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Kristof Brijs

Showing results (61-70 of 79) with videos related to

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Food Chemistry|June 2, 2018
Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh breadAnnelien E Verbauwhede, Marlies A Lambrecht, Ellen Fierens, et al.
Journal of Food Science|January 18, 2024
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentratesJiashu Li, Frederik Janssen, Diete Verfaillie, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume ProteinsMarlies A Lambrecht, Koen J A Jansens, Ine Rombouts, et al.
The Journal of Biological Chemistry|May 29, 2004
Structural basis for inhibition of Aspergillus niger xylanase by triticum aestivum xylanase inhibitor-IStefaan Sansen, Camiel J De Ranter, Kurt Gebruers, et al.
Acta Crystallographica. Section D, Biological Crystallography|March 3, 2004
Crystallization and preliminary X-ray diffraction study of two complexes of a TAXI-type xylanase inhibitor with glycoside hydrolase family 11 xylanases from Aspergillus niger and Bacillus subtilisStefaan Sansen, Camiel J De Ranter, Kurt Gebruers, et al.
International Journal of Biological Macromolecules|April 19, 2026
In vitro fermentation behaviour of yeast β-glucans with different solubilities and molecular weights using broiler caecal microbiotaYunfeng Gu, An Bautil, Steven Simmonds, et al.
Food Chemistry|September 22, 2018
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cakeSarah C Pycarelle, Kevin L J Winnen, Geertrui M Bosmans, et al.
Food Chemistry|June 29, 2026
Impact of dry starchy ingredients and hydroxypropyl methylcellulose on the properties of (deep-fried) potato mashesKathleen Hooyberghs, Linde Houben, Isabella M Riley, et al.
Acta Crystallographica. Section D, Biological Crystallography|March 27, 2003
Crystallization and preliminary X-ray diffraction study of a wheat (Triticum aestivum L.) TAXI-type endoxylanase inhibitorStefaan Sansen, Christel Verboven, Camiel J De Ranter, et al.
Protein Expression and Purification|August 6, 2004
High-level expression, purification, and characterization of recombinant wheat xylanase inhibitor TAXI-I secreted by the yeast Pichia pastorisKatleen Fierens, Nele Geudens, Kristof Brijs, et al.
Pageof 8

Showing results (61-70 of 79) with videos related to

Sort By:
Pageof 8
Food Chemistry|June 2, 2018
Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh breadAnnelien E Verbauwhede, Marlies A Lambrecht, Ellen Fierens, et al.
Journal of Food Science|January 18, 2024
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentratesJiashu Li, Frederik Janssen, Diete Verfaillie, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume ProteinsMarlies A Lambrecht, Koen J A Jansens, Ine Rombouts, et al.
The Journal of Biological Chemistry|May 29, 2004
Structural basis for inhibition of Aspergillus niger xylanase by triticum aestivum xylanase inhibitor-IStefaan Sansen, Camiel J De Ranter, Kurt Gebruers, et al.
Acta Crystallographica. Section D, Biological Crystallography|March 3, 2004
Crystallization and preliminary X-ray diffraction study of two complexes of a TAXI-type xylanase inhibitor with glycoside hydrolase family 11 xylanases from Aspergillus niger and Bacillus subtilisStefaan Sansen, Camiel J De Ranter, Kurt Gebruers, et al.
International Journal of Biological Macromolecules|April 19, 2026
In vitro fermentation behaviour of yeast β-glucans with different solubilities and molecular weights using broiler caecal microbiotaYunfeng Gu, An Bautil, Steven Simmonds, et al.
Food Chemistry|September 22, 2018
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cakeSarah C Pycarelle, Kevin L J Winnen, Geertrui M Bosmans, et al.
Food Chemistry|June 29, 2026
Impact of dry starchy ingredients and hydroxypropyl methylcellulose on the properties of (deep-fried) potato mashesKathleen Hooyberghs, Linde Houben, Isabella M Riley, et al.
Acta Crystallographica. Section D, Biological Crystallography|March 27, 2003
Crystallization and preliminary X-ray diffraction study of a wheat (Triticum aestivum L.) TAXI-type endoxylanase inhibitorStefaan Sansen, Christel Verboven, Camiel J De Ranter, et al.
Protein Expression and Purification|August 6, 2004
High-level expression, purification, and characterization of recombinant wheat xylanase inhibitor TAXI-I secreted by the yeast Pichia pastorisKatleen Fierens, Nele Geudens, Kristof Brijs, et al.
Pageof 8