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Researcher
Marc Hendrickx
- 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 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 48 results
- Towards new sustainable approaches for industrial pectin productionFrom1 Feb 2020 → TodayFunding: IWT / VLAIO personal funding - innovation mandates
- Advanced insight in pectin-based oil-in-water emulsions with targeted physicochemical and nutritional functionality: Is the truth in the pectin mix?From1 Nov 2019 → TodayFunding: FWO fellowships
- Establishing state diagrams for understanding the aging of legumes and the impact on their cooking propertiesFrom23 Sep 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Building insight in seaweed cell wall structure to better valorize carrageenan extractionFrom5 Apr 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Understanding the functional properties of citrus fibers as function of biopolymer composition and fruit characteristicsFrom3 Apr 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- THE ROLE OF HARD TO COOK DEVELOPMENT AND SUBSEQUENT PROCESSING ON NUTRIENT DIGESTIBILITY AND OVERALL ACCEPTABILITY OF COMMON BEANS (Phaseolus vulgaris L.)From12 Feb 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Stability and Collapse of cell wall containing systemsFrom9 Jan 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Influence of storage and processing on the physico-chemical properties of Common BeansFrom17 Oct 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes -“Engaging Legumes”From1 Oct 2018 → TodayFunding: BOF - Concerted Research Project from 1994, IOF - Industrial Research Fund
- An integrated material science and kinetic approach towards understanding the aging of Common beans during postharvest storageFrom1 Oct 2018 → TodayFunding: FWO fellowships
Publications
1 - 10 of 313 results
- Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior(2020)Journal: Food ChemistryISSN: 0308-8146Volume: 326
Authors: Marcos Ricardo Infantes Garcia, Sarah Verkempinck, Jessica Guevara Zambrano, Chiara Andreoletti, Marc Hendrickx, Tara Grauwet
Number of pages: 14 - Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume(2020)Journal: Journal of Food EngineeringISSN: 0260-8774Volume: 278
Authors: Katleen LDD Willemsen, Agnese Panozzo, Katlijn Moelants, Joel Wallecan, Marc Hendrickx
Number of pages: 11 - In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting(2020)Journal: Food Research InternationalISSN: 0963-9969Volume: 137
Authors: Shannon Gwala, Andrea Katherine Pallares Pallares, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Number of pages: 15 - Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach(2020)Journal: Journal of the science of food and agricultureISSN: 0022-5142Issue: 9Volume: 100
Authors: Tran Thuy Huong Pham, Archana Bista, Biniam Kebede, Carolien Buvé, Marc Hendrickx, Ann Van Loey
Pages: 3765 - 3775Number of pages: 11 - Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains(2020)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 102
Authors: Bram Neckebroeck, Sarah Verkempinck, Gitte Vaes, Katrijn Wouters, Joanna Magnée, Marc Hendrickx, Ann Van Loey
Number of pages: 11 - Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing(2020)Journal: Critical Reviews in Food Science & NutritionISSN: 1040-8398Issue: 5Volume: 60
Authors: Sofie Rousseau, Clare Kyomugasho, Miete Celus, Marc Hendrickx, Tara Grauwet
Pages: 826 - 843Number of pages: 18 - Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions(2020)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 100
Authors: Miete Celus, Clare Kyomugasho, Julie Keunen, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Number of pages: 10 - Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility(2020)Journal: Food & FunctionISSN: 2042-6496Issue: 3Volume: 11
Authors: Shannon Gwala, Clare Kyomugasho, Irene Njoki Wainaina, Sofie Rousseau, Marc Hendrickx, Tara Grauwet
Pages: 2509 - 2521Number of pages: 13 - Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge(2020)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 99
Authors: Yurij A Antonov, Irina L Zhuravleva, Miete Celus, Clare Kyomugasho, Salvatore Lombardo, Wim Thielemans, Marc Hendrickx, Paula Moldenaers, Ruth Cardinaels
Number of pages: 11 - The potential of microalgae and their biopolymers as structuring ingredients in food: A review(2019)Journal: Biotechnology AdvancesISSN: 0734-9750Issue: 8Volume: 37
Authors: Tom Bernaerts, Lore Gheysen, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Number of pages: 22