Researcher
Clare Kyomugasho
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2022 - Centre for Food and Microbial Technology (Division)
Member
From16 Sep 2010 → 31 Jul 2020
Projects
1 - 2 of 2
- An integrated material science and kinetic approach towards understanding the aging of Common beans during postharvest storageFrom1 Oct 2018 → 30 Sep 2022Funding: FWO fellowships
- (Bio)chemical insights into the hard-to-cook development of Red haricot beans upon postharvest ageing: Integrating a texture-based bean classification and in situ analyticsFrom28 Sep 2018 → 5 Dec 2022Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
11 - 20 of 58
- Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential(2022)
Authors: Sarah Verkempinck, Clare Kyomugasho, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
- The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development(2022)
Authors: Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc Hendrickx
- Production and molecular characterization of tailored citrus pectin-derived compounds(2022)
Authors: Clare Kyomugasho, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
- Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook(2022)
Authors: Irene Njoki Wainaina, Clare Kyomugasho, Marc Hendrickx
- Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties(2021)
Authors: Jessika Natalia Humerez Flores, Sarah Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann Van Loey, Marc Hendrickx
- Effect of Overall Charge and Local Charge Density of Pectin on the Structure and Thermal Stability of Lysozyme(2021)
Authors: Miete Celus, Clare Kyomugasho, Marc Hendrickx, Paula Moldenaers, Ruth Cardinaels
Pages: 1 - 16 - Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality(2021)
Authors: Irene Njoki Wainaina, Clare Kyomugasho, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 3690 - 3718 - The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans(2021)
Authors: Shruti Aravindakshan, Clare Kyomugasho, Ann Van Loey, Marc Hendrickx
- Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage(2021)
Authors: Dongyan Chen, Ann Van Loey, Tara Grauwet, Marc Hendrickx, Clare Kyomugasho
- Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams(2021)
Authors: Clare Kyomugasho, Shruti Aravindakshan, Marc Hendrickx