Ghent University Academic Bibliography

Your filters: cql: author="Delcour, Jan" or (type any "bookEditor issueEditor" and editor="Delcour, Jan")

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Impact of amyloid-like ovalbumin fibril consumption on health-related markers : an in vitro approach

Trui Luyckx, Charlotte Grootaert (UGent) , Jan Delcour, Joëlle A.J. Housmans, Joost Schymkowitz, Sebastien Carpentier and John Van Camp (UGent)

(2025) FOOD RESEARCH INTERNATIONAL. 208.
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Vrij onderzoek noodzakelijk voor maatschappelijke uitdagingen : ruimte voor wetenschap op initiatief van de onderzoeker

Elisabeth Monard, Ann Buysse (UGent) , Koenraad Debackere, Jan Delcour, Anne-Marie Vandenbergen (UGent) , Joos Vandewalle, Dominique Van Der Straeten (UGent) , Dirk Van Dyck, Bart Vermang, Willy Verstraete (UGent) , et al.

(2023) In KVAB Standpunten 82.
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Impact of heat and enzyme treatment on the formation of ovalbumin amyloid-like fibrils at neutral pH and their applicability in food gels and emulsions

Arne Huyst (UGent) , Margarita Monge-Morera, Jan Delcour, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2022) 18th Food Colloids Conference, Abstracts.
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Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Arne Huyst (UGent) , Herlinde De Keersmaecker (UGent) , Lomme Deleu, Kevin Braeckmans (UGent) , Jan Delcour and Paul Van der Meeren (UGent)

(2021) ECIS 2021, 35th Conference of the European Colloid & Interface Society, Abstracts. p.154-154
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Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

Arne Huyst (UGent) , Lomme Deleu, Trui Luyckx, Dieter Buyst (UGent) , John Van Camp (UGent) , Jan Delcour and Paul Van der Meeren (UGent)

(2021) 4th Food Structure and Functionality Symposium, Abstracts.
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Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Arne Huyst (UGent) , Lomme Deleu, Trui Luyckx, Marlies Lambrecht, John Van Camp (UGent) , Jan Delcour and Paul Van der Meeren (UGent)

(2021) FOOD HYDROCOLLOIDS. 111.
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- Journal Article
- A1
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Quantification of in vivo colonic short chain fatty acid production from inulin

Eef Boets, Lise Deroover, Els Houben, Karen Vermeulen (UGent) , Sara Gomand, Jan Delcour and Kristin Verbeke

(2015) NUTRIENTS. 7(11). p.8916-8929

Academic Bibliography

Impact of amyloid-like ovalbumin fibril consumption on health-related markers : an in vitro approach

Vrij onderzoek noodzakelijk voor maatschappelijke uitdagingen : ruimte voor wetenschap op initiatief van de onderzoeker

Impact of heat and enzyme treatment on the formation of ovalbumin amyloid-like fibrils at neutral pH and their applicability in food gels and emulsions

Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Quantification of in vivo colonic short chain fatty acid production from inulin

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