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Jan A. Delcour

Jan A. Delcour

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Biology and Biochemistry
Belgium
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
123
Citations
55041
World Ranking
557
National Ranking
9

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Belgium Leader Award
  • 2025 - Research.com Biology and Biochemistry in Belgium Leader Award
  • 2023 - Research.com Biology and Biochemistry in Belgium Leader Award
  • 2022 - Research.com Biology and Biochemistry in Belgium Leader Award

Overview

Jan A. Delcour is affiliated with KU Leuven in Belgium. Their research primarily spans the fields of Agricultural and Biological Sciences and Nursing, with a focus on Food Science, Nutrition and Dietetics, and Plant Science as key subfields.

Their work encompasses a range of topics including:

  • Food composition and properties
  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Microbial Metabolites in Food Biotechnology
  • Phytase and its Applications
  • Food Chemistry and Fat Analysis
  • Pickering emulsions and particle stabilization

Jan A. Delcour has contributed extensively to scientific literature, with recent notable papers including:

  • What makes starch from potato (Solanum tuberosum L.) tubers unique: A review, 2020, Comprehensive Reviews in Food Science and Food Safety
  • Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide, 2021, Comprehensive Reviews in Food Science and Food Safety
  • Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system, 2021, Comprehensive Reviews in Food Science and Food Safety
  • The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents, 2020, Food Hydrocolloids
  • 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, 2020, Cereal Chemistry

The scientist frequently publishes in the following venues:

  • Food Hydrocolloids
  • Cereal Chemistry
  • LWT
  • Food Chemistry
  • Food Research International

Collaboration is a cornerstone of their research, with frequent co-authors including:

  • Arno G.B. Wouters
  • Kristof Brijs
  • Elien Lemmens
  • Nand Ooms
  • Lomme J. Deleu

Best Publications

  • 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

  • Formation, analysis, structure and properties of type III enzyme resistant starch

    R.C Eerlingen;J.A Delcour

  • Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

    Christophe Courtin;Jan Delcour

  • Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review

    Heidi Jacobs;Jan A. Delcour

  • Amylose-inclusion complexes: Formation, identity and physico-chemical properties

    Joke Putseys;Lieve Lamberts;Jan Delcour

  • 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

  • Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality

    Wim S Veraverbeke;Jan A Delcour

  • Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

    Jan A. Delcour;Iris J. Joye;Bram Pareyt;Edith Wilderjans

  • Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study

    Eef Boets;Sara V. Gomand;Lise Deroover;Tom Preston

  • Non-digestible oligosaccharides with prebiotic properties

    Katrien Swennen;Christophe M Courtin;Jan A Delcour

  • From sucrose to starch granule to starch physical behaviour: a focus on rice starch

    G.E. Vandeputte;J.A. Delcour

  • Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

    Jasmien Waterschoot;Sara V. Gomand;Ellen Fierens;Jan A. Delcour

  • The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

    Bram Pareyt;Jan A Delcour

  • Lipids in bread making: Sources, interactions, and impact on bread quality

    Bram Pareyt;Sean M. Finnie;Joke A. Putseys;Jan A. Delcour

  • Structural characterisation of water-extractable and water-unextractable arabinoxylans in wheat bran.

    C. Maes;J.A. Delcour

  • Effect of milling on colour and nutritional properties of rice

    Lieve Lamberts;Els De Bie;Greet E. Vandeputte;Wim S. Veraverbeke

  • Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

    Anne Van Der Borght;Hans Goesaert;Wim S. Veraverbeke;Jan A. Delcour

  • Amylases and bread firming – an integrated view

    Hans Goesaert;Louise Slade;Harry Levine;Jan A. Delcour

  • Rice starches. II. Structural aspects provide insight into swelling and pasting properties

    GE Vandeputte;Veerle Derycke;J Geeroms;Jan Delcour

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