Title Promoter Affiliations Abstract "Gilles Deleuze and Theology: A New Philosophical Mediation for a Western Liberation Theology?" "Lieven Boeve" "Research Unit of Systematic Theology and the Study of Religions" "In the past, Liberation Theology was usually inspired by (neo-)Marxist thought for its vision on a just society. However, at the end of the 20th century, the Marxist legacy has lost its credibility. As a consequence, Liberation Theologies lost an encompassing perspective on economical and social justice. The research hypothesis that comes forth from this problematic situation, is that the philosophy of the French thinker Gilles Deleuze can offer a new mediation for a Western Liberation Theology with an explicitly macro-political agenda, a mediation that is strong enough to effectively resist oppressive structures in society. This hypothesis will be tested from two angles: on the one hand, we critically investigate Deleuze's philosophy as a political 'project of liberation'. On the other hand, we ask if Deleuze, from the perspective of a contemporary Western Liberation Theology, can be a fruitful mediation for a Liberation Theology that wants to have macropolitical impact. Does the core thought of each Liberation Theology - the preferential option for the poor - find a suitable philosophical basis in Deleuze's thinking? Does Deleuze's political projcet have enough strength to offer resistance to neoliberal capitalism - in the service of a Liberation Theology that uses this project to create a vision of liberation?" "Decolonizing European Theology: Processes of reception and entanglements between Irish und German-speaking theology in the horizon of power-knowledge-correlations" "Judith Gruber" "Research Unit of Systematic Theology and the Study of Religions" "This doctoral project aims to contribute to the contextualisation of European Theology on the premises that Eurocentrism in theology can only be deconstructed by bringing into focus the internal heterogeneity of European theologies themselves. The project chooses a constructivist approach on the postcolonial premise that knowledge is always a product of discursive negotiation formed by power dynamics. Based on the assumption that theological writing is a specific form of theological discourse, it analyses a corpus of journal articles for discourse strategies and narratives that construct theological knowledge. The visualisation in networks and their theological reflection aims to demonstrate entanglements, interactions and developments between players, concepts, and mechanisms in the contexts of Irish and German-speaking theologies and thereby allows for the formulation of options for a decolonial practice of doing theology within a European context." "The Soft Power of the Russian Orthodox Church: Theology as Ideology Under the Spiritual Umbrella of ‘Russkiy Mir’. A Continuum from the Soviet to Post-Soviet Religious Propaganda" "Peter De Mey" "Research Unit of Systematic Theology and the Study of Religions, Modernity & Society 1800-2000, Leuven" "The research project provides a critical study of Russian politicized Orthodox theology shaped by the Russian Orthodox Church (ROC) in relation to the ideological concept of ‘Russkiy Mir.’ The main objective of the research is to investigate to what extent the recontextualized Russian Orthodoxy, under the spiritual umbrella of the ‘Russian World,’ underpins contemporary state propaganda and to what extent this hegemonic communication language is a successive continuation of Soviet religious propaganda. In order to demonstrate the ideological constructs of the ROC’s soft power, the research is divided into four sub-objectives (i) to investigate the root causes of Russian ideologized/politicized theology from the Soviet Union till the present; (ii) to analyze the process for the recontextualization of Orthodox theological ontologies; (iii) to illustrate the ideological continuum of Russian ecclesiological totalitarianism: the principle of the Third Rome, from Joseph Stalin to Vladimir Putin, reinforcing the hegemonic politics; (iv) to explore the role of the ROC in the long-held longing of president Putin: restoration of the Soviet Union. The principal aim of this investigation is to criticize the instrumentalization of religion by the Russian state for political purposes and deconstruct its propagandistic nature through a systematic-theological framework." "Theology of Religions as a Process of Discernment: A Critical Appraisal of the Dialectical Tension between Jacques Dupuis' Theology of Religions and the Theology of Dominus Iesus." "Kristof Struys" "Research Unit of Systematic Theology and the Study of Religions" "The current theological scholarship on Jacques Dupuis' paradigm and Dominus Iesus concentrate either on a positive appraisal of their positions on the one hand, or on a critical assessment of certain aspects in them on the other hand. While acknowledging the contributions made by the existing corpus, my project seeks to go beyond the appreciators, faultfinders and one-sided approaches to both Dupuis’ paradigm and the Declaration. The critical analysis of the dialectics between the two is undertaken in view of retrieving insights and attitudes for reorienting the discourse on the mystery of God, the Church’s self-understanding and the practice of interreligious dialogue.    The dissertation begins by presenting the historical-theological background and exploring the methodological approaches adopted by Dupuis and Dominus Iesus in approaching the question of religious pluralism. In this regard, Dupuis adopts a hermeneutical interreligious approach in which the first act is a serious praxis of interreligious dialogue, from which one turns to Christian revelation for direction and, then, back to praxis. On its part, Dominus Iesus espouses a deductive, syllogistic and neo-scholastic approach – a method which enters into a tensile encounter with theologies which take experiential realities as the point of departure.The author contends that the theological themes in the Dupuis and Dominus Iesus debate can adequately be addressed through the category of theological dialectics. These themes include the dialectics between (1) God’s universal love and evangelization; (2) universality and particularity of divine revelation; (3) universality and particularity of salvation in Jesus Christ; and (4) universality of the Church’s mediation and her setting within boundaries. The above themes which oscillate between the universal and the particular, call for dialectical reasoning owing to their paradoxical nature. Essentially, theological dialectics maintains the two poles of the paradox in a creative tension. It defies thinking which proceeds with precision and exactitude in favour of pendulation between the universal and particular poles of the dialectic. Dialectical reasoning is characterized by attributes of deliberation, conversation, relation, mediation, discernment and openness. It does not deal with static formulations.In the final analysis, after critically appraising Dupuis’ paradigm and Dominus Iesus’ teaching, I make a plea for a discerning Christian theology of religions. More precisely, he argues that contrary to one-sided emphases on either an apologetic Christian identity or uncriticalopenness to other religious and cultural traditions, a discerning hermeneutic in the theology of religions admits of a certain amenability to both approaches. In other words, he makes a case for a theological via media. In his view, to draw a bold line of distinction between doctrine and discernment, faith and life, Christian identity and relevance, truth and love, theory and praxis constitutes a false dilemma. It is not a question of either or but of both and. Moreover, he concludes that adequate analysis of the dialectics between Dupuis’ paradigm of inclusive pluralism and Dominus Iesus’ inclusivist view can serve as a creative locus theologicus. This is especially in providing theological insights and resources like paradox, analogy and dialectics. These resources are important in inspiring theological modesty in speaking about God, in ecclesiological discourse and in the practice of interreligious dialogue. By mediating the polarities of the paradox, theological dialectics helps to shutter the classical fortified distinctions, for example, between so-called liberal and conservative age-old tags. In its place, it fosters a hermeneutically nuanced dialectical way of theologizing." "Rheology of earth materials: closing the gap between timescales in the laboratory and in the mantle (TimeMan)." "Nick Schryvers" "Univerty of Lille, Electron microscopy for materials research (EMAT)" "Most large-scale geological process such as plate tectonics or mantle convection involve plastic deformation of rocks. With most recent developments, constraining their rheological properties at natural strain-rates is something we can really achieve in the decade to come. Presently, these reological properties are described with empirical equations which are fitted on macroscopic, average properties, obtained in laboratory experiments performed at human timescales. Their extrapolation to Earth's conditions over several orders of magnitude is highly questionable as demonstrated by recent comparison with surface geophysical observables. Strain rates couple space and time. We cannot expand time, but we can now reduce length scales. By using the new generation of nanomechanical testing machines in transmission electron microscopes, we can have access to elementary deformation mechanisms and, more importantly, we can measure the key physical parameters which control their dynamics. At this scale, we can have access to very slow mechanisms which were previously out of reach. This approach can be complemented by numerical modelling. By using the recent developments in modelling the so-called ""rare events"", we will be able to model mechanisms in the same timescales as nanomechanical testing. By combining, nanomechanical testing and advanced numerical modelling of elementary processes we will elaborate a new generation of rheological laws, based on the physics of deformation, which will explicitly involve time (i.e. strain rate) and will require no extrapolation to be applied to natural processes. Applied to olivine, the main constituent of the upper mantle, this will provide the first robust, physics-based rheological laws for the lithospheric and asthenospheric mantle to be compared with surface observables and incorporated in geophysical convection models." "Controlling the rheology of concrete for the combined use of plasticizers/retarders and accelerators" "Within modern concrete technology combinations of admixtures are widely used. These combinations will be studied more in detail in this project. The proposed research project has the following main objectives: The determination of the physico-chemical interaction: (a) in-between the admixtures and (b) between the admisxtures and the cement and the mineral additions. The quatification and modelling of the effect of the combined use of admixtures on the rheological behaviour of concrete." "Kenosis as Liberation: The Kenotic Theology of Hans Urs von Balthasar as a Critical Foundation for African Liberation Theology" "Christoph Hübenthal, Stephan van Erp" "Research Unit of Systematic Theology and the Study of Religions" "This dissertation makes a contribution to the contemporary theological conversations that search for a theological interpretative framework for the African continent. The urgency of the quest is given greater impetus by the existing paradox of prevalent social evils in a continent where Christianity is gaining significantly greater acceptance. Criticism and admonitions regarding aspects of liberation theology, notably from the Vatican’s Congregation for the Doctrine of the Faith, must be acknowledged. Nonetheless I contend that African liberation theology remains the most relevant theology for the African continent. However, I propose that its potential fruitfulness will be greatly enhanced through incorporating elements of the kenotic theology of Hans Urs von Balthasar. In exploring the origins and development of African liberation theology, I have established that ‘liberation’ has always been a major driving force underlying adaptation, indigenisation and inculturation theologies. And with the shift of emphasis from inculturation to liberation, there has been growing recognition that while the liberation thrust of the gospel is highly relevant to the predicaments besetting African society, by and large it has had little influence in the transformation of the African social reality. While favouring African liberation theology, I argue that it must have a Christological basis and orientation. My contention is that if it is to both elicit and implement the liberative potential of the gospel message, African liberation theology must have the vicarious kenosis of Christ as its hermeneutical key. Upholding the form of Christ is fruitful in that it successfully avoids the risk of falling into anthropological triumphalism and historicization of salvation while at the same time pursuing and inaugurating the kingdom of God within the contingent history. After critically examining the kenotic thinking of Balthasar alongside Jean-Marc Ela’s theological writings, I have argued that Balthasar’s kenotic theology can offer a constructive critique to African liberation theology. Balthasar asserts that God in Christ has revealed himself as a kenotic being. Jesus evinces self-limitation and sacrifice as the life of the triune God, and has invited everyone who wants to follow him to embrace the same. From the foregoing perspective, kenotic African liberation theology does not only foster the liberative motive of the gospel in the Christian consciousness but it also, and more importantly, presents the gospel as a living force for transforming their social situation from within. In this task a theologian can only be effective if he is a constructive participant alongside the people in their actual life experiences." "A future for the hermeneutical turn in theology? A historiacal- and systematic-theological investigation of the theology of Edward Schillebeeckx (1914-2009) and its contemporary reception." "Lieven Boeve" "Research Unit of Systematic Theology and the Study of Religions, Research Unit of Pastoral and Empirical Theology, Research Unit of History of Church and Theology" "The work of Edward Schillebeeckx (1914-2009) marks the transition from a pre-modern (neo-Thomist) to a late-modern (hermeneutical) theology. The aim of this project is both historical-theological and systematic-theological: (a) it intends to carefully trace the hermeneutical turn in Schillebeeckxs work; (b) followed by an investigation into the contemporary relevance of his theology. A duality which characterises Schillebeeckxs approach will serve as a heuristic key for both aims. His work is profoundly informed by two intuitions: the creation-theological (the world is from God) and the hermeneutical (tradition is only to be retrieved appropriately when in relation to the current context). Both intuitions are held together by the notion of the negative contrast experience: experiences of suffering and injustice which reveal, ex negativo, the longing of humankind for integrity and wholeness. These contrast experiences have enabled Schillebeeckx to correlate the contemporary situation with the Christian tradition, in order to arrive at a critical-liberative theology for a late-modern context. More recently, however, this synthesis has been challenged as claiming too much continuity between tradition and context. Whereas one way to deal with this challenge has been to radicalise Schillebeeckxs creation-theological intuition, this project proposes to radicalise the hermeneutical one instead through a reconsideration of the notion of contrast experience." "A mechanistic understanding of the effects of yeast and yeast fermentation on the rheology of leavening cereal dough systems" "Paula Moldenaers" "Soft Matter, Rheology and Technology Section, Soft Matter, Rheology and Technology (SMaRT)" "Although bread-making has been practised for millennia, our fundamental scientific understanding of this process is still surprisingly limited. For the preparation of bread dough, only four ingredients are essential: wheat flour, water, salt and yeast. Wheat flour contains mostly starch and gluten proteins. During mixing, which involves substantial shear and extensional deformations, the gluten proteins tend to form a network, thereby encapsulating the individual starch granules. During the fermentation stage and oven rise, this gluten-starch matrix experiences an additional extensional deformation, as it is leavened by the expansion of carbon dioxide gas cells. A very delicate balance between material flowability on the one hand, and material stiffness on the other hand, is required to not only ensure a proper leavening of the dough but also to guarantee shape stability of the baked product afterwards. The rheological properties of dough are thus intrinsically linked to the final quality of the baked product. Hence, an in-depth understanding of how the different flour constituents determine the rheological behaviour of dough is highly desirable.To elucidate the individual contributions of gluten and starch to the overall dough behaviour, the rheological properties of dough and mixtures of different gluten-starch ratios were studied systematically in shear and extension, as both deformation types are frequently encountered in the bread-making process. The dough response in shear was studied by means of linear small-amplitude oscillatory tests and non-linear creep-recovery tests. The behaviour of dough under uniaxial extensional deformations was investigated with an extensional viscosity fixture mounted on a rotational rheometer. The starch component turned out to play a pivotal role in linear dough rheology. With increasing starch content, the linearity limit observed in oscillatory shear tests decreased as a power-law function. Starch also clearly affected the extensional viscosity at small strains. Consequently, in the linear region differences between different gluten systems may become obscured by the presence of starch. As bread-making qualities are known to be linked to the gluten network, it is imperative to probe the non-linear behaviour of dough in order to expose differences in flour quality. The quality differences between a strong and a weak flour type were revealed most clearly in the value of the strain-hardening index in uniaxial extension and the total recovery compliance in non-linear creep-recovery tests.The rheological properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. At sufficiently high water levels, a free-water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Increases in the water content were found to result in a parallel, downward shift in the dynamic moduli and the extensional viscosity at small to moderate strains, and a concomitant increase in the linear creep compliance. The impact of changes in the water content can thus be captured by a simple scaling law. Dough characterisation after different mixing times showed that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, were clearly reflected in the value of the strain-hardening index, for which a maximum was reached at a mixing time close to the optimum as determined with the mixograph. Finally, the gluten proteins turned out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.To improve the bread-making performance of wheat flours, enzymes such as glucose oxidase and transglutaminase are frequently included in the dough recipe, as these enzymes have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate the impact of these enzymes on a flour's bread-making performance, the rheological implications of adding glucose oxidase or transglutaminase to wheat flour dough were investigated with the adequate rheological toolbox developed previously. The enzymes enhanced the elastic character of dough until saturation was reached. In the bread-making process, the use of excessive amounts of enzyme turns out to be counterproductive. Whereas the dynamic moduli did not show a maximum as a function of enzyme content, the strain-hardening index clearly revealed this overcross-linking effect. Besides enzymes, the gluten network can also be reinforced by adding supplementary gluten proteins, which were indeed found to enhance the extent of strain-hardening as well.In this project, we also aimed at revealing the mechanisms responsible for the changes in the rheological properties of dough as a result of fermentation. Despite the obvious importance of the fermentation step in the bread-making process, the number of (fundamental) rheological studies dealing with fermented dough is surprisingly limited. By adding the main yeast metabolites (besides carbon dioxide) to unfermented dough at the concentrations observed in fermented dough, the associated rheological changes could be determined with our fundamental rheological techniques. Glycerol was found to have a softening effect on dough similar to water. Ethanol equally led to decreased values of the moduli, but its effect was not merely diluting: ethanol fundamentally altered the configuration of the gluten network, resulting in a decrease in the dough's extensional viscosity and extensibility. The stiffness and the extensional viscosity of the gluten network were also negatively affected by succinic acid and glutathione. Subsequently, the impact of these metabolites on the rheology of dough was also investigated in situ by examining the rheological behaviour of the dough matrix after fermentation had been completed. Compared to unfermented control dough, the fermented dough matrix exhibited reduced extensibility and a lower maximum extensional viscosity. The storage modulus was also negatively affected, but only at low frequencies. The observed changes could partially be accounted for by the yeast metabolites, yet it was clear that the rheological behaviour of the fermented dough matrix did not merely resemble a superposition of the rheological changes associated with the main yeast metabolites. The differences could perhaps be attributed to other rheologically active components released by yeast during fermentation, or might reflect the time-dependent accumulation of metabolites in an already expanding gluten network during fermentation.Characterisation of the rheological properties of fermenting dough, including the carbon dioxide gas bubbles, is essential to understand the real dough behaviour during processing and to develop a firm understanding of the kinetics of dough fermentation. However, the rheological study of fermenting dough poses great challenges as the dough samples are extremely fragile and their properties change considerably over time. In order to track the time evolution of the dynamic moduli and the density of fermenting dough, a parallel-plate rheometer add-on with adjustable gap was developed. Overfilling effects were taken into account by establishing a calibration curve with unfermented dough. Over the course of two hours, both dynamic moduli exhibited a sharp decline, eventually reaching a steady-state value. As yeast produces several other metabolites besides carbon dioxide gas that are able to alter the viscoelasticity of the gluten-starch matrix, the decrease in the dynamic moduli with increasing fermentation time did not match exactly the time evolution of the dough density. Frequency sweep snap-shots at specific points in time were obtained in multiwave mode and indicated that already early on in the fermentation process, substantial changes occur in the rheological response of dough. The available level of salt (NaCl) and sugar (sucrose) had a clear impact on the rheological behaviour of (unfermented) dough and the fermentation kinetics. To study the latter, the results of the linear oscillatory tests were combined with gas production data obtained with a rheofermentometer. The presence of salt resulted in a stronger gluten network and a slower (and therefore better controllable) fermentation process. Following the addition of sucrose, the dough became softer as the free aqueous phase expanded in volume. The total amount of gas produced increased, even though initially a dip in the gas production rate could be observed as the yeast required time to adjust to the osmotic stresses induced by the high sucrose concentration.The combined operation of fundamental and empirical rheological techniques clearly constitutes a valuable means to study the rheological behaviour of wheat flour dough and to assess the impact of yeast fermentation thereon. The developed rheological methodology can be used further to obtain a deeper understanding of the role of the minor flour components (e.g. arabinoxylan, albumins and globulins, etc. ) in determining the rheological properties of dough and hence the final product quality. In addition, the procedures outlined in this dissertation allow to quickly screen a multitude of yeast strains (each strain having its own metabolic profile) in order to identify those yeast strains that have the potential to improve the stiffness and extensibility of the gluten-starch matrix via their excreted metabolites. This dissertation is thus part of the ongoing effort to further improve the bread-making process, as also in the 21st century bread is still considered to be the staff of life." "The rheology and accessibility of nutrients in relation to structural characteristics of plant based food systems." "Marc Hendrickx" "Centre for Food and Microbial Technology" "Plant-tissue-based food suspensions, like soups, sauces and purées, consisting of a particle fraction and a continuous serum phase, are the final result of structure-enabling (e.g. blending, mixing, high-pressure homogenisation) and preservation unit operations (e.g. heating, high-pressure treatments) used during production. The structural organisation of these suspensions, governing their functional properties, is largely determined by the production process. In other words, there is a possibilityto tailor the functional properties of plant-tissue-based food suspensions based on structure management by the use of controlled processing. Therefore the understanding and quantification of these process-structure-function relations has become a key research area and forms the basis for future improved and novel food process and product design. In the present study, specific attention was given to the rheology and the nutritional quality of plant-tissue-based suspensions and the relations between structural characteristics and these functional properties were investigated. First, the relation between structureand rheology of plant-tissue-based food suspensions was investigated. As the rheology of plant-tissue-based food suspensions is known to be influenced by the properties of both the particle and the serum phase,the effect of both phases on the resulting rheology was investigated separately. To start, the effect of particle characteristics on the rheology of carrot-derived and tomato-derived suspensions was investigated systematically. The reconstitution principle was used to obtain samples with particles with well-characterised structural properties, distinguishing this study from most rheological studies available in literature. A range of relatively monodisperse suspensions, containing either cell fragments, single cells (in the case of tomato) or cell clusters (in the caseof carrot) with varying average particle size and pulp content (from 25to 65 wt.%) were prepared. The influence of the serum properties on the rheological characteristics of the suspensions was excluded by reconstituting the particles in water rather than serum. All the investigated suspensions were non-Newtonian liquids exhibiting a yield stress. Theundisrupted network structure of all suspensions could be classified as a weak gel with a rather low critical strain. Increase in yield stress and storage modulus with particle concentration was modelled using a power law model. The ratio of static yield stress to dynamic yield stress turned out to be larger for particles with a more irregular, less intact surface, showing the enhanced tendency of the latter particles to build up structure in rest conditions. Particle concentration, size and morphology (i.e. surface/shape/type) turned out to be key structural properties controlling the rheological parameters of plant-tissue-based foodsuspensions.Subsequently, the role of the serum phase in the rheology of plant-tissue based suspensions was investigated. To start, the influence of process-induced pectin changes on the kinematic viscosityof the serum phases of carrot- and tomato-derived suspensions was studied. Changes in pectin structure were monitored by determination of the degree of methoxylation, analysis of the molar mass distribution and immuno-dot blotting using anti-pectin antibodies. Characterisation of serum pectins revealed that a strong thermal treatment caused pectin thermosolubilisation and depolymerisation, especially in carrot sera, and high-pressure homogenisation provoked predominantly mechanical pectin solubilisation in carrot sera and molar mass changes in tomato sera. It was observed that the kinematic viscosity of carrot sera was mainly affected by the amount of solubilised pectin, whereas in tomato sera, changes in the kinematic viscosity could largely be explained in terms of differences in polysaccharide chain length. The degree of methoxylation of pectin, which has a broader distribution in tomato sera than in carrot sera, seemed to have a less pronounced role in determining the kinematic viscosity.In general, it could be concluded that serum viscosity is mainly determined by the amount and the molar mass of the solubilised pectin. Furthermore, the effect of the presence of a serum phase on the rheological properties of plant-tissue-based suspensions was investigated by comparing the rheology of reconstituted purées in water with those containing serum. For carrot as well as for tomato, replacing the serum phaseby water led to a substantial decrease in network strength, especially in quiescent conditions. However, the influence of the serum viscosity on the rheology of plant-tissue-based suspensions was rather limited. In general, it could be concluded that the rheology of plant-tissue-based food suspensions is largely determined by the particle properties of the dispersed phase.To complete the investigation of the relation between the structural characteristics and the rheology of plant-tissue-based food suspensions, the effect of calcium ion (Ca2+) addition on the rheological properties of carrot-derived suspensions was studied. By separating the particle phase from the serum, and characterizing the rheology of both phases as a function of pectin degree of methoxylation, Ca2+ addition and pH, it was concluded that the particle phase rather than the serum phase was affected by Ca2+ addition. In carrot-derived suspensions containing intrinsic low-methoxylated pectin, Ca2+ additioncaused a decrease in both network stiffness and strength, in particularat pH values above the pKa of galacturonic acid. Therefore, it was suggested that Ca2+ was screening the negatively charged pectin at the surface of the particles whereby the rheological characteristics of these suspensions, such as the yield stress and storage modulus, are reducedand the flow is facilitated. Ca2+ cross-link formation, if present at all, only had a limited effect on the rheological properties of carrot-derived suspensions. In a second part of this work, the relation between the structural characteristics and the carotenoid bioaccessibility of plant-tissue-based food suspensions was investigated. In particular, the effect of particle size on the relative all-E-β-carotene and all-E-lycopene bioaccessibility incarrot- and tomato-derived suspensions was studied. Adding olive oil (2%) during digestion, especially as an oil-in-water emulsion, resulted ina substantial increase in carotenoid uptake in the micellar phase. Carotenoid bioaccessibility decreased with average particle size. Only particles smaller than an individual cell resulted in high carotenoid bioaccessibility values, pointing out the importance of the cell wall as main physical barrier for carotenoid release for the food matrix and subsequent micellarisation. These observations were valid for both carrot- and tomato-derived particles. Based on the relation obtained between particle size and carotenoid bioaccessibility, the relative all-E-β-carotene and all-E-lycopene bioaccessibility in respectively carrot- and tomato-derived suspensions, were predicted. The calculated results indicated that carotenoid bioaccessibility in complex plant-tissue-based food suspensions is not only determined by the intactness of the cell wall, but is also affected by interactionsbetween the structural compounds of the complex food matrix."