Researcher
Tom Bernaerts
- Disciplines: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
- Department of Microbial and Molecular Systems (M²S) (Department)
Member
From1 Oct 2020 → Today - Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2020 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2014 → 31 Jul 2020
Projects
1 - 3 of 3
- An integrated study towards understanding the functionalization, texturizing potential and storage stability of cell wall materialFrom1 Oct 2020 → 30 Sep 2023Funding: FWO junior postdoctoral fellowship
- Towards understanding the extractability and functionality of fruit and vegetable derived cell wall polysaccharides using non-conventional extraction techniquesFrom1 Oct 2019 → 30 Sep 2020Funding: BOF - postdoctoral mandates
- Exploring the endogenous potential of microalgae in fruit and vegetable processingFrom1 Oct 2014 → 19 Oct 2019Funding: FWO Strategic Basic Research Grant
Publications
11 - 20 of 32
- Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential(2021)
Authors: Sarah Verkempinck, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
- Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems(2021)
Authors: Laura Noordraven, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
- The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction(2021)
Authors: Jelle Van Audenhove, Tom Bernaerts, Sophie Delbaere, Ann Van Loey, Marc Hendrickx
- Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient(2021)
Authors: Sharm Atencio, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
- Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources(2021)
Authors: Bram Neckebroeck, Sarah Verkempinck, Jelle Van Audenhove, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
- Microalgae as structuring ingredients in food(2021)
Authors: Tom Bernaerts, Ann Van Loey
Pages: 265 - 286 - Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA(2020)
Authors: Tom Bernaerts, Lore Gheysen, Imogen Foubert, Tara Grauwet, Ann Van Loey
- Oxidative stability of vegetable purees enriched with n-3-LC-PUFA microalgal biomass: impact of type of vegetable(2020)
Authors: Lore Gheysen, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 751 - 759 - The potential of microalgae and their biopolymers as structuring ingredients in food: A review(2019)
Authors: Tom Bernaerts, Lore Gheysen, Imogen Foubert, Marc Hendrickx, Ann Van Loey
- Measuring Primary Lipid Oxidation in Food Products Enriched with Colored Microalgae(2019)
Authors: Lore Gheysen, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 1 - 11