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
21 - 30 of 46
- Influence of high-pressure homogenization on functional properties of orange pulp(2015)
Authors: Sandy Van Buggenhout, Joël Wallecan, Stefanie Christiaens, Stephane Debon, Christina Desmet, Ann Van Loey, Marc Hendrickx, Jacques Mazoyer
Pages: 51 - 60 - Pectin characterisation in vegetable waste streams: a starting point for waste valorisation in the food industry(2015)
Authors: Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 275 - 282 - Relationship between Texture Analysis and Texture Attributes during Postharvest Softening of ‘Jonagold’ and ‘Kanzi’ Apples(2015)
Authors: Sunny George Gwanpua, Pieter Verboven, Stefanie Christiaens, Marc Hendrickx, Bart Nicolai
Pages: 279 - 284 - 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, Karen Smeets, Stefanie Christiaens, Stijn Palmers, Ann Van Loey, Marc Hendrickx
Pages: 60 - 66 - Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties(2015)
Authors: Daniel Njoroge, Stefanie Christiaens, Daniel Ndaka Sila, Marc Hendrickx
Pages: 39 - 47 - 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 - Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris)(2014)
Authors: Daniel Njoroge, Stefanie Christiaens, Avi Shpigelman, Daniel Ndaka Sila, Marc Hendrickx
Pages: 314 - 322 - Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples(2014)
Authors: Sunny George Gwanpua, Sandy Van Buggenhout, Stefanie Christiaens, Avi Shpigelman, Victor Vicent, Zahra Jamsazzadeh Kermani, Bart Nicolai, Marc Hendrickx
Pages: 283 - 291 - The effect of endogenous pectinases on the consistency of tomato–carrot purée mixes(2014)
Authors: Ken Houben, Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 2570 - 2580