jan delcour

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KU Leuven

Belgium

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Jan Delcour is a Professor at KU Leuven in Belgium. His research encompasses the effects of various factors on food structure and properties, including the interactions of proteins, dietary fibers, and emulsifiers. Recent publications focus on topics such as pH effects in soy protein blends, microstructural dynamics in deep-fried foods, and the impact of crop husbandry on the nutritional content of wheat flour.

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METHUSALEM

Open Date: 2014-10-01

Close Date: 2021-09-01

jan delcour

Research Interests

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Recent Grants

Articles (25)

Understanding the effect of pH on structure formation in high moisture extrudates produced from soy protein-dietary fiber blends

Interfacial and oil-in-water emulsifying properties of ovalbumin enriched in amyloid-like fibrils and peptides

Assessment of the impact of growing conditions and of key crop-husbandry practices on arabinoxylan content in wheat flour

Chemical Fate of Ascorbic Acid in Wheat Flour Extract: Impact of Dissolved Molecular Oxygen (O2), Metal Ions, Wheat Endogenous Enzymes and Glutathione (GSH)

High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods

Impact of the particle size of milled wheat ingredients of wire-cut cookies on their glycaemic response: A randomised cross-over human intervention study

Modulation of hen egg white protein techno-functionality by amyloid formation

Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein

Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes

The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates

Wheat gluten structure and (non–)covalent network formation during deep-fat frying

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach

Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates

The effect of different batter mixing atmospheres on pound, cream, and sponge cake properties

Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation

Components of wheat and their modifications for modulating starch digestion: Evidence from in vitro and in vivo studies

Impact of potato starch structural transitions on microstructure development during deep-frying

Impact of chitosan and/or transglutaminase treatment on the colloidal stability and air-water interfacial properties of gliadin based nanoparticles

Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch

The effect of continuous cooking on the properties of spaghetti and its cooking water

The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review

Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Collaborators (4)

Joost Schymkowitz

Paul Van der Meeren

Deniz Zeynel Gunes

Ruth Cardinaels

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