- Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics(2019)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Volume: 278
Auteurs: Laura Salvia Trujillo, Sarah Verkempinck, Som Kanta Rijal, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 396 - 405
- Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions(2019)
Tijdschrift: Food Hydrocolloids
ISSN: 0268-005X
Volume: 87
Auteurs: L Salvia-Trujillo, Sarah Verkempinck, X Zhang, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 119 - 128
Aantal pagina's: 10
- Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions(2018)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Volume: 262
Auteurs: Sarah Verkempinck, L Salvia-Trujillo, S Denis, Ann Van Loey, Marc Hendrickx, Tara Grauwet
Pagina's: 150 - 161
Aantal pagina's: 12
- Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions(2018)
Tijdschrift: Food Hydrocolloids
ISSN: 0268-005X
Volume: 85
Auteurs: Sarah Verkempinck, Clare Kyomugasho, Laura Salvia Trujillo, Sofie Denis, Marjan Bourgeois, Ann Van Loey, Marc Hendrickx, Tara Grauwet
Pagina's: 144 - 157
- Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics(2018)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Volume: 246
Auteurs: Sarah Verkempinck, Laura Salvia Trujillo, Lucie Moens, Lynn Charleer, Ann Van Loey, Marc Hendrickx, Tara Grauwet
Pagina's: 179 - 191
- Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree(2018)
Tijdschrift: Journal of Functional Foods
ISSN: 1756-4646
Volume: 41
Auteurs: Sarah Verkempinck, Laura Salvia Trujillo, Lucie Moens, Celia Carrillo, Ann Van Loey, Marc Hendrickx, Tara Grauwet
Pagina's: 135 - 147
- Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: influence of emulsion droplet size(2017)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Issue: 15
Volume: 229
Auteurs: Laura Salvia Trujillo, Sarah Verkempinck, Li Sun, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 653 - 662
- In vitro β-carotene bioaccessibility and lipid digestion in emulsions: Influence of pectin type and degree of methyl-esterification(2016)
Tijdschrift: Journal of Food Science
ISSN: 0022-1147
Issue: 10
Volume: 81
Auteurs: Tina Verrijssen, Stefanie Christiaens, Sarah Verkempinck, Jeroen Boeve, Tara Grauwet, Laura Salvia Trujillo, Marc Hendrickx
Pagina's: C2327 - C2336
Aantal pagina's: 10
- The effect of pectin on in vitro B-carotene bioaccessibility and lipid digestion in low fat emulsions(2015)
Tijdschrift: Food Hydrocolloids
ISSN: 0268-005X
Volume: 49
Auteurs: Tina Verrijssen, Sarah Verkempinck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 73 - 81
- The effect of pectin on in vitro B-carotene bioaccessibility and lipid digestion in low fat emulsions(2015)
Tijdschrift: Food Hydrocolloids
ISSN: 0268-005X
Volume: 49
Auteurs: Tina Verrijssen, Sarah Verkempinck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 73 - 81
