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Researchgate: Ine Rombouts
Leuven, Belgium
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KULeuven, Rombouts, Ine, + Expertisecel Onderwijsverstrekking en -ondersteuning, praktijkassistent chemie. KULeuven, Ruyters, Stefan, stefan.ruyters@ees. kuleuven.be, Afdeling Bodem- en Waterbeheer, doctoraatsbursaal. KULeuven, Schoonheydt ...
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Ine Rombouts Recent afgelopen. Teamlid (Recent afgelopen) 18 Feb → 18 Feb Nele Rutten Recent afgelopen. Teamlid (Recent afgelopen) 18 Feb ...
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The role of gluten in a sugar-snap cookie system: A model approach...
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Authors. Ine Rombouts · Bert Lagrain · Kristof Brijs · Jan A. Delcour. Source Information. November 2010, Volume52(Issue3) Page p.362To Journal of ...
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Ine Rombouts | XanEdu Customization Platform
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Author: Ine Rombouts. Results. Cross-linking of wheat gluten proteins during production of hard pretzels Springer Science+Business Media
PLOS ONE: Identification of Intact High Molecular Weight Glutenin...
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Ine Rombouts - Academia.edu
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EBSCOhost | | Cross-linking of wheat gluten proteins during...
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Ine Rombouts • Bert Lagrain • Kristof Brijs • Jan A. Delcour. Received: 19 April Accepted: 18 July Published online: 6 August
SILVER SPONSORS - American Association of Cereal Chemists
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13 Rapid visco analysis for studying the impact of peptidases on wheat gluten proteins Glenn Gryp, Ine Rombouts, Ellen Fierens, Kristof Brijs and Jan A. Delcour
Scientific Publications
Journal of Cereal Science | Vol 52, Issue 3, Pages (November...
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β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH. Original research article: Pages Ine Rombouts, Bert Lagrain, Kristof Brijs, Jan A. Delcour. Download PDF. Article preview ...
Publications
Publications Authored by Ine Rombouts | PubFacts
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German Research Center for Food Chemistry, Leibniz InstituteD Freising, Germany. .be.
Cross-linking of wheat gluten proteins during production of hard...
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The impact of the hot alkaline dip, prior to pretzel-baking, on the types and levels of cross-links between wheat proteins was studied. Protein extractability...
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Search Results: of 55 matches for " Ine Rombouts " All listed articles are free for downloading (OA Articles) ...
Identification of Intact High Molecular Weight Glutenin Subunits from...
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... Ionization Mass Spectrometry. DOI: journal.pone · Bert Lagrain, Markus Brunnbauer, Ine Rombouts, Peter Koehler ...
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JAN A DELCOUR - Google Scholar Citations
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JAN A DELCOUR. full professor KU Leuven, Chairman LFoRCe Ine Rombouts, Tom Van de Wiele, Jane Ward, geert baggerman, Mohammadreza Khalesi, Laura Nyström,
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Ine Rombouts. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition … Verified email at biw.kuleuven.be. @biw.kuleuven.be.
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(PDF) Rombouts et al. CFW | Kristof Brijs und Ine Rombouts -...
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By Kristof Brijs and Ine Rombouts. Network formation of wheat gluten proteins, containing monomeric gliadin and polymeric glutenin, is essential for many...
Ine Rombouts
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β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH · Ine Rombouts, Bert Lagrain, Kristof Brijs, ...
AACC International Year in Review. Forward Thinking, Action...
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... Katholieke University Leuven Annelies E. Duyvejonck Ine Rombouts Korea University Hee-Young Kim Michigan State University George Nyombaire Derrick J. Pauwels Mississippi State University Ya Liu North Dakota State University Meliza Abeyratne Elena De Lapena Marina Dobrydina Gerardo Garcia- Gonzalez Mihiri ...
Air-water interfacial properties of enzymatically hydrolyzed wheat...
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Promovendus/a: Arno Wouters. Promotor(en): Prof. dr. ir. Jan Delcour, Ine Rombouts. In many foods and beverages, such as meringues, chocolate mousses or beers, foams play important structural and textural roles. Animal proteins, such as those of egg white, are often used in this context because of their ...
Jack Norris RD » Protein
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... Dr. Ine Rombouts who told me that the protein in wheat is 80% gluten and that gluten is very low in tryptophan – that it only has negligible amounts.
Jack Norris RD» Blog Archive » Seitan – A High Lysine Food
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Seitan – A High Lysine Food. Awhile back, ... Dr. Ine Rombouts who told me that the protein in wheat is 80% gluten and that gluten is very low in tryptophan ...
(PDF) Colorimetric determination of dehydroalanine in wheat gluten |...
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By Bert Lagrain and Ine Rombouts in Engineering and Biological Sciences.
Protein
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Past award recipients: 2008: Ramakanth Jonnala 2011: Ine Rombouts 2012: Mehtap Fevzioglu 2014: Silvia Thanhäuser ...
Ellen Fierens | FRIS onderzoeksportaal
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Pagina's: Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten(2017). Tijdschrift: Colloids and Surfaces A : Physicochemical and Engineering Aspects. ISSN: Volume: Auteurs: Arno Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, ...
Echo van het Zuiden | 16 juli | pagina 2 - Kranten Streekarchief...
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... Leny Heesbeen, Lies- beth van Heeswijk, Jeanne van der Heyden, José Leytens, Annelies van Oosterum, Ine Rombouts, Ria van Rooy, Tineke van Schayk, ...
(PDF) Polymerization Reactions of Wheat Gluten: The Pretzel Case |...
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Polymerization Reactions of Wheat Gluten: The Pretzel Case
Protein
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Mission of the Protein Division: The Protein Division provides a forum for scientists, : Ine Rombouts 2012: Mehtap Fevzioglu 2014: Silvia Thanhäuser.
Heat-induced network formation between proteins of different sources...
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Proteins impact the structure and quality of various food products. Disulfide based heat-induced covalent networks are often linked to food product quality....
ICAT - Labome.Org
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Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry. Ine Rombouts German Research Center for Food Chemistry, Leibniz Institute, Lise , D Freising, Germany Sci Rep 3: In addition, to the best of ...
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