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Kristof Brijs

Showing results (1-10 of 79) with videos related to

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Journal of Agricultural and Food Chemistry|August 12, 2009
Sugar-snap cookie dough setting: the impact of sucrose on gluten functionalityBram Pareyt, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|May 22, 2009
Fractionation and characterization of brewers' spent grain protein hydrolysatesInge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|October 24, 2008
Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread makingBert Lagrain, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|September 28, 2007
Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysatesInge Celus, Kristof Brijs, Jan A Delcour
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, Jan A Delcour
Food Research International (Ottawa, Ont.)|May 22, 2026
Oxidative stability of brewer's spent grain lipid extracts during storageChenxu Guo, Kristof Brijs, Lore Gheysen, et al.
International Journal of Biological Macromolecules|October 3, 2024
The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractionsYeming Bai, Kathleen Hooyberghs, Kristof Brijs, et al.
Amino Acids|August 9, 2011
Cross-linking of wheat gluten proteins during production of hard pretzelsIne Rombouts, Bert Lagrain, Kristof Brijs, et al.
Journal of Food Science|September 13, 2018
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry MakingNand Ooms, Evert Vandromme, Kristof Brijs, et al.
Food Chemistry|September 13, 2014
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processingCharlotte Bruneel, Bert Lagrain, Kristof Brijs, et al.
Pageof 8

Showing results (1-10 of 79) with videos related to

Sort By:
Pageof 8
Journal of Agricultural and Food Chemistry|August 12, 2009
Sugar-snap cookie dough setting: the impact of sucrose on gluten functionalityBram Pareyt, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|May 22, 2009
Fractionation and characterization of brewers' spent grain protein hydrolysatesInge Celus, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|October 24, 2008
Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread makingBert Lagrain, Kristof Brijs, Jan A Delcour
Journal of Agricultural and Food Chemistry|September 28, 2007
Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysatesInge Celus, Kristof Brijs, Jan A Delcour
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, Jan A Delcour
Food Research International (Ottawa, Ont.)|May 22, 2026
Oxidative stability of brewer's spent grain lipid extracts during storageChenxu Guo, Kristof Brijs, Lore Gheysen, et al.
International Journal of Biological Macromolecules|October 3, 2024
The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractionsYeming Bai, Kathleen Hooyberghs, Kristof Brijs, et al.
Amino Acids|August 9, 2011
Cross-linking of wheat gluten proteins during production of hard pretzelsIne Rombouts, Bert Lagrain, Kristof Brijs, et al.
Journal of Food Science|September 13, 2018
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry MakingNand Ooms, Evert Vandromme, Kristof Brijs, et al.
Food Chemistry|September 13, 2014
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processingCharlotte Bruneel, Bert Lagrain, Kristof Brijs, et al.
Pageof 8