Show 10 5 10 15 20 50 100 250 Sort by year (new to old) Actions Download search results Subscribe to news feed Your filters: cql: author="Housmans, Joëlle A.J." or (type any "bookEditor issueEditor" and editor="Housmans, Joëlle... Add to list Journal Article A1 open access 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. Add to list Journal Article A1 open access 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. Add to list Journal Article A1 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.