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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
41 - 50 of 54
- A new methodological approach to understand how structural barriers govern carotenoid bioaccessibility in plant based foods.From1 Oct 2011 → 30 Sep 2012Funding: BOF - Other initiatives
- ZEIN2011PR385 Kenia: The hard-to-cook defect in common beans: towards food security and sustainability in sub-Saharan Africa.From1 Oct 2011 → 30 Sep 2015Funding: Other Flemish public, semi-private and pararegional institutions not mentioned elsewhere
- The effect of structural build-up of plant-based food emulsions on carotenoid bio-accessibility and in vitro digestion of fat.From6 Sep 2011 → 8 Apr 2016Funding: IWT personal funding - strategic basic research grants
- Influence of processing on the microstructure, nutrient retention and bioaccessibility characteristics of plant based food model systems.From1 Jan 2011 → 31 Dec 2014Funding: FWO research project
- Insight in the microstructure of plant-based food suspensions in relation to their physical and nutritional functionalities.From1 Oct 2010 → 30 Sep 2012Funding: BOF - Other initiatives
- Insight in mechanisms to unlock omega-3 fatty acids from microalgae.From1 Oct 2010 → 30 Sep 2013Funding: FWO fellowships
- Quantitative relation between pectin structure and rheological properties of calcium-pectin gels.From1 Nov 2009 → 31 Oct 2010Funding: BOF - Other initiatives
- The rheology and accessibility of nutrients in relation to structural characteristics of plant based food systems.From1 Oct 2009 → 30 Sep 2013Funding: FWO fellowships
- Stability of enzymes to temperature and high hydrostatic pressure.From1 Oct 2009 → 31 Dec 2009Funding: BOF - Other initiatives
- Effect of high pressure - high temperature processing on the kinetics of acrylamide formation and eliminationFrom1 Jan 2009 → 15 Apr 2010Funding: BOF - Other initiatives
Publications
1 - 10 of 443
- Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion.(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 138644 - The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation(2024)
Authors: Jelle Van Audenhove, Novita Putri, Ann Van Loey, Marc Hendrickx
- From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils(2024)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 591 - 607 - Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defect(2023)
Authors: Li Zhu, Marc Hendrickx
- Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purees: investigating their emulsion forming and stabilizing capacities(2023)
Authors: Ann Van Loey, Marc Hendrickx
Pages: 3043 - 3053 - Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans(2023)
Authors: Li Zhu, Marc Hendrickx
- Understanding the functional properties of pectin-depleted citrus fiber as texturizing ingredient(2023)
Authors: Novita Putri, Marc Hendrickx
- Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking(2023)
Authors: Li Zhu, Marc Hendrickx
- Application of state diagrams to understand the nature and kinetics of (bio) chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions(2023)
Authors: Marc Hendrickx