2022 - Research.com Biology and Biochemistry in Belgium Leader Award
His primary areas of study are Food science, Starch, Biochemistry, Polysaccharide and Arabinoxylan. He has included themes like Bran and Agronomy in his Food science study. His Starch research includes elements of Crystallinity and Differential scanning calorimetry.
His research in Polysaccharide intersects with topics in Beta-glucan, Xylose, Carbohydrate, Hydrolysis and Chromatography. His study on Arabinoxylan also encompasses disciplines like
His scientific interests lie mostly in Food science, Biochemistry, Starch, Arabinoxylan and Gluten. His Food science study integrates concerns from other disciplines, such as Bran and Polysaccharide. His Biochemistry study frequently links to other fields, such as Bacillus subtilis.
His Starch study combines topics in areas such as Differential scanning calorimetry and Chromatography. The various areas that Jan A. Delcour examines in his Arabinoxylan study include Arabinose, Xylose and Prebiotic. His study in Plant protein extends to Gluten with its themes.
His primary areas of investigation include Food science, Starch, Gluten, Chromatography and Chemical engineering. His Food science study incorporates themes from Arabinoxylan and Bran. His studies in Starch integrate themes in fields like Proton NMR, Differential scanning calorimetry and Swelling.
His Gluten research is within the category of Biochemistry. Jan A. Delcour has included themes like Size-exclusion chromatography and Globulin in his Chromatography study. His research in Amylose intersects with topics in Crystallization and Degree of polymerization.
The scientist’s investigation covers issues in Food science, Starch, Gluten, Bran and Chromatography. His work on Food science deals in particular with Bread making, Wheat flour, Egg white, Fermentation and Retrogradation. As a part of the same scientific study, Jan A. Delcour usually deals with the Starch, concentrating on Granule and frequently concerns with Colloid.
His Gluten research incorporates elements of Lipase, Enzyme and Globular protein. His Chromatography research includes elements of Solvent, Hydrolysis, Polymerization and Absorption of water. Jan A. Delcour interconnects Liquid chromatography–mass spectrometry and Mass spectrometry in the investigation of issues within Biochemistry.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Principles of Cereal Science and Technology
Jan A. Delcour;R. Carl Hoseney.
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
Hans Goesaert;Kristof Brijs;WS Veraverbeke;Christophe Courtin.
Trends in Food Science and Technology (2005)
Arabinoxylans and Endoxylanases in Wheat Flour Bread-making
Christophe Courtin;Jan Delcour.
Journal of Cereal Science (2002)
Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review
Heidi Jacobs;Jan A. Delcour.
Journal of Agricultural and Food Chemistry (1998)
Amylose-inclusion complexes: Formation, identity and physico-chemical properties
Joke Putseys;Lieve Lamberts;Jan Delcour.
Journal of Cereal Science (2010)
Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality
Wim S Veraverbeke;Jan A Delcour.
Critical Reviews in Food Science and Nutrition (2002)
Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides.
Willem F Broekaert;Christophe M Courtin;Kristin Verbeke;Tom Van de Wiele.
Critical Reviews in Food Science and Nutrition (2011)
Formation, analysis, structure and properties of type III enzyme resistant starch
R.C Eerlingen;J.A Delcour.
Journal of Cereal Science (1995)
From sucrose to starch granule to starch physical behaviour: a focus on rice starch
G.E. Vandeputte;J.A. Delcour.
Carbohydrate Polymers (2004)
Non-digestible oligosaccharides with prebiotic properties
Katrien Swennen;Christophe M Courtin;Jan A Delcour.
Critical Reviews in Food Science and Nutrition (2006)
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