Marlies A Lambrecht

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2021
Publications (10 Years): 4

Top Topics

Network Analysis

Anaerobic Digestion

Protein Protein

Top Venues

Comprehensive reviews in food science and food safety

Biomacromolecules

Journal of agricultural and food chemistry

KU Leuven

KU Leuven (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

KU Leuven Apr 01 2020

Belgium

Research advisor :: International funds

KU Leuven Oct 01 2012 - Mar 31 2020

Belgium

Postdoctoral researcher :: Laboratory of Food Chemistry and Biochemistry

Education History

KU Leuven Oct 01 2012 - Nov 15 2016

Belgium

PHD :: Faculty of Biosience Engineering

KU Leuven Oct 01 2010 - Jul 01 2012

Belgium

MSC :: Faculty of Bioscience Engineering

KU Leuven Oct 01 2007 - Jul 01 2010

Belgium

BSC :: Faculty of Bioscience Engineering

Publications

Marlies A Lambrecht, Margarita Monge-Morera, Thibault Godefroidt, Nele Vluymans, Lomme J Deleu, Peter Goos, Joost Schymkowitz, Frederic Rousseau, Jan A Delcour
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils. Journal of agricultural and food chemistry 69 (6) (2021)
Margarita Monge-Morera, Marlies A Lambrecht, Lomme J Deleu, Rodrigo Gallardo, Nikolaos N Louros, Matthias De Vleeschouwer, Frederic Rousseau, Joost Schymkowitz, Jan A Delcour
Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White. Biomacromolecules 21 (6) (2020)
Koen J A Jansens, Marlies A Lambrecht, Ine Rombouts, Margarita Monge Morera, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan A Delcour
Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins. Comprehensive reviews in food science and food safety 18 (4) (2019)
Marlies A Lambrecht, Koen J A Jansens, Ine Rombouts, Kristof Brijs, Frederic Rousseau, Joost Schymkowitz, Jan A Delcour
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins. Comprehensive reviews in food science and food safety 18 (4) (2019)