The Impact of Hydro-Priming and Osmo-Priming on Seedling Characteristics, Plant Hormone Concentrations, Activity of Selected Hydrolytic Enzymes, and Cell Wall and Phytate Hydrolysi... von Lemmens, Elien, Deleu, Lomme J, De Brier, Niels, De Man, Wannes L, De Proft, Maurice, Prinsen, Els, Delcour, Jan A

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Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch von Korompokis, Konstantinos, Deleu, Lomme J, De Brier, Niels, Delcour, Jan A

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Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase von Korompokis, Konstantinos, Deleu, Lomme J., De Brier, Niels, Delcour, Jan A.

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Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils von Monge-Morera, Margarita, Lambrecht, Marlies A, Deleu, Lomme J, Louros, Nikolaos N, Rousseau, Frederic, Schymkowitz, Joost, Delcour, Jan A

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Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions von Rustgi, Sachin, Shewry, Peter, Brouns, Fred, Deleu, Lomme J., Delcour, Jan A.

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Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions von Huyst, Arne M.R., Deleu, Lomme J., Luyckx, Trui, Lambrecht, Marlies A., Van Camp, John, Delcour, Jan A., Van der Meeren, Paul

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Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems von Bosmans, Geertrui M, Lagrain, Bert, Deleu, Lomme J, Fierens, Ellen, Hills, Brian P, Delcour, Jan A

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Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White von Monge-Morera, Margarita, Lambrecht, Marlies A, Deleu, Lomme J, Gallardo, Rodrigo, Louros, Nikolaos N, De Vleeschouwer, Matthias, Rousseau, Frederic, Schymkowitz, Joost, Delcour, Jan A

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Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective von Janssen, Frederik, Pauly, Anneleen, Rombouts, Ine, Jansens, Koen J.A., Deleu, Lomme J., Delcour, Jan A.

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Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils von Lambrecht, Marlies A, Monge-Morera, Margarita, Godefroidt, Thibault, Vluymans, Nele, Deleu, Lomme J, Goos, Peter, Schymkowitz, Joost, Rousseau, Frederic, Delcour, Jan A

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The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals von Deleu, Lomme J, Lambrecht, Marlies A, Van de Vondel, Julie, Delcour, Jan A

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The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed von Deleu, Lomme J., Lemmens, Elien, Redant, Lore, Delcour, Jan A.

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The impact of incorporating coarse wheat farina containing intact endosperm cells in a bread recipe on bread characteristics and starch digestibility von Korompokis, Konstantinos, Deleu, Lomme J., Delcour, Jan A.

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Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes von Lambrecht, Marlies A., Deleu, Lomme J., Rombouts, Ine, Delcour, Jan A.

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Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat von Lemmens, Elien, Deleu, Lomme J., De Brier, Niels, Smolders, Erik, Delcour, Jan A.

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Drying mode and hydrothermal treatment conditions govern the formation of amyloid-like protein fibrils in solutions of dried hen egg white von Monge-Morera, Margarita, Lambrecht, Marlies A., Deleu, Lomme J., Godefroidt, Thibault, Goos, Peter, Rousseau, Frederic, Schymkowitz, Joost, Delcour, Jan A.

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Ohmic versus conventional heating for studying molecular changes during pound cake baking von Deleu, Lomme J., Luyts, Annelies, Wilderjans, Edith, Van Haesendonck, Ingrid, Brijs, Kristof, Delcour, Jan A.

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The major constituents of rye (Secale cerealeL.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed von Deleu, Lomme J, Lemmens, Elien, Redant, Lore, Delcour, Jan A

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Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins von Deleu, Lomme J., Wilderjans, Edith, Van Haesendonck, Ingrid, Brijs, Kristof, Delcour, Jan A.

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The effect of continuous cooking on the properties of spaghetti and its cooking water von Diamante, Giulia, Deleu, Lomme J., Turrin, Daniele, Anese, Monica, Delcour, Jan A.

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