- Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides(2018)
Authors: Tom Bernaerts, Lore Gheysen, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Pages: 150 - 161
- Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions(2018)
Authors: Jihan Santanina Santiago, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, Ann Van Loey, Marc Hendrickx
Pages: 482 - 493
- Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification(2017)
Authors: Miete Celus, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pages: 101 - 109
- The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure(2017)
Authors: Jihan Santanina Santiago, Zahra Jamsazzadeh Kermani, Ann Van Loey, Marc Hendrickx
Pages: 35 - 44
- Process-structure-function relations of pectin in food(2016)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Ann Van Loey, Marc Hendrickx
Pages: 1021 - 1042
- Process-structure-function relations of pectin in food(2016)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Eugenie Doungla Ngouemazong, Ann Van Loey, Marc Hendrickx
Pages: 1021 - 1042
- The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation(2016)
Authors: Zahra Jamsazzadeh Kermani, Avi Shpigelman, Tom Bernaerts, Ann Van Loey, Marc Hendrickx
Pages: 438 - 449
- The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances(2015)
Authors: Zahra Jamsazzadeh Kermani, Avi Shpigelman, Tom Bernaerts, Ann Van Loey, Marc Hendrickx
Pages: 193 - 202
- The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances(2015)
Authors: Zahra Jamsazzadeh Kermani, Avi Shpigelman, Tom Bernaerts, Ann Van Loey, Marc Hendrickx
Pages: 193 - 202
- Study of mango endogenous pectinases as a tool to engineer mango purée consistency(2015)
Authors: Zahra Jamsazzadeh Kermani, Avi Shpigelman, Ken Houben, Ann Van Loey, Marc Hendrickx
Pages: 272 - 282