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
31 - 40 of 46
- Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions(2014)
Authors: Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 251 - 263 - Isolation and structural characterisation of papaya peel pectin(2014)
Authors: Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 215 - 221 - Kinetic data for biochemical and microbiological processes during thermal processing(2014)
Authors: Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Sandy Van Buggenhout, Liesbeth Vervoort, Marc Hendrickx
Pages: 677 - 708 - The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of carotenoid-enriched emulsions(2014)
Authors: Tina Verrijssen, Lieselot Balduyck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pages: 71 - 78 - The effects of process-induced pectin changes on the viscosity of carrot and tomato sera(2013)
Authors: Katlijn Moelants, Stijn Palmers, Ruth Cardinaels, Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 2870 - 2883 - An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)(2013)
Authors: Sandy Van Buggenhout, Stefanie Christiaens, Ken Houben, Marc Hendrickx
Pages: 341 - 351 - In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot puree(2012)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Katlijn Moelants, Charlotte David, Johan Hofkens, Ann Van Loey, Marc Hendrickx
Pages: 146 - 155 - Process-structure-function relations of pectin in plant-based foods: the use of anti-homogalacturonan antibodies in an integrated methodological approach.(2012)
Authors: Stefanie Christiaens, Marc Hendrickx, Sandy Van Buggenhout
Number of pages: 143 - Influence of processing on the pectin structure-function relationship in broccoli puree(2012)
Authors: Stefanie Christiaens, Victor Baiye Mfortaw Mbong, Sandy Van Buggenhout, Charlotte David, Johan Hofkens, Ann Van Loey, Marc Hendrickx
Pages: 57 - 65 - Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods(2012)
Authors: Stefanie Christiaens, Ans De Roeck, Ilse Fraeye, Ken Houben, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 103 - 118