Purified tomato polygalacturonase activity during thermal and high-pressure treatment
Verlent, I., Van Loey, A., Smout, C., Duvetter, T., Hendrickx, M. E.
Published in Biotechnology and bioengineering (05.04.2004)
Published in Biotechnology and bioengineering (05.04.2004)
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Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
Verkempinck, S.H.E., Salvia-Trujillo, L., Moens, L.G., Charleer, L., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.
Published in Food chemistry (25.04.2018)
Published in Food chemistry (25.04.2018)
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Journal Article
Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources
Neckebroeck, B., Verkempinck, S.H.E., Van Audenhove, J., Bernaerts, T., de Wilde d'Estmael, H., Hendrickx, M.E., Van Loey, A.M.
Published in Food research international (01.03.2021)
Published in Food research international (01.03.2021)
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Journal Article
Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior
Infantes-Garcia, M.R., Verkempinck, S.H.E., Guevara-Zambrano, J.M., Andreoletti, C., Hendrickx, M.E., Grauwet, T.
Published in Food chemistry (01.10.2020)
Published in Food chemistry (01.10.2020)
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Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties
Guevara-Zambrano, J.M., Verkempinck, S.H.E., Hernandez-Ruiz, L., Infantes-Garcia, M.R., Hendrickx, M.E., Van Loey, A.M., Grauwet, T.
Published in Food chemistry (15.07.2022)
Published in Food chemistry (15.07.2022)
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Journal Article
Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions
Verkempinck, S.H.E., Salvia-Trujillo, L., Denis, S., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.
Published in Food chemistry (01.10.2018)
Published in Food chemistry (01.10.2018)
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Journal Article
Single versus multiple metabolite quantification of in vitro starch digestion: A comparison for the case of pulse cotyledon cells
Duijsens, D., Staes, E., Segers, M., Michels, D., Pälchen, K., Hendrickx, M.E., Verkempinck, S.H.E., Grauwet, T.
Published in Food chemistry (01.10.2024)
Published in Food chemistry (01.10.2024)
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Journal Article
Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study
Ly-Nguyen, B, Loey, A.M. Van, Smout, C, ErenÖzcan, S, Fachin, D, Verlent, I, Vu Truong, S, Duvetter, T, Hendrickx, M.E
Published in Journal of food science (01.05.2003)
Published in Journal of food science (01.05.2003)
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Journal Article
Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice
Weemaes, Carla A, Ooms, Veerle, Van Loey, Ann M, Hendrickx, Marc E
Published in Journal of agricultural and food chemistry (01.06.1999)
Published in Journal of agricultural and food chemistry (01.06.1999)
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Journal Article
Pressure-Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic Study
Indrawati, Van Loey, A.M., Ludikhuyze, L.R., Hendrickx, M.E.
Published in Journal of food science (01.06.2001)
Published in Journal of food science (01.06.2001)
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