results (81-90 of 276) with videos related to

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Journal of Chromatography. A|September 15, 2015
Impact of extraction and elution media on non-size effects in size exclusion chromatography of proteinsMarlies A Lambrecht, Ine Rombouts, Lotte Van Kelst, et al.
Protein Engineering, Design & Selection : PEDS|June 18, 2009
Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stabilityTim Beliën, Iris J Joye, Jan A Delcour, et al.
Food Chemistry|June 2, 2018
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquorFrederik Janssen, Arno G B Wouters, Anneleen Pauly, et al.
Foods (Basel, Switzerland)|February 5, 2021
Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat StarchKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Journal of Food Science|November 23, 2016
The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg NoodlesMarlies A Lambrecht, Ine Rombouts, Mieke A Nivelle, et al.
Journal of Agricultural and Food Chemistry|February 6, 2007
Variability in the structure of rye flour alkali-extractable arabinoxylansTiny Verwimp, Valerie Van Craeyveld, Christophe M Courtin, et al.
Food Chemistry|June 6, 2015
The role of gluten in a pound cake system: A model approach based on gluten-starch blendsEdith Wilderjans, Bram Pareyt, Hans Goesaert, et al.
Food Chemistry|December 17, 2016
Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat glutenMarlies A Lambrecht, Ine Rombouts, Bart De Ketelaere, et al.
Scientific Reports|July 25, 2013
Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometryIne Rombouts, Bert Lagrain, Markus Brunnbauer, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Ingredient Functionality During Foam-Type Cake Making: A ReviewThibault Godefroidt, Nand Ooms, Bram Pareyt, et al.
Pageof 28

Showing results (81-90 of 276) with videos related to

Sort By:
Pageof 28
Journal of Chromatography. A|September 15, 2015
Impact of extraction and elution media on non-size effects in size exclusion chromatography of proteinsMarlies A Lambrecht, Ine Rombouts, Lotte Van Kelst, et al.
Protein Engineering, Design & Selection : PEDS|June 18, 2009
Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stabilityTim Beliën, Iris J Joye, Jan A Delcour, et al.
Food Chemistry|June 2, 2018
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquorFrederik Janssen, Arno G B Wouters, Anneleen Pauly, et al.
Foods (Basel, Switzerland)|February 5, 2021
Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat StarchKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Journal of Food Science|November 23, 2016
The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg NoodlesMarlies A Lambrecht, Ine Rombouts, Mieke A Nivelle, et al.
Journal of Agricultural and Food Chemistry|February 6, 2007
Variability in the structure of rye flour alkali-extractable arabinoxylansTiny Verwimp, Valerie Van Craeyveld, Christophe M Courtin, et al.
Food Chemistry|June 6, 2015
The role of gluten in a pound cake system: A model approach based on gluten-starch blendsEdith Wilderjans, Bram Pareyt, Hans Goesaert, et al.
Food Chemistry|December 17, 2016
Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat glutenMarlies A Lambrecht, Ine Rombouts, Bart De Ketelaere, et al.
Scientific Reports|July 25, 2013
Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometryIne Rombouts, Bert Lagrain, Markus Brunnbauer, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Ingredient Functionality During Foam-Type Cake Making: A ReviewThibault Godefroidt, Nand Ooms, Bram Pareyt, et al.
Pageof 28