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
271 - 280 of 443
- Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions(2014)
Authors: Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 251 - 263 - Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots(2014)
Authors: Biniam Tamiru Kebede, Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 340 - 352 - Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice(2014)
Authors: Tara Grauwet, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pages: 431 - 444 - Can Food Processing Enhance Cancer Protection?(2014)
Authors: Marc Hendrickx
Pages: 230 - 234 - Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of B-carotene.(2014)
Authors: Maarten Vanierschot, Ruth Cardinaels, Eric Van den Bulck, Ann Van Loey, Marc Hendrickx
Pages: 3 - 8 - Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions(2014)
Authors: Katlijn Moelants, Ruth Cardinaels, Eva Daels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 382 - 391 - Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet(2014)
Authors: Biniam Tamiru Kebede, Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 218 - 225 - Isolation and structural characterisation of papaya peel pectin(2014)
Authors: Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 215 - 221 - Role of carotenoid type on the effect of thermal processing on bioaccessibility(2014)
Authors: Paola Palmero Rivera Cambas, Lien Lemmens, Marc Hendrickx, Ann Van Loey
Pages: 275 - 282 - Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase(2014)
Authors: Sandy Van Buggenhout, Ken Houben, Ann Van Loey, Marc Hendrickx
Pages: 51 - 58