共 35 条
The effect of cross-linking additives on the structure and properties of glassy wheat gluten material
被引:13
作者:

Bruyninckx, Kevin
论文数: 0 引用数: 0
h-index: 0
机构:
Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, Celestijnenlaan 200F, B-3001 Leuven, Belgium Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, Celestijnenlaan 200F, B-3001 Leuven, Belgium

Jansens, Koen J. A.
论文数: 0 引用数: 0
h-index: 0
机构:
Katholieke Univ Leuven, Lab Food Chem & Biochem, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium
Leuven Food Sci & Nutr Res Ctr LFoRCe, Leuven, Belgium Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, Celestijnenlaan 200F, B-3001 Leuven, Belgium

Delcour, Jan A.
论文数: 0 引用数: 0
h-index: 0
机构:
Katholieke Univ Leuven, Lab Food Chem & Biochem, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium
Leuven Food Sci & Nutr Res Ctr LFoRCe, Leuven, Belgium Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, Celestijnenlaan 200F, B-3001 Leuven, Belgium

Smet, Mario
论文数: 0 引用数: 0
h-index: 0
机构:
Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, Celestijnenlaan 200F, B-3001 Leuven, Belgium Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, Celestijnenlaan 200F, B-3001 Leuven, Belgium
机构:
[1] Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, Celestijnenlaan 200F, B-3001 Leuven, Belgium
[2] Katholieke Univ Leuven, Lab Food Chem & Biochem, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium
[3] Leuven Food Sci & Nutr Res Ctr LFoRCe, Leuven, Belgium
关键词:
Cross-linking additives;
Mechanical properties;
Rigid materials;
Wheat gluten;
COMPRESSION-MOLDED GLASSY;
MECHANICAL-PROPERTIES;
MOISTURE-CONTENT;
GLUTARALDEHYDE;
NETWORK;
FORMALDEHYDE;
TEMPERATURE;
FILMS;
D O I:
10.1016/j.indcrop.2015.11.049
中图分类号:
S2 [农业工程];
学科分类号:
0828 ;
摘要:
High-temperature compression molding of wheat gluten, an industrial co-product of the manufacture of wheat starch, yields a rigid, glassy gluten material. The improvement of the mechanical properties of this type of material by thiolated additives has been attributed to their simultaneously occurring reducing and/or cross-linking impacts. In this study, three additives with different cross-linking functionalities but which lack reducing properties are tested for their ability to cross-link the gluten network and improve its mechanical properties: glutaraldehyde (DAL), neopentyl glycol diacrylate (DAC) and a retro Diels-Alder based thermally activated cross-linker. The effect of cross-linking on fully reduced disulfide free gluten (MG) was also studied. Both DAL and DAC were able to cross-link (modified) gluten protein during mixing as well as during the molding step while TAC was active during molding. All additives were more effective at cross-linking the MG network than untreated gluten likely due to its higher level of available thiol groups and its less constrained network. However, there was no straightforward link between increased cross-link density and improved mechanical properties. Overall, we postulate that increasing the level of cross-linking in gluten protein can only benefit the mechanical properties when favorable secondary interactions and physical entanglements in the network are retained. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:38 / 48
页数:11
相关论文
共 35 条
- [11] The furan/maleimide Diels-Alder reaction: A versatile click-unclick tool in macromolecular synthesis[J]. PROGRESS IN POLYMER SCIENCE, 2013, 38 (01) : 1 - 29Gandini, Alessandro论文数: 0 引用数: 0 h-index: 0机构: Univ Sao Paulo, Inst Quim, BR-13566590 Sao Carlos, SP, Brazil Univ Sao Paulo, Escola Engn Sao Carlos, BR-13566590 Sao Carlos, SP, Brazil Univ Sao Paulo, Inst Quim, BR-13566590 Sao Carlos, SP, Brazil
- [12] Effect of cross-linking using aldehydes on properties of glutenin-rich films[J]. FOOD HYDROCOLLOIDS, 2004, 18 (03) : 403 - 411Hernández-Muñoz, P论文数: 0 引用数: 0 h-index: 0机构: Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, SpainVillalobos, R论文数: 0 引用数: 0 h-index: 0机构: Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, SpainChiralt, A论文数: 0 引用数: 0 h-index: 0机构: Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, Spain
- [13] Formaldehyde cross-linking of gliadin films:: Effects on mechanical and water barrier properties[J]. BIOMACROMOLECULES, 2004, 5 (02) : 415 - 421Hernández-Muñoz, P论文数: 0 引用数: 0 h-index: 0机构: CSIC, Inst Agrochem & Food Technol, Burjassot 46100, Valencia, SpainLópez-Rubio, A论文数: 0 引用数: 0 h-index: 0机构: CSIC, Inst Agrochem & Food Technol, Burjassot 46100, Valencia, SpainLagarón, JM论文数: 0 引用数: 0 h-index: 0机构: CSIC, Inst Agrochem & Food Technol, Burjassot 46100, Valencia, SpainGavara, R论文数: 0 引用数: 0 h-index: 0机构: CSIC, Inst Agrochem & Food Technol, Burjassot 46100, Valencia, Spain
- [14] Soy protein isolate/kraft lignin composites compatibilized with methylene diphenyl diisocyanate[J]. JOURNAL OF APPLIED POLYMER SCIENCE, 2004, 93 (02) : 624 - 629Huang, J论文数: 0 引用数: 0 h-index: 0机构: Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R China Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R ChinaZhang, L论文数: 0 引用数: 0 h-index: 0机构: Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R China Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R ChinaWei, H论文数: 0 引用数: 0 h-index: 0机构: Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R China Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R ChinaCao, XD论文数: 0 引用数: 0 h-index: 0机构: Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R China Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R China
- [15] Importance of Crosslinking and Disulfide Bridge Reduction for the Mechanical Properties of Rigid Wheat Gluten Bioplastics Compression Molded with Thiol and/or Disulfide Functionalized Additives[J]. JOURNAL OF APPLIED POLYMER SCIENCE, 2014, 131 (23)Jansens, Koen J. A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, BelgiumBruyninckx, Kevin论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem, Polymer Chem & Mat Div, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, BelgiumRedant, Lore论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, BelgiumLagrain, Bert论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, BelgiumBrijs, Kristof论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, BelgiumGoderis, Bart论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Leuven, Belgium Katholieke Univ Leuven, Dept Chem, Polymer Chem & Mat Div, B-3001 Leuven, Belgium Katholieke Univ Leuven, Leuven Mat Res Ctr Leuven MRC, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, BelgiumSmet, Mario论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem, Polymer Chem & Mat Div, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, BelgiumDelcour, Jan A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Leuven, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Leuven, Belgium
- [16] Importance of Thiol-Functionalized Molecules for the Structure and Properties of Compression-Molded Glassy Wheat Gluten Bioplastics[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (44) : 10516 - 10524Jansens, Koen J. A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumLagrain, Bert论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumBrijs, Kristof论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumGoderis, Bart论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem, Polymer Chem & Mat Div, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Mat Res Ctr Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumSmet, Mario论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem, Polymer Chem & Mat Div, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumDelcour, Jan A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium
- [17] Impact of Acid and Alkaline Pretreatments on the Molecular Network of Wheat Gluten and on the Mechanical Properties of Compression-Molded Glassy Wheat Gluten Bioplastics[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (39) : 9393 - 9400Jansens, Koen J. A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumLagrain, Bert论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumBrijs, Kristof论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumGoderis, Bart论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem, Polymer Chem & Mat Div, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Mat Res Ctr Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumSmet, Mario论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem, Polymer Chem & Mat Div, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumDelcour, Jan A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium
- [18] Effect of molding conditions and moisture content on the mechanical properties of compression molded glassy, wheat gluten bioplastics[J]. INDUSTRIAL CROPS AND PRODUCTS, 2013, 44 : 480 - 487Jansens, Koen J. A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumNhan Vo Hong论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Met & Mat Engn, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumTelen, Lien论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumBrijs, Kristof论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumLagrain, Bert论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumVan Vuure, Aart Willem论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Met & Mat Engn, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumVan Acker, Karel论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Met & Mat Engn, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumVerpoest, Ignaas论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Met & Mat Engn, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumVan Puyvelde, Peter论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem Engn Appl Rheol & Polymer Proc, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumGoderis, Bart论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven MRC, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumSmet, Mario论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Polymer Chem & Mat Div, Dept Chem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumDelcour, Jan A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium
- [19] Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding[J]. JOURNAL OF CEREAL SCIENCE, 2011, 54 (03) : 434 - 441Jansens, Koen J. A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumLagrain, Bert论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumRombouts, Ine论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumBrijs, Kristof论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumSmet, Mario论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Dept Chem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumDelcour, Jan A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, Belgium
- [20] Molecular Basis of Processing Wheat Gluten toward Biobased Materials[J]. BIOMACROMOLECULES, 2010, 11 (03) : 533 - 541Lagrain, Bert论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumGoderis, Bart论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumBrijs, Kristof论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, BelgiumDelcour, Jan A.论文数: 0 引用数: 0 h-index: 0机构: Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium