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 50 results
- The impact of common bean cooking and regeneration on the functional properties of the final productFrom27 Sep 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Multi-functional high-end mechanical spectroscopyFrom1 Jan 2021 → TodayFunding: BOF - scientific equipment program
- Towards new sustainable approaches for industrial pectin productionFrom1 Feb 2020 → 31 Jan 2021Funding: 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
Publications
1 - 10 of 359 results
- Development and validation of a rapid method to quantify neutral lipids by NP-HPLC-charged aerosol detector(2021)
Authors: Marcos Ricardo Infantes Garcia, Sarah Verkempinck, Jessica Guevara Zambrano, Marc Hendrickx, Tara Grauwet
Number of pages: 11 - Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential(2021)
Authors: bram Neckebroeck, Sarah Verkempinck, Tom Bernaerts, Daan Verheyen, Marc Hendrickx, Ann Van Loey
Number of pages: 11 - Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties(2021)
Authors: Jessika N Humerez-Flores, Sarah Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann Van Loey, Marc Hendrickx
Number of pages: 27 - The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans(2021)
Authors: Shruti Aravindakshan, Hoai An Nguyen Thi, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc Hendrickx
Number of pages: 19 - In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches(2021)
Authors: Katharina Pälchen, Daphne Michels, Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 7787 - 7804Number of pages: 18 - Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree(2021)
Authors: Natalia Mar Teribia Casado, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Number of pages: 11 - Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking(2021)
Authors: Lucie Moens, Wenzi Huang, Ann Van Loey, Marc Hendrickx
Number of pages: 10 - The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars(2021)
Authors: Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey
Number of pages: 10 - Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy(2021)
Authors: Elizabeth Nakhungu Wafula, Irene Njoki Wainaina, Carolien Buvé, Peter Kahenya Kinyanjui, Wouter Saeys, Daniel Ndaka Sila, Marc Hendrickx
Number of pages: 10 - 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, Elizabeth Wafula, Daniel Sila, Clare Kyomugasho, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 3690 - 3718Number of pages: 29