- Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems(2017)
Auteurs: Clare Kyomugasho, Shannon Gwala, Stefanie Christiaens, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 299 - 310
- 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
- Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties(2016)
Auteurs: Clare Kyomugasho, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 172 - 182
- Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)(2016)
Auteurs: Daniel Njoroge, Daniel Ndaka Sila, Stefanie Christiaens, Marc Hendrickx
Pagina's: 481 - 490
- In vitro β-carotene bioaccessibility and lipid digestion in emulsions: Influence of pectin type and degree of methyl-esterification(2016)
Auteurs: Tina Verrijssen, Stefanie Christiaens, Sarah Verkempinck, Jeroen Boeve, Tara Grauwet, Laura Salvia Trujillo, Marc Hendrickx
Pagina's: C2327 - C2336
- Deliberate processing of carrot purées entails tailored serum pectin structures(2016)
Auteurs: Jihan Santanina Santiago, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 515 - 523
- Microscopic evidence for Ca2+ mediated pectin-pectin interactions in carrot-based suspensions(2015)
Auteurs: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 126 - 136
- Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect(2015)
Auteurs: Daniel Njoroge, Claire Chigwedere, Stefanie Christiaens, Daniel Ndaka Sila, Marc Hendrickx
Pagina's: 39 - 49
- Microscopic evidence for Ca2+ mediated pectin-pectin interactions in carrot-based suspensions(2015)
Auteurs: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 126 - 136