| Relevance of the functional properties of enzymatic plant protein hydrolysates in food systems AGB Wouters, I Rombouts, E Fierens, K Brijs, JA Delcour Comprehensive Reviews in Food Science and Food Safety 15 (4), 786-800, 2016 | 289 | 2016 |
| Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective F Janssen, A Pauly, I Rombouts, KJA Jansens, LJ Deleu, JA Delcour Comprehensive Reviews in Food Science and Food Safety 16 (1), 39-58, 2017 | 182 | 2017 |
| Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection I Rombouts, L Lamberts, I Celus, B Lagrain, K Brijs, JA Delcour Journal of Chromatography A 1216 (29), 5557-5562, 2009 | 150 | 2009 |
| The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles I Rombouts, KJA Jansens, B Lagrain, JA Delcour, KX Zhu Journal of cereal Science 60 (3), 507-513, 2014 | 147 | 2014 |
| Rational design of amyloid‐like fibrillary structures for tailoring food protein techno‐functionality and their potential health implications KJA Jansens, I Rombouts, C Grootaert, K Brijs, J Van Camp, ... Comprehensive Reviews in Food Science and Food Safety 18 (1), 84-105, 2019 | 114 | 2019 |
| Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars L Lamberts, I Rombouts, K Brijs, K Gebruers, JA Delcour Food chemistry 110 (4), 916-922, 2008 | 112 | 2008 |
| Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation I Rombouts, B Lagrain, KA Scherf, MA Lambrecht, P Koehler, JA Delcour Scientific reports 5 (1), 12210, 2015 | 96 | 2015 |
| β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH I Rombouts, B Lagrain, K Brijs, JA Delcour Journal of Cereal Science 52 (3), 362-367, 2010 | 90 | 2010 |
| Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding KJA Jansens, B Lagrain, I Rombouts, K Brijs, M Smet, JA Delcour Journal of cereal science 54 (3), 434-441, 2011 | 78 | 2011 |
| Study of nonenzymic browning in α-amino acid and γ-aminobutyric acid/sugar model systems L Lamberts, I Rombouts, JA Delcour Food chemistry 111 (3), 738-744, 2008 | 73 | 2008 |
| Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes MA Lambrecht, LJ Deleu, I Rombouts, JA Delcour Food Hydrocolloids 79, 352-370, 2018 | 72 | 2018 |
| Conditions governing food protein amyloid fibril formation. Part II: Milk and legume proteins MA Lambrecht, KJA Jansens, I Rombouts, K Brijs, F Rousseau, ... Comprehensive reviews in food science and food safety 18 (4), 1277-1291, 2019 | 71 | 2019 |
| Identification of isopeptide bonds in heat-treated wheat gluten peptides I Rombouts, B Lagrain, M Brunnbauer, P Koehler, K Brijs, JA Delcour Journal of Agricultural and Food Chemistry 59 (4), 1236-1243, 2011 | 67 | 2011 |
| Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten MA Lambrecht, I Rombouts, B De Ketelaere, JA Delcour Food Chemistry 221, 1158-1167, 2017 | 60 | 2017 |
| Conditions governing food protein amyloid fibril formation—Part I: Egg and cereal proteins KJA Jansens, MA Lambrecht, I Rombouts, M Monge Morera, K Brijs, ... Comprehensive reviews in food science and food safety 18 (4), 1256-1276, 2019 | 55 | 2019 |
| Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior AGB Wouters, I Rombouts, M Legein, E Fierens, K Brijs, C Blecker, ... Food Hydrocolloids 55, 155-162, 2016 | 55 | 2016 |
| Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water MA Lambrecht, I Rombouts, JA Delcour Food Hydrocolloids 57, 122-131, 2016 | 53 | 2016 |
| Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry I Rombouts, B Lagrain, M Brunnbauer, JA Delcour, P Koehler Scientific reports 3 (1), 2279, 2013 | 53 | 2013 |
| Kinetics of heat-induced polymerization of gliadin B Lagrain, I Rombouts, K Brijs, JA Delcour Journal of agricultural and food chemistry 59 (5), 2034-2039, 2011 | 48 | 2011 |
| Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein AGB Wouters, I Rombouts, E Fierens, K Brijs, C Blecker, JA Delcour, ... Food Hydrocolloids 77, 176-186, 2018 | 47 | 2018 |
