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 54
- Collapse phenomena and the stability diagrams of fruit and vegetable cell wall material polymer mixturesFrom1 Oct 2022 → 30 Sep 2023Funding: BOF - postdoctoral mandates
- Master of Science in Food Technology (InterUniversity Programme in Food Technology IUPFOOD)From1 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- 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 → 31 Dec 2022Funding: 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 → 31 Oct 2022Funding: FWO fellowships
- Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defectFrom23 Sep 2019 → 20 Dec 2023Funding: 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
Publications
11 - 20 of 443
- 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
- Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks(2023)
Authors: Sophie Delbaere, Lize Lanssens, Tom Bernaerts, Jelle Van Audenhove, Tara Grauwet, Marc Hendrickx, Ann Van Loey
- The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques(2023)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Ann Van Loey, Marc Hendrickx
- 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
- Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods(2023)
Authors: Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- HPLC-CAD method to quantify lipolysis products from plant-based oils rich in unsaturated fatty acids(2023)
Authors: Daphne Michels, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek(2023)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage(2023)
Authors: Sophie Delbaere, Tom Bernaerts, Flore Vancoillie, Marc Hendrickx, Tara Grauwet
- Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight(2023)
Authors: Sarah Verkempinck, Marc Hendrickx, 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