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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 53
- Collapse phenomena and the stability diagrams of fruit and vegetable cell wall material polymer mixturesFrom1 Oct 2022 → TodayFunding: BOF - postdoctoral mandates
- Science based solutions to combat hard to cook development of common beans in a Ugandan contextFrom12 Oct 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- 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
- Evaluation of food quality throughout the vegetable processing chain (VeggieChain).From1 Sep 2020 → TodayFunding: VLAIO - Innovative business networks
- 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
- Understanding carrageenan extraction principles to build insight in red seaweed cell wall structural organizationFrom5 Apr 2019 → 20 Dec 2021Funding: 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
Publications
1 - 10 of 401
- Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material(2022)
Authors: Jelle Van Audenhove, Tom Bernaerts, Ann Van Loey, Marc Hendrickx
- Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties(2022)
Authors: Sarah Verkempinck, Marcos Ricardo Infantes Garcia, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice(2022)
Authors: Sharmaine Atencio, Sarah Verkempinck, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
- The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material(2022)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Ika Putri, Ann Van Loey, Marc Hendrickx
- 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, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
- An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking(2022)
Authors: Irene Njoki Wainaina, Clare Kyomugasho, Marc Hendrickx
- Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization(2022)
Authors: Novita Ika Putri, Jelle Van Audenhove, Ann Van Loey, Marc Hendrickx
- Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage(2022)
Authors: Sharmaine Atencio, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey
- Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types(2022)
Authors: Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Application of multivariate data analysis for food quality investigations: An example-based review(2021)
Authors: Wouter Saeys, Marc Hendrickx, Tara Grauwet, Ann Van Loey