Researcher
Sandy Van Buggenhout
- Disciplines:Microbiology, Systems biology, Laboratory medicine, Other chemical sciences, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 Oct 2013 - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Oct 2013
Projects
1 - 1 of 1
- 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
Publications
41 - 50 of 67
- Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part I - macroscopic and molecular analyses(2011)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Ilse Fraeye, Ann Van Loey, Marc Hendrickx
Pages: 1604 - 1612 - Effect of pilot scale aseptic processing on tomato soup quality parameters(2011)
Authors: Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: C714 - C723 - Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products(2011)
Authors: Evelien Vandevenne, Sandy Van Buggenhout, Paul Declerck, Marc Hendrickx, Ann Van Loey, Ann Gils
Pages: 931 - 939 - Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)(2011)
Authors: Griet Knockaert, Ans De Roeck, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pages: 903 - 912 - Quantifying the influence of thermal process parameters on the in vitro beta-carotene bioaccessibility: A case study on carrots(2011)
Authors: Lien Lemmens, Ines Colle, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 3162 - 3167 - Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach(2011)
Authors: Evelien Vandevenne, Stefanie Christiaens, Sandy Van Buggenhout, Ruben Jolie, Thomas Duvetter, Paul Declerck, Marc Hendrickx, Ann Gils, Ann Van Loey
Pages: 287 - 298 - Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruit and vegetables?(2011)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Eugenie Doungla Ngouemazong, Evelien Vandevenne, Ilse Fraeye, Ann Van Loey, Marc Hendrickx
Pages: 225 - 234 - Particle size reduction leading to cell wall rupture is more important for the beta-carotene bio-accessibility of raw compared to thermally processed carrots(2010)
Authors: Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 12769 - 12776 - Lycopene degradation and isomerization kinetics during thermal processing of an olive/tomato emulsion(2010)
Authors: Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 12784 - 12789 - In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes(2010)
Authors: Sandy Van Buggenhout, Lien Lemmens, Ines Colle, Griet Knockaert, Katlijn Moelants, Ann Van Loey, Marc Hendrickx
Pages: 607 - 618