Ghent University Academic Bibliography

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Interfacial and oil-in-water emulsifying properties of ovalbumin enriched in amyloid-like fibrils and peptides

Arne Huyst (UGent) , Trui Luyckx, Margarita Monge-Morera, John Van Camp (UGent) , Jan A. Delcour and Paul Van der Meeren (UGent)

(2025) FOOD HYDROCOLLOIDS. 166.
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- Journal Article
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The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cells

Marie Huyskens, Elien Lemmens, Charlotte Grootaert (UGent) , John Van Camp (UGent) , Kristin Verbeke, Jan A. Delcour and Erik Smolders

(2025) FOOD CHEMISTRY. 495(part 2).
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Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells

Marie Huyskens, Elien Lemmens, Charlotte Grootaert (UGent) , John Van Camp (UGent) , Kristin Verbeke, Peter Goos, Erik Smolders and Jan A. Delcour

(2025) FOOD CHEMISTRY. 467.
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Zinc absorption from breakfast flakes produced from sprouted or hydrothermally processed wheat : a randomized cross-over human intervention study

Marie Huyskens, Elien Lemmens, Lana Abou-Zeid (UGent) , Kasper Hobin (UGent) , Lukas M. Balsiger, Frank Vanhaecke (UGent) , Kristin Verbeke, Erik Smolders and Jan A. Delcour

(2025) FOOD & FUNCTION. 16. p.9377-9389
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Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

Arne Huyst (UGent) , Paul Van der Meeren (UGent) , Joëlle A.J. Housmans, Margarita Monge-Morera, Frederic Rousseau, Joost Schymkowitz and Jan A. Delcour

(2023) FOOD HYDROCOLLOIDS. 145.
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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 J. Deleu, Trui Luyckx, Dieter Buyst (UGent) , John Van Camp (UGent) , Jan A. Delcour and Paul Van der Meeren (UGent)

(2022) FOOD HYDROCOLLOIDS. 125.
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Bioavailability and health impact of ingested amyloid-like protein fibrils and their link with inflammatory status : a need for more research?

Trui Luyckx, Charlotte Grootaert (UGent) , Margarita Monge‐Morera, Jan A. Delcour, Frederic Rousseau, Joost Schymkowitz and John Van Camp (UGent)

(2022) MOLECULAR NUTRITION & FOOD RESEARCH. 66(9).
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Arne Huyst (UGent) , Lomme J. Deleu, Trui Luyckx, Louis Van der Meeren (UGent) , Joëlle A.J. Housmans, Charlotte Grootaert (UGent) , Margarita Monge-Morera, Jan A. Delcour, Andre Skirtach (UGent) , Frederic Rousseau, et al.

(2022) FOOD HYDROCOLLOIDS. 131.
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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 J. Deleu, Kevin Braeckmans (UGent) , Jan A. Delcour and Paul Van der Meeren (UGent)

(2021) FOOD STRUCTURE-NETHERLANDS. 29.

Academic Bibliography

Interfacial and oil-in-water emulsifying properties of ovalbumin enriched in amyloid-like fibrils and peptides

The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cells

Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells

Zinc absorption from breakfast flakes produced from sprouted or hydrothermally processed wheat : a randomized cross-over human intervention study

Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

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

Bioavailability and health impact of ingested amyloid-like protein fibrils and their link with inflammatory status : a need for more research?

Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

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

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