Publications
Chosen filters:
Chosen filters:
Polymeric reinforcements for cellularized collagen-based vascular wall models : influence of the scaffold architecture on the mechanical and biological properties Ghent University
A previously developed cellularized collagen-based vascular wall model showed promising results in mimicking the biological properties of a native vessel but lacked appropriate mechanical properties. In this work, we aim to improve this collagen-based model by reinforcing it using a tubular polymeric (reinforcement) scaffold. The polymeric reinforcements were fabricated exploiting commercial poly (epsilon-caprolactone) (PCL), a polymer already ...
Aluminum oxide nanoparticles affect the cell wall structure and lignin composition slightly altering the soybean growth Ghent University
Aluminum oxide (Al2O3) nanoparticles (NPs) are among the nanoparticles most used industrially, but their impacts on living organisms are widely unknown. We evaluated the effects of 50-1000 mg L-1 Al2O3 NPs on the growth, metabolism of lignin and its monomeric composition in soybean plants. Al2O3 NPs did not affect the length of roots and stems. However, at the microscopic level, Al2O3 NPs altered the root surface inducing the formation of cracks ...
Effect of Enzyme Homogenization on the Physical Properties of Carrot Wall Suspensions KU Leuven
© 2015, Springer Science+Business Media New York. Plant cell wall suspensions are widely present in daily food, such as soups, dressings, and sauces. Cell walls of edible plants are made up of an intricate biopolymer network of mainly cellulose microfibrils, pectins, and hemicelluloses. The current study aims to obtain a better insight in cell wall biopolymer interactions and their relation to physical functionalities of cell wall suspensions. ...
Understanding carrageenan extraction principles to build insight in red seaweed cell wall structural organization KU Leuven
Carrageenan is a type of sulfated galactan found in the cell wall of red seaweeds called the carrageenophytes. In 2015, more than 60 thousand tonnes of dry carrageenophytes were processed globally to meet the demand of industrial carrageenan. These industries use carrageenan as a gelling or thickening agent in many of their product applications. Carrageenan gelling properties depend strongly on the carrageenan types and cations used to make the ...
Structure-property relationships in vegetable cell wall suspensions KU Leuven
Plant cell wall suspensions are widely present in daily food, such as soups, dressings and sauces. Cell walls of edible plants are made up of an intricate biopolymer network of mainly cellulose microfibrils, pectins, and hemicelluloses. Foodsnbsp;as soups, ketchup, etc are made up of cell wall components. Modern processing methods alter the chemical and physical nature of the cell wall which in turn affect the properties of the end product. ...
The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques KU Leuven
Background: Substantial amounts of cell wall material (CWM) emerge as a side stream from the fruit and vegetable processing industry. From a sustainability, human health and economic viewpoint, the development of potential routes to valorise these streams in human food products is highly relevant. While pectin is already used in many food and non-food applications, recently, research is devoted to the potential use of the residual material as ...
Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum KU Leuven
© 2018 Elsevier Ltd Cell wall related polysaccharides of the red microalga Porphyridium sp. were shown to be a promising source of new sustainable thickening agents. Isolated extracellular polysaccharides (EPS) consisted of high molecular weight polymers, showing a higher intrinsic viscosity compared to several commercially used hydrocolloids. Aqueous solutions of EPS (2% w/w) were characterized by substantial viscosities and weak gel behavior. ...
Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material KU Leuven
The current study addresses the influence of pectin depletion on the potential of high-pressure homogenization (HPH) to increase the network forming potential of the cell wall material (CWM) from tomato. Therefore, the microstructure, water binding capacity and viscoelastic properties of the alcohol-insoluble residue (AIR) and unextractable fractions (UFs) obtained after different levels and methods of pectin extraction were determined in ...