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
291 - 300 of 443
- The effects of process-induced pectin changes on the viscosity of carrot and tomato sera(2013)
Authors: Katlijn Moelants, Stijn Palmers, Ruth Cardinaels, Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 2870 - 2883 - An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)(2013)
Authors: Sandy Van Buggenhout, Stefanie Christiaens, Ken Houben, Marc Hendrickx
Pages: 341 - 351 - Effect of structural characteristics on the rheology and nutritional quality of plant-tissue-based food suspensions. A study on carrot- and tomato-derived products(2013)
Authors: Katlijn Moelants, Marc Hendrickx, Paula Moldenaers
- Understanding the rheology of concentrated carrot- and tomato-derived purée(2013)
Authors: Katlijn Moelants, Ruth Cardinaels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 1 - 7 - Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting(2013)
Authors: Liesbeth Vervoort, Tara Grauwet, Daniel Njoroge, Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 31 - 42 - Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin(2013)
Authors: Iesel Van der Plancken, Marc Hendrickx
Pages: 2234 - 2243 - Isomerisation of carrot beta-carotene in presence of oil during thermal and combined thermal/high pressure processing(2013)
Authors: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pages: 1515 - 1520 - Modelling of vitamin C degradation during thermal and high pressure treatments of red fruit(2013)
Authors: Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 1015 - 1023 - Thermal and high-pressure stability of pectinmethylesterase, polygalacturonase, β-galactosidase and α-arabinofuranosidase in a tomato matrix: Towards the creation of specific endogenous enzyme populations through processing(2013)
Authors: Ken Houben, Zahra Jamsazzadeh Kermani, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 3368 - 3380 - Beta-carotene isomerisation in mango puree as influenced by thermal processing and high pressure homogenisation(2013)
Authors: Lien Lemmens, Ann Van Loey, Marc Hendrickx
Pages: 155 - 163