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
331 - 340 of 443
- Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions(2012)
Authors: Katlijn Moelants, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 11995 - 12003 - Processing factors of several pesticides and degradation products in carrots by household and industrial processing(2012)
Authors: Aurore Bonnechère, Vincent Hanot, Ruben Jolie, Marc Hendrickx, Claude Bragard, Thomas Bedoret, Joris Van Loco
Pages: 68 - 83 - Changes in β-carotene bioaccessibility and concentration during processing of carrot puree(2012)
Authors: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pages: 60 - 67 - (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods(2012)
Authors: Iesel Van der Plancken, Lise Verbeyst, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 28 - 38 - Pectin Fine Structure and the Rheological Characteristics of Ca2+-pectin Gels: Towards understanding structure - function relations of pectin(2011)
Authors: Eugenie Doungla Ngouemazong, Marc Hendrickx, Paula Moldenaers
- Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part II - Analyses with anti-pectin antibodies(2011)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 2896 - 2906 - Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part II: Impact on specific chemical and biochemical quality parameters(2011)
Authors: Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 466 - 477 - Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives(2011)
Authors: Anne Vercammen, Liselot Steen, Olivier Goemaere, Slawomir Szczepaniak, Hubert Paelinck, Marc Hendrickx, Chris Michiels
Pages: 407 - 415 - High pressure pasteurization of some model foods: From inactivation of target organisms to shelf-life studies(2011)
Authors: Chris Michiels, Marc Hendrickx
- Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries(2011)
Authors: Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 513 - 521