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Researcher
Marc Hendrickx
- Keywords:Applied biological sciences, biotechnology
- 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
- Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → Today
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 289 results
- 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 - Thermal processing of kale puree: The impact of process intensity and storage on different quality related aspects(2019)Journal: Innovative Food Science & Emerging TechnologiesISSN: 1466-8564Volume: 58
Authors: Scheling Wibowo, Adebayo Lateef Afuape, Sofie De Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Number of pages: 14 - 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 - Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage(2019)Journal: Journal of Agricultural and Food ChemistryISSN: 0021-8561Issue: 46Volume: 67
Authors: Huong TT Pham, Mona Bazmawe, Biniam Kebede, Carolien Buvé, Marc Hendrickx, Ann Van Loey
Pages: 12854 - 12862Number of pages: 9 - From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion(2019)Journal: Journal of Food EngineeringISSN: 0260-8774Volume: 260
Authors: Sarah Verkempinck, laura Salvia Trujillo, Marcos Ricardo Infantes Garcia, Marc Hendrickx, Tara Grauwet
Pages: 40 - 49 - Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions(2019)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 94
Authors: Yurij A Antonov, Miete Celus, Clare Kyomugasho, Marc Hendrickx, Paula Moldenaers, Ruth Cardinaels
Pages: 268 - 278Number of pages: 11 - Evaluating microalgal cell disruption upon ultra high pressure homogenization(2019)Journal: Algal ResearchISSN: 2211-9264Volume: 42
Authors: Tom Bernaerts, Lore Gheysen, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Number of pages: 9 - Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics(2019)Journal: British Journal of NutritionISSN: 0007-1145Issue: 4Volume: 122
Authors: Andrea Katherine Pallares Pallares, Bram Loosveldt, Solomon Karimi, Marc Hendrickx, Tara Grauwet
Pages: 388 - 399 - Instability of common beans during storage causes hardening: The role of glass transition phenomena(2019)Journal: Food Research InternationalISSN: 0963-9969Volume: 121
Authors: Claire Maria Chigwedere, Jessika N Humerez Flores, Agnese Panozzo, Ann Van Loey, Marc Hendrickx
Pages: 506 - 513Number of pages: 8 - Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future(2019)Journal: Comprehensive Reviews in Food Science and Food SafetyIssue: 4Volume: 18
Authors: Claire Maria Chigwedere, Daniel M Njoroge, Ann Van Loey, Marc Hendrickx
Pages: 1135 - 1165Number of pages: 31