JAN A DELCOUR
JAN A DELCOUR
full professor KU Leuven, Chairman LFoRCe
Geverifieerd e-mailadres voor kuleuven.be - Homepage
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Principles of cereal science and technology
J Delcour, RC Hoseney
AACC International; St. Paul, MN, USA, 2010
15542010
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
H Goesaert, K Brijs, WS Veraverbeke, CM Courtin, K Gebruers, ...
Trends in food science & technology 16 (1-3), 12-30, 2005
9932005
Formation, analysis, structure and properties of type III enzyme resistant starch
RC Eerlingen, JA Delcour
Journal of Cereal Science 22 (2), 129-138, 1995
9261995
Arabinoxylans and endoxylanases in wheat flour bread-making
CM COURTIN, JANA DELCOUR
JOURNAL OF CEREAL SCIENCE 35 (3), 225-243, 2002
7582002
Hydrothermal modifications of granular starch, with retention of the granular structure: A review
H Jacobs, JA Delcour
Journal of agricultural and food chemistry 46 (8), 2895-2905, 1998
6781998
Amylose-inclusion complexes: Formation, identity and physico-chemical properties
JA Putseys, L Lamberts, JA Delcour
Journal of Cereal Science 51 (3), 238-247, 2010
5132010
Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality
WS Veraverbeke, JA Delcour
Critical reviews in food science and nutrition 42 (3), 179-208, 2002
4942002
Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides
WF Broekaert, CM Courtin, K Verbeke, T Van de Wiele, W Verstraete, ...
Critical reviews in food science and nutrition 51 (2), 178-194, 2011
4612011
From sucrose to starch granule to starch physical behaviour: a focus on rice starch
GE Vandeputte, JA Delcour
Carbohydrate polymers 58 (3), 245-266, 2004
3502004
Wheat gluten functionality as a quality determinant in cereal-based food products
JA Delcour, IJ Joye, B Pareyt, E Wilderjans, K Brijs, B Lagrain
Annual review of food science and technology 3, 469-492, 2012
3482012
Non-digestible oligosaccharides with prebiotic properties
K Swennen, CM Courtin, JA Delcour
Critical reviews in food science and nutrition 46 (6), 459-471, 2006
3422006
Enzyme-resistant starch. I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation.
RC Eerlingen, M Crombez, JA Delcour
Cereal chemistry, 1993
2921993
Structural characterisation of water-extractable and water-unextractable arabinoxylans in wheat bran
C Maes, JA Delcour
Journal of Cereal Science 35 (3), 315-326, 2002
2912002
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies
B Pareyt, JA Delcour
Critical reviews in food science and nutrition 48 (9), 824-839, 2008
2802008
Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved
A Van Der Borght, H Goesaert, WS Veraverbeke, JA Delcour
Journal of Cereal Science 41 (3), 221-237, 2005
2712005
Rice starches. II. Structural aspects provide insight into swelling and pasting properties
GE Vandeputte, V Derycke, J Geeroms, JA Delcour
Journal of Cereal Science 38 (1), 53-59, 2003
2702003
Rye (Secale cerealeL.) arabinoxylans: A critical review
CJA Vinkx, JA Delcour
Journal of Cereal Science 24 (1), 1-14, 1996
2671996
Effect of milling on colour and nutritional properties of rice
L Lamberts, E De Bie, GE Vandeputte, WS Veraverbeke, V Derycke, ...
Food chemistry 100 (4), 1496-1503, 2007
2662007
Amylases and bread firming–an integrated view
H Goesaert, L Slade, H Levine, JA Delcour
Journal of cereal science 50 (3), 345-352, 2009
2632009
Lipids in bread making: Sources, interactions, and impact on bread quality
B Pareyt, SM Finnie, JA Putseys, JA Delcour
Journal of Cereal Science 54 (3), 266-279, 2011
2572011
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