Frederik Janssen
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Frederik Janssen has a total of 57 co-authors. Here are the top co-authors by number of shared publications:
- Arno G. B. Wouters
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium
22 shared publications Jan A. Delcour
7 shared publications- Geert Van Royen
Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium
6 shared publications - Jan Arsène Delcour
Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
6 shared publications - Christophe M. Courtin
Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems, KU Leuven, Leuven, Belgium
5 shared publications - Diete Verfaillie
Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-, 3001 Leuven, Belgium
5 shared publications
Latest Publications
- Open Access
- 18 January 2026
- Published by Elsevier in Current Research in Food Science
- Vol. 12
Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats
- 18 January 2026
- Published by Elsevier in Current Research in Food Science
- Vol. 12
Open AccessColloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats
- 14 January 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 175
Impact of ageing and heat treatment on the colloidal state of oat protein dispersions
- 14 January 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 175
Impact of ageing and heat treatment on the colloidal state of oat protein dispersions
- Open Access
- 24 July 2025
- Published by Elsevier in Food Chemistry: X
- Vol. 29, 102834
Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations
- 24 July 2025
- Published by Elsevier in Food Chemistry: X
- Vol. 29, 102834
Open AccessEnzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations
- 11 April 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 167
Relating the foaming properties of oat proteins to their air-water interfacial characteristics and thin film drainage dynamics
- 11 April 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 167
Relating the foaming properties of oat proteins to their air-water interfacial characteristics and thin film drainage dynamics
- 5 December 2024
- Published by Elsevier in Food Hydrocolloids
- Vol. 162
Air/water interfacial properties and thin film drainage dynamics of compositionally diverse wheat flour water extracts
- 5 December 2024
- Published by Elsevier in Food Hydrocolloids
- Vol. 162
Air/water interfacial properties and thin film drainage dynamics of compositionally diverse wheat flour water extracts
- Open Access
- 22 November 2024
- Published by Elsevier in Current Research in Food Science
- Vol. 9, 100932
Directing oat groat heat treatment conditions towards increased protein extractability
- 22 November 2024
- Published by Elsevier in Current Research in Food Science
- Vol. 9, 100932
Open AccessDirecting oat groat heat treatment conditions towards increased protein extractability
- 13 November 2024
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 283 (Pt 1) , 137369
Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio
- 13 November 2024
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 283 (Pt 1) , 137369
Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio
- 21 October 2024
- Published by Elsevier in Food Research International
- Vol. 197 (Pt 1) , 115239
Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs
- 21 October 2024
- Published by Elsevier in Food Research International
- Vol. 197 (Pt 1) , 115239
Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs
- 5 June 2024
- Published by Elsevier in Food Hydrocolloids
- Vol. 156
The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates
- 5 June 2024
- Published by Elsevier in Food Hydrocolloids
- Vol. 156
The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates