Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions
Fraeye, Ilse, Duvetter, Thomas, Doungla, Eugénie, Van Loey, Ann, Hendrickx, Marc
Published in Trends in food science & technology (01.05.2010)
Published in Trends in food science & technology (01.05.2010)
Get full text
Journal Article
The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage
Delbaere, Sophie M., Bernaerts, Tom, Vangrunderbeek, Mirte, Vancoillie, Flore, Hendrickx, Marc E., Grauwet, Tara, Van Loey, Ann M.
Published in Food research international (01.07.2023)
Published in Food research international (01.07.2023)
Get full text
Journal Article
Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion
Vancoillie, Flore, Verkempinck, Sarah H.E., Sluys, Lili, De Mazière, Sarah, Van Poucke, Christof, Hendrickx, Marc E., Van Loey, Ann M., Grauwet, Tara
Published in Food chemistry (01.07.2024)
Published in Food chemistry (01.07.2024)
Get full text
Journal Article
Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots
Lemmens, Lien, Van Buggenhout, Sandy, Van Loey, Ann M, Hendrickx, Marc E
Published in Journal of agricultural and food chemistry (22.12.2010)
Published in Journal of agricultural and food chemistry (22.12.2010)
Get full text
Journal Article
In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes
Van Buggenhout, Sandy, Alminger, Marie, Lemmens, Lien, Colle, Ines, Knockaert, Griet, Moelants, Katlijn, Van Loey, Ann, Hendrickx, Marc
Published in Trends in food science & technology (01.12.2010)
Published in Trends in food science & technology (01.12.2010)
Get full text
Journal Article
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)
Castro, Sónia M., Saraiva, Jorge A., Lopes-da-Silva, José A., Delgadillo, Ivonne, Loey, Ann Van, Smout, Chantal, Hendrickx, Marc
Published in Food chemistry (01.04.2008)
Published in Food chemistry (01.04.2008)
Get full text
Journal Article
Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches
Yi, Junjie, Kebede, Biniam T., Grauwet, Tara, Van Loey, Ann, Hu, Xiaosong, Hendrickx, Marc
Published in Food and bioprocess technology (01.12.2016)
Published in Food and bioprocess technology (01.12.2016)
Get full text
Journal Article
Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion
Colle, Ines J. P, Lemmens, Lien, Tolesa, Getachew N, Van Buggenhout, Sandy, De Vleeschouwer, Kristel, Van Loey, Ann M, Hendrickx, Marc E
Published in Journal of agricultural and food chemistry (22.12.2010)
Published in Journal of agricultural and food chemistry (22.12.2010)
Get full text
Journal Article
The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds
De Vleeschouwer, Kristel, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E
Published in Journal of agricultural and food chemistry (24.11.2010)
Published in Journal of agricultural and food chemistry (24.11.2010)
Get full text
Journal Article
Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture
De Roeck, Ans, Duvetter, Thomas, Fraeye, Ilse, Plancken, Iesel Van der, Sila, Daniel Ndaka, Loey, Ann Van, Hendrickx, Marc
Published in Food chemistry (01.07.2009)
Published in Food chemistry (01.07.2009)
Get full text
Journal Article
The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction
Van Audenhove, Jelle, Bernaerts, Tom, De Smet, Victor, Delbaere, Sophie, Van Loey, Ann M., Hendrickx, Marc E.
Published in Foods (12.05.2021)
Published in Foods (12.05.2021)
Get full text
Journal Article
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices
Kyomugasho, Clare, Christiaens, Stefanie, Shpigelman, Avi, Van Loey, Ann M., Hendrickx, Marc E.
Published in Food chemistry (01.06.2015)
Published in Food chemistry (01.06.2015)
Get full text
Journal Article
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities
Celus, Miete, Kyomugasho, Clare, Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.
Published in Comprehensive reviews in food science and food safety (01.11.2018)
Published in Comprehensive reviews in food science and food safety (01.11.2018)
Get full text
Journal Article
Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties
Humerez-Flores, Jessika N., Verkempinck, Sarah H. E., Kyomugasho, Clare, Moldenaers, Paula, Van Loey, Ann M., Hendrickx, Marc E.
Published in Foods (08.07.2021)
Published in Foods (08.07.2021)
Get full text
Journal Article
Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing
Houben, Ken, Jamsazzadeh Kermani, Zahra, Van Buggenhout, Sandy, Van Loey, Ann M, Hendrickx, Marc E
Published in Food and bioprocess technology (01.06.2014)
Published in Food and bioprocess technology (01.06.2014)
Get full text
Journal Article