Researcher
Dorine Duijsens
- Disciplines:Food chemistry, Food and additive engineering, Food technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today
Projects
1 - 1 of 1
- A structure engineering approach to develop lentil-based foods with tailored macronutrient properties during semi-dynamic in vitro digestion and fermentationFrom1 Nov 2019 → TodayFunding: BOF - doctoral mandates, FWO Strategic Basic Research Grant
Publications
1 - 10 of 16
- From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils(2024)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 591 - 607 - Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics(2024)
Authors: Sarah Verkempinck, Dorine Duijsens, Ankita Mukherjee
Pages: 953 - 966 - In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes(2023)
Authors: Sarah Verkempinck, Dorine Duijsens, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- Corrigendum to "Strategic choices for in vitro food digestion methodologies enabling food digestion design" [Trends in Food Science & Technology 126 (2022) 61-72](2022)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 675 - 676 - Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients.(2022)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- Strategic choices for in vitro food digestion methodologies enabling food digestion design(2022)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 61 - 72 - Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations(2022)
Authors: Katharina Pälchen, Dorine Duijsens, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 111245