About
Contact & Profiles
A5079845774
Research Areas
- Seed and Plant Biochemistry
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Agriculture Sustainability and Environmental Impact
- Proteins in Food Systems
- Nutritional Studies and Diet
- Protein purification and stability
- Sensory Analysis and Statistical Methods
- Phytoestrogen effects and research
- Protein Interaction Studies and Fluorescence Analysis
- Digestive system and related health
KU Leuven
2019-2023
10.1016/j.cofs.2019.02.017
article
EN
Current Opinion in Food Science
2019-02-01
10.1016/j.foodhyd.2021.106611
article
EN
Food Hydrocolloids
2021-01-19
10.1016/j.foodhyd.2023.108945
article
EN
Food Hydrocolloids
2023-06-10
10.1016/j.lwt.2020.109321
article
EN
LWT
2020-03-26
10.1016/j.foodchem.2021.131330
article
EN
Food Chemistry
2021-10-05
10.1016/j.foodchem.2019.125273
article
EN
Food Chemistry
2019-07-27
Abstract Background and objectives Wheat gluten (WG) often co‐exists with egg white (EW) whey proteins in foods. This study investigated the impact of WG on denaturation hen (S‐)ovalbumin [(S‐)OVA], lysozyme (LYS), bovine serum albumin (BSA). Findings caused peak temperature LYS BSA to increase that (S‐)OVA decrease. It accelerated decelerated OVA, respectively, their lowered activation energy. In contrast, rate S‐OVA was higher energy not affected by presence WG. reversible, both absence...
10.1002/cche.10468
article
EN
Cereal Chemistry
2021-07-12
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