What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
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
- Aspergillus aculeatus and related Molecular mass,
- Fermentation that intertwine with fields like Cecum.
His research investigates the link between Gluten and topics such as Plant protein that cross with problems in Glutenin, Gliadin and Polymer.
His most cited work include:
- Principles of Cereal Science and Technology (762 citations)
- Wheat flour constituents: how they impact bread quality, and how to impact their functionality (611 citations)
- Arabinoxylans and Endoxylanases in Wheat Flour Bread-making (502 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Food science (44.10%)
- Biochemistry (25.60%)
- Starch (19.60%)
What were the highlights of his more recent work (between 2014-2021)?
- Food science (44.10%)
- Starch (19.60%)
- Gluten (14.50%)
In recent papers he was focusing on the following fields of study:
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.
Between 2014 and 2021, his most popular works were:
- Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches (120 citations)
- Starch blends and their physicochemical properties (112 citations)
- Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review (110 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
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.
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