- Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction(2017)
Auteurs: Katleen Willemsen, Agnese Panozzo, Katlijn Moelants, Ruth Cardinaels, Paula Moldenaers, Marc Hendrickx
Pagina's: 358 - 371
- The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink(2016)
Auteurs: Avi Shpigelman, Sandy Van Buggenhout, Katlijn Moelants, Marc Hendrickx, Ann Van Loey
Pagina's: 703 - 712
- Process-structure-function relations of pectin in food(2016)
Auteurs: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Ann Van Loey, Marc Hendrickx
Pagina's: 1021 - 1042
- Process-structure-function relations of pectin in food(2016)
Auteurs: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Eugenie Doungla Ngouemazong, Ann Van Loey, Marc Hendrickx
Pagina's: 1021 - 1042
- A review on the relationships between processing, food structure, and rheological properties of plant-tissue-based food suspensions(2014)
Auteurs: Katlijn Moelants, Ruth Cardinaels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pagina's: 241 - 260
- Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions(2014)
Auteurs: Katlijn Moelants, Ruth Cardinaels, Eva Daels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pagina's: 382 - 391
- Rheology of concentrated tomato-derived suspensions: Effects of particle characteristics(2014)
Auteurs: Katlijn Moelants, Ruth Cardinaels, Tina Verrijssen, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pagina's: 248 - 264
- The effects of process-induced pectin changes on the viscosity of carrot and tomato sera(2013)
Auteurs: Katlijn Moelants, Stijn Palmers, Ruth Cardinaels, Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pagina's: 2870 - 2883
- Effect of structural characteristics on the rheology and nutritional quality of plant-tissue-based food suspensions. A study on carrot- and tomato-derived products(2013)
Auteurs: Katlijn Moelants, Marc Hendrickx, Paula Moldenaers
- Understanding the rheology of concentrated carrot- and tomato-derived purée(2013)
Auteurs: Katlijn Moelants, Ruth Cardinaels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pagina's: 1 - 7