Researcher
Stefanie Christiaens
- 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 Jul 2015 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2008 → 31 Jul 2015
Projects
1 - 3 of 3
- Process-structure-function relations of pectin-rich serum in low fat plant-based emulsionsFrom1 Oct 2013 → 15 Mar 2018Funding: BOF - Doctoral projects
- The microstructural organisation of plant-based food dispersions as influenced by ultra high pressure homogenisation.From1 Oct 2012 → 31 Jul 2015Funding: FWO fellowships
- Structure-function relation of pectin: role of in situ pectin cross-linking in plant-based tissues.From1 Oct 2008 → 30 Sep 2012Funding: FWO fellowships
Publications
11 - 20 of 46
- The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review(2015)
Authors: Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx
Pages: 705 - 718 - The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review(2015)
Authors: Eugenie ED Ngouémazong, Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx
Pages: 705 - 718 - Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions(2015)
Authors: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 164 - 175 - Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions(2015)
Authors: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 164 - 175 - Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect(2015)
Authors: Daniel Njoroge, Stefanie Christiaens, Avi Shpigelman, Daniel Ndaka Sila, Marc Hendrickx
Pages: 105 - 113 - The effect of pectin on in vitro B-carotene bioaccessibility and lipid digestion in low fat emulsions(2015)
Authors: Tina Verrijssen, Sarah Verkempinck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 73 - 81 - FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices(2015)
Authors: Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx
Pages: 82 - 90 - Relation between in vitro lipid digestion and B-carotene bioaccessibility in B-carotene-enriched emulsions with different concentrations of L-a-phosphatidylcholine(2015)
Authors: Tina Verrijssen, Stefanie Christiaens, Stijn Palmers, Ann Van Loey, Marc Hendrickx
Pages: 60 - 66 - Influence of high-pressure homogenization on functional properties of orange pulp(2015)
Authors: Sandy Van Buggenhout, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 51 - 60 - The effect of high pressure homogenization on pectin: Importance of pectin source and pH(2015)
Authors: Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 189 - 198