受强制性开放获取政策约束的文章 - Ine Rombouts了解详情
无法在其他位置公开访问的文章：5 篇
β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH
I Rombouts, B Lagrain, K Brijs, JA Delcour
Journal of Cereal Science 52 (3), 362-367, 2010
强制性开放获取政策： Research Foundation (Flanders)
Identification of isopeptide bonds in heat-treated wheat gluten peptides
I Rombouts, B Lagrain, M Brunnbauer, P Koehler, K Brijs, JA Delcour
Journal of Agricultural and Food Chemistry 59 (4), 1236-1243, 2011
强制性开放获取政策： Research Foundation (Flanders)
Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior
AGB Wouters, I Rombouts, M Legein, E Fierens, K Brijs, C Blecker, ...
Food Hydrocolloids 55, 155-162, 2016
强制性开放获取政策： Research Foundation (Flanders)
Kinetics of heat-induced polymerization of gliadin
B Lagrain, I Rombouts, K Brijs, JA Delcour
Journal of agricultural and food chemistry 59 (5), 2034-2039, 2011
强制性开放获取政策： Research Foundation (Flanders)
The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles
MA Lambrecht, I Rombouts, MA Nivelle, JA Delcour
Journal of Cereal Science 75, 234-242, 2017
强制性开放获取政策： Research Foundation (Flanders)
可在其他位置公开访问的文章：35 篇
Relevance of the functional properties of enzymatic plant protein hydrolysates in food systems
AGB Wouters, I Rombouts, E Fierens, K Brijs, JA Delcour
Comprehensive Reviews in Food Science and Food Safety 15 (4), 786-800, 2016
强制性开放获取政策： Research Foundation (Flanders)
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective
F Janssen, A Pauly, I Rombouts, KJA Jansens, LJ Deleu, JA Delcour
Comprehensive Reviews in Food Science and Food Safety 16 (1), 39-58, 2017
强制性开放获取政策： Research Foundation (Flanders)
The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles
I Rombouts, KJA Jansens, B Lagrain, JA Delcour, KX Zhu
Journal of cereal Science 60 (3), 507-513, 2014
强制性开放获取政策： Research Foundation (Flanders), 国家自然科学基金委员会
Rational design of amyloid‐like fibrillary structures for tailoring food protein techno‐functionality and their potential health implications
KJA Jansens, I Rombouts, C Grootaert, K Brijs, J Van Camp, ...
Comprehensive Reviews in Food Science and Food Safety 18 (1), 84-105, 2019
强制性开放获取政策： Research Foundation (Flanders)
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation
I Rombouts, B Lagrain, KA Scherf, MA Lambrecht, P Koehler, JA Delcour
Scientific reports 5 (1), 12210, 2015
强制性开放获取政策： Research Foundation (Flanders)
Conditions governing food protein amyloid fibril formation. Part II: Milk and legume proteins
MA Lambrecht, KJA Jansens, I Rombouts, K Brijs, F Rousseau, ...
Comprehensive reviews in food science and food safety 18 (4), 1277-1291, 2019
强制性开放获取政策： Research Foundation (Flanders)
Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding
KJA Jansens, B Lagrain, I Rombouts, K Brijs, M Smet, JA Delcour
Journal of cereal science 54 (3), 434-441, 2011
强制性开放获取政策： Research Foundation (Flanders)
Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes
MA Lambrecht, LJ Deleu, I Rombouts, JA Delcour
Food Hydrocolloids 79, 352-370, 2018
强制性开放获取政策： Research Foundation (Flanders)
Conditions governing food protein amyloid fibril formation—Part I: Egg and cereal proteins
KJA Jansens, MA Lambrecht, I Rombouts, M Monge Morera, K Brijs, ...
Comprehensive reviews in food science and food safety 18 (4), 1256-1276, 2019
强制性开放获取政策： Research Foundation (Flanders)
Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten
MA Lambrecht, I Rombouts, B De Ketelaere, JA Delcour
Food Chemistry 221, 1158-1167, 2017
强制性开放获取政策： Research Foundation (Flanders)
Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein
AGB Wouters, I Rombouts, E Fierens, K Brijs, C Blecker, JA Delcour, ...
Food Hydrocolloids 77, 176-186, 2018
强制性开放获取政策： Research Foundation (Flanders)
Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water
MA Lambrecht, I Rombouts, JA Delcour
Food Hydrocolloids 57, 122-131, 2016
强制性开放获取政策： Research Foundation (Flanders)
Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof
I Rombouts, B Lagrain, JA Delcour
Journal of agricultural and food chemistry 60 (40), 10133-10140, 2012
强制性开放获取政策： Research Foundation (Flanders)
Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry
I Rombouts, B Lagrain, M Brunnbauer, JA Delcour, P Koehler
Scientific reports 3 (1), 2279, 2013
强制性开放获取政策： Research Foundation (Flanders)
Bio‐Based Nitriles from the Heterogeneously Catalyzed Oxidative Decarboxylation of Amino Acids
L Claes, R Matthessen, I Rombouts, I Stassen, T De Baerdemaeker, ...
ChemSusChem 8 (2), 345-352, 2015
强制性开放获取政策： Research Foundation (Flanders)
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