Jan A Delcour
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Explore the profile of Jan A Delcour including associated specialties, affiliations and a list of published articles.
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269
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3103
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Recent Articles
1.
Huyskens M, Lemmens E, Grootaert C, Van Camp J, Verbeke K, Goos P, et al.
Food Chem
. 2024 Dec;
467:142340.
PMID: 39667302
Phytate chelates iron (Fe) and zinc (Zn) in wheat. A multifactorial experiment showed that hydrothermal processing (45-60 °C, pH 4.0-6.0, 8-24 h) of wheat using acetate or lactate buffers reduced...
2.
Kaczynska K, Wouters A, Delcour J
Food Res Int
. 2024 Sep;
195:114977.
PMID: 39277242
Maize zein based nanoparticles (ZNPs) can have applications as food dispersion stabilizers. It has not been documented to what extent the used zein isolation method and conditions thereof impact the...
3.
Mulargia L, Lemmens E, Reyniers S, Gebruers K, Wouters A, Warren F, et al.
Carbohydr Polym
. 2024 Aug;
343:122440.
PMID: 39174085
Starch is the main source of dietary energy for humans. In order to understand the mechanisms governing native starch in vitro digestion, digestion data for six starches [wheat, maize, (waxy)...
4.
Mulargia L, Lemmens E, Gebruers K, D Udekem D Acoz P, Wouters A, Delcour J
Food Funct
. 2024 Jul;
15(15):7974-7987.
PMID: 38984454
Slow digestion of starch is linked to various health benefits. The impact of wheat particle size on starch digestibility and quality of wire-cut cookies was here evaluated by including four...
5.
Li J, Janssen F, Verfaillie D, Brijs K, Delcour J, Van Royen G, et al.
J Food Sci
. 2024 Jan;
89(2):925-940.
PMID: 38235999
Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study...
6.
Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization
Hong J, Huber K, Goderis B, Delcour J
Int J Biol Macromol
. 2023 Oct;
253(Pt 8):127426.
PMID: 37838115
Differences in derivatization patterns (using a fluorescent reagent, fluorescein isothiocyanate) of wheat, pea, and potato starches between native granular (NAT) starches and their respective annealed (ANN) and heat-moisture treated (HMT)...
7.
Mulargia L, Lemmens E, Korompokis K, Reyniers S, Gebruers K, Goos P, et al.
Food Chem
. 2023 Sep;
435:137601.
PMID: 37776657
An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native...
8.
Godefroidt T, Riley I, Ooms N, Bosmans G, Brijs K, Delcour J
NPJ Sci Food
. 2023 Sep;
7(1):52.
PMID: 37758781
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e....
9.
Korompokis K, Delcour J, Verbeke K
Food Funct
. 2023 Apr;
14(9):4280-4287.
PMID: 37070627
The molecular structure of amylopectin (AP) governs the propensity of its chains to re-associate into crystalline arrangements after starch gelatinization. Amylose (AM) crystallization and AP re-crystallization ( retrogradation) decrease starch...
10.
Lee Y, Kalailingam P, Delcour J, Fogliano V, Thanabalu T
Mol Nutr Food Res
. 2023 Mar;
67(10):e2200127.
PMID: 36929605
Scope: Epidemiological data suggest that altered gut microbiota contributes to the development of atopic dermatitis (AD). The effect of an olive-derived antioxidant dietary fiber (OADF) in relieving AD symptoms in...