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
311 - 320 of 443
- In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot puree(2012)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Katlijn Moelants, Charlotte David, Johan Hofkens, Ann Van Loey, Marc Hendrickx
Pages: 146 - 155 - Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis(2012)
Authors: Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 1 - 13 - Process-structure-function relations of pectin in plant-based foods: the use of anti-homogalacturonan antibodies in an integrated methodological approach.(2012)
Authors: Stefanie Christiaens, Marc Hendrickx, Sandy Van Buggenhout
Number of pages: 143 - Characterisation and screening of the process stability of bioactive compounds in red fruit and red fruit juice(2012)
Authors: Marc Hendrickx, Ann Van Loey
Pages: 593 - 605 - Rheological properties of Ca2+-gels of partially methylesterified polygalacturonic acid: Effect of "mixed" patterns of methylesterification(2012)
Authors: Eugenie Doungla Ngouemazong, Ruth Cardinaels, Ilse Fraeye, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 37 - 45 - Stiffness of Ca2+-pectin gels: Combined effects of degree and pattern of methylesterification for various Ca2+ concentrations(2012)
Authors: Eugenie Doungla Ngouemazong, Ruth Cardinaels, Ilse Fraeye, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 69 - 76 - Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing(2012)
Authors: Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 97 - 110 - Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin(2012)
Authors: Ilse Fraeye, Ruth Cardinaels, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 89 - 98 - Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach(2012)
Authors: Marc Hendrickx, Joris Van Loco
Pages: 397 - 406 - The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp(2012)
Authors: Ines Colle, Sandy Van Buggenhout, Lien Lemmens, Ann Van Loey, Marc Hendrickx
Pages: 250 - 255