Publications by authors named "Frederik Janssen"

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Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations.
Ewoud Blontrock, Eline Lambrechts, Frederik Janssen, Yamina De Bondt, Sarah Vanhove

Food Chem X· July 2025

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Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio.
Diete Verfaillie, Jiashu Li, Frederik Janssen, Ewoud Blontrock, Geert Van Royen

Int J Biol Macromol· December 2024

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Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs.
Viena Monterde, Frederik Janssen, Ujjwal Verma, Ruth Cardinaels, Pieter Verboven

Food Res Int· December 2024

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Directing oat groat heat treatment conditions towards increased protein extractability.
Ines Pynket, Frederik Janssen, Jarne Van Gils, Christophe M Courtin, Arno G B Wouters

Curr Res Food Sci· November 2024

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Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods.
Frederik Janssen, Christophe M Courtin, Arno G B Wouters

Crit Rev Food Sci Nutr· September 2024

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Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates.
Jiashu Li, Frederik Janssen, Diete Verfaillie, Kristof Brijs, Jan A Delcour

J Food Sci· February 2024

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Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems.
Frederik Janssen, Viena Monterde, Arno G B Wouters

Compr Rev Food Sci Food Saf· May 2023

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A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates.
Diete Verfaillie, Frederik Janssen, Geert Van Royen, Arno G B Wouters

Food Res Int· January 2023

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Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels.
Frederik Janssen, Eline Mesure, Arno G B Wouters

Food Chem· August 2022

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Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system.
Frederik Janssen, Arno G B Wouters, Jan A Delcour

Compr Rev Food Sci Food Saf· July 2021

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The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents.
Frederik Janssen, Arno G B Wouters, Lize Linclau, Etienne Waelkens, Rita Derua

Food Chem· July 2020

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Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor.
Frederik Janssen, Arno G B Wouters, Anneleen Pauly, Jan A Delcour

Food Chem· October 2018

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Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
Frederik Janssen, Arno G B Wouters, Bram Pareyt, Lien R Gerits, Jan A Delcour

Food Res Int· October 2018

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Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen J A Jansens, Lomme J Deleu

Compr Rev Food Sci Food Saf· January 2017

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Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food.
Enrique Méndez, Carmen Vela, Ulrike Immer, Frederik W Janssen

Eur J Gastroenterol Hepatol· October 2005

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