Researcher
Sarah Verkempinck
- 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 Oct 2014 → 31 Dec 2018
Projects
1 - 6 of 6
- Rationalizing the design of Pickering and bi-structured emulsions for tailored in vitro lipolysis kinetics: from static towards (semi)dynamic in vitro digestion methodsFrom2 Oct 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Evaluation of health-related compounds in Brussels sprouts and leek throughout the vegetable processing chain.From31 Aug 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Insight in protein (micro)structural organisation and consequences for macronutrient in vitro digestion kinetics of plant-based beveragesFrom18 Nov 2019 → 16 Nov 2023Funding: BOF - doctoral 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
- Towards a mechanism-based in silico model to predict lipid digestion as influenced by food product designFrom1 Jan 2019 → 31 Dec 2019Funding: BOF - postdoctoral mandates
- Influence of product and process factors on the bioaccessibility and bioavailability of carotenoids in plant-based food systemsFrom1 Oct 2014 → 31 Dec 2018Funding: IWT personal funding - strategic basic research grants
Publications
11 - 20 of 50
- Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight(2023)
Authors: Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes(2023)
Authors: Sarah Verkempinck, Dorine Duijsens, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages(2023)
Authors: Daphne Michels, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 151 - 158 - How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- Corrigendum to "Strategic choices for in vitro food digestion methodologies enabling food digestion design" [Trends in Food Science & Technology 126 (2022) 61-72](2022)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 675 - 676 - Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability(2022)
Authors: Sarah Verkempinck, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
- Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients.(2022)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- Strategic choices for in vitro food digestion methodologies enabling food digestion design(2022)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 61 - 72 - Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties(2022)
Authors: Sarah Verkempinck, Marcos Ricardo Infantes Garcia, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics(2022)
Authors: Marcos Ricardo Infantes Garcia, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet