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
281 - 290 of 443
- Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of B-carotene(2014)
Authors: Tina Verrijssen, Maarten Vanierschot, Ruth Cardinaels, Eric Van den Bulck, Ann Van Loey, Marc Hendrickx
Pages: 271 - 280 - Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: a review(2014)
Authors: Lien Lemmens, Ines Colle, Sandy Van Buggenhout, Paola Palmero Rivera Cambas, Ann Van Loey, Marc Hendrickx
Pages: 125 - 135 - Kinetic data for biochemical and microbiological processes during thermal processing(2014)
Authors: Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Sandy Van Buggenhout, Liesbeth Vervoort, Marc Hendrickx
Pages: 677 - 708 - 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, Leonard Mutsokoti, Stijn Palmers, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 218 - 225 - Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach(2014)
Authors: Tara Grauwet, Biniam Tamiru Kebede, Ann Van Loey, Marc Hendrickx
Pages: 3000 - 3011 - The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of carotenoid-enriched emulsions(2014)
Authors: Tina Verrijssen, Lieselot Balduyck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 71 - 78 - The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel(2014)
Authors: Zahra Jamsazzadeh Kermani, Avi Shpigelman, Clare Kyomugasho, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 199 - 207 - Rheology of concentrated tomato-derived suspensions: Effects of particle characteristics(2014)
Authors: Katlijn Moelants, Ruth Cardinaels, Tina Verrijssen, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 248 - 264 - Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment(2014)
Authors: Tara Grauwet, Liesbeth Vervoort, Marc Hendrickx, Chris Michiels
Pages: 12 - 17 - 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: 143 - 145