Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Kurt, Gebruers"'
Autor:
Elias Ravier, Thibault Godefroidt, Hung Huy Nguyen, Rob van der Kant, Elien Lemmens, Lomme J. Deleu, Kurt Gebruers, Joost Schymkowitz, Frederic Rousseau, Jan A. Delcour
Publikováno v:
Journal of Cereal Science. 110:103638
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84165d3e50fd2fc239fc49299da80c27
https://doi.org/10.1016/j.jcs.2023.103638
https://doi.org/10.1016/j.jcs.2023.103638
Autor:
Leonardo I. Mulargia, Elien Lemmens, Stijn Reyniers, Konstantinos Korompokis, Kurt Gebruers, Frederick J. Warren, Jan A. Delcour
Publikováno v:
LWT. 165:113748
ispartof: Lwt-Food Science And Technology vol:165 status: published
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28684f45e911d3ddbc9a68741d5303ad
https://doi.org/10.1016/j.lwt.2022.113748
https://doi.org/10.1016/j.lwt.2022.113748
Autor:
Sylvie Deckers, Guy Derdelinckx, Kurt Gebruers, Hubert Verachtert, Ali Akbar Moosavi-Movahedi, David Riveros-Galan, Mohammadreza Khalesi
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 39:111-118
Purification is a critical step to obtain hydrophobin HFBII for use in positive applications. In this study, hydrophobin HFBII was produced by Trichoderma reesei via submerged fermentation. Using the CO2-foam fractionation method yielded a fourfold i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d6535c8b77e7bd7ab5d1a8cffc0cb9c
https://doi.org/10.1080/10826076.2015.1132725
https://doi.org/10.1080/10826076.2015.1132725
Publikováno v:
Journal of the American Society of Brewing Chemists. 73:343-346
Gushing has been recognized as a disastrous phenomenon for contaminated carbonated beverages. Recent advances highlighted the ability of the class II hydrophobin films to interact via the hydrophob...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7fc6e4edeeb326aeac7c42941a4ba93
https://doi.org/10.1094/asbcj-2015-0929-01
https://doi.org/10.1094/asbcj-2015-0929-01
Publikováno v:
The Protein Journal. 34:243-255
Fungal hydrophobin is a family of low molecular weight proteins consisting of four disulfide bridges and an extraordinary hydrophobic patch. The hydrophobic patch of hydrophobins and the molecules of gaseous CO2 may interact together and form the sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ad7f110ec583aa717c04293b92caa9e
https://doi.org/10.1007/s10930-015-9621-2
https://doi.org/10.1007/s10930-015-9621-2
Autor:
Beatriz Herrera-Malaver, Guy Derdelinckx, David Riveros-Galan, Mohammadreza Khalesi, Nathalie Mandelings, Kurt Gebruers
Publikováno v:
Flavour and Fragrance Journal. 30:451-458
Hydrophobins have exceptional surface activity with potential applications for food and pharmaceutical industry. In this study, the effect of Class II hydrophobin HFBII on the retention of a volatile compound, ocimene in a water phase was investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::261aef39918d117dbabdae48d56cad62
https://doi.org/10.1002/ffj.3260
https://doi.org/10.1002/ffj.3260
Autor:
Kurt Gebruers, Chris W. Michiels, Zahra Shokribousjein, Guy Derdelinckx, Johan A. Martens, Christine Peeters, Hubert Verachtert, David Santiago Riveros Galan
Publikováno v:
Journal of Food Engineering. 145:10-18
Hydrophobins are surface active molecules that cause gushing of beer. Gushing is vigorous overfoaming of carbonated beverages without any shaking. A hop extract was used to decrease gushing of wort induced by hydrophobin HFBI. The influence of a magn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43fc8c7fd3150c8e2c1b4edda5ab3134
https://doi.org/10.1016/j.jfoodeng.2014.08.008
https://doi.org/10.1016/j.jfoodeng.2014.08.008
Autor:
Kurt Gebruers, Dominique Toye, Mohammadreza Khalesi, Hubert Verachtert, Samuel Telek, Quentin Zune, David Riveros-Galan, Guy Derdelinckx, Frank Delvigne
Publikováno v:
Biochemical Engineering Journal. 88:171-178
Production and purification of hydrophobin HFBII has recently been the subject of intensive research, but the yield of production needs to be further improved for a generic use of this molecule at industrial scale. In a first step, the influence of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::230a42e1a8a190069b82cd98d3070007
https://doi.org/10.1016/j.bej.2014.05.001
https://doi.org/10.1016/j.bej.2014.05.001
Autor:
Nathalie Mandelings, Guy Derdelinckx, Hubert Verachtert, Ivo F.J. Vankelecom, Mohammadreza Khalesi, David Riveros-Galan, Zahra Shokribousjein, Kurt Gebruers, Frank Delvigne
Publikováno v:
Cerevisia. 38:129-134
Food industries are interested in finding highly stable foaming agents for product texture improvements. Hydrophobins have been mentioned many times in that context. For the production and purification of hydrophobin HFBII from Trichoderma reesei we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4ab10ee1ca2eb756f5226b7808b0765
https://doi.org/10.1016/j.cervis.2014.04.003
https://doi.org/10.1016/j.cervis.2014.04.003
Autor:
An Philippaerts, Christiaan Michiels, Sylvie Deckers, Jan A. Delcour, Kurt Gebruers, Bert F. Sels, David Riveros, Zahra Shokribousjein, Hubert Verachtert, Guy Derdelinckx, Mohammadreza Khalesi
Publikováno v:
Cerevisia. 38:71-76
The presence of Class II hydrophobins produced by fungi on barley results in primary gushing of beer. Gushing is the spontaneous overfoaming of carbonated beverages by opening of bottles. Solving gushing problems caused by brewing raw materials has r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5689c5c52d1b5f96930f8a66abc1c1d
https://doi.org/10.1016/j.cervis.2013.09.042
https://doi.org/10.1016/j.cervis.2013.09.042