- Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells(2018)
Auteurs: Andrea Pallares Pallares, Clare Kyomugasho, Claire Chigwedere, Marc Hendrickx, Tara Grauwet
Pagina's: 6544 - 6554
- Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities(2018)
Auteurs: Miete Celus, Clare Kyomugasho, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 1576 - 1594
- Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction(2018)
Auteurs: Miete Celus, Salvatore Lombardo, Clare Kyomugasho, Wim Thielemans, Marc Hendrickx
Pagina's: 460 - 468
- Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum(2018)
Auteurs: Tom Bernaerts, Clare Kyomugasho, Noor Van Looveren, Lore Gheysen, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Pagina's: 542 - 550
- Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions(2018)
Auteurs: Sarah Verkempinck, Clare Kyomugasho, Ann Van Loey, Marc Hendrickx, Tara Grauwet
Pagina's: 144 - 157
- Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness(2018)
Auteurs: Miete Celus, Clare Kyomugasho, Jelle Van Audenhove, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 319 - 330
- Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides(2018)
Auteurs: Tom Bernaerts, Lore Gheysen, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Pagina's: 150 - 161
- Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking(2018)
Auteurs: Claire Chigwedere, Clare Kyomugasho, Andrea Pallares Pallares, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 522 - 531
- Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions(2018)
Auteurs: Jihan Santanina Santiago, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, Ann Van Loey, Marc Hendrickx
Pagina's: 482 - 493
- Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis(2018)
Auteurs: Andrea Pallares Pallares, Sofie Rousseau, Claire Chigwedere, Clare Kyomugasho, Marc Hendrickx, Tara Grauwet
Pagina's: 105 - 115