Researcher
Stefanie Christiaens
- Disciplines:Microbiology, Systems biology, Laboratory medicine, Other chemical sciences, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 Jul 2015 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2008 → 31 Jul 2015
Projects
1 - 3 of 3
- Process-structure-function relations of pectin-rich serum in low fat plant-based emulsionsFrom1 Oct 2013 → 15 Mar 2018Funding: BOF - Doctoral projects
- The microstructural organisation of plant-based food dispersions as influenced by ultra high pressure homogenisation.From1 Oct 2012 → 31 Jul 2015Funding: FWO fellowships
- Structure-function relation of pectin: role of in situ pectin cross-linking in plant-based tissues.From1 Oct 2008 → 30 Sep 2012Funding: FWO fellowships
Publications
1 - 10 of 46
- Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems(2017)
Authors: Clare Kyomugasho, Shannon Gwala, Stefanie Christiaens, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pages: 299 - 310 - Process-structure-function relations of pectin in food(2016)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Ann Van Loey, Marc Hendrickx
Pages: 1021 - 1042 - Process-structure-function relations of pectin in food(2016)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Eugenie Doungla Ngouemazong, Ann Van Loey, Marc Hendrickx
Pages: 1021 - 1042 - Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties(2016)
Authors: Clare Kyomugasho, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 172 - 182 - Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)(2016)
Authors: Daniel Njoroge, Daniel Ndaka Sila, Stefanie Christiaens, Marc Hendrickx
Pages: 481 - 490 - In vitro β-carotene bioaccessibility and lipid digestion in emulsions: Influence of pectin type and degree of methyl-esterification(2016)
Authors: Tina Verrijssen, Stefanie Christiaens, Sarah Verkempinck, Jeroen Boeve, Tara Grauwet, Laura Salvia Trujillo, Marc Hendrickx
Pages: C2327 - C2336 - Deliberate processing of carrot purées entails tailored serum pectin structures(2016)
Authors: Jihan Santanina Santiago, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 515 - 523 - Microscopic evidence for Ca2+ mediated pectin-pectin interactions in carrot-based suspensions(2015)
Authors: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 126 - 136 - Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect(2015)
Authors: Daniel Njoroge, Claire Chigwedere, Stefanie Christiaens, Daniel Ndaka Sila, Marc Hendrickx
Pages: 39 - 49 - Microscopic evidence for Ca2+ mediated pectin-pectin interactions in carrot-based suspensions(2015)
Authors: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 126 - 136