- The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review(2015)
Auteurs: Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx
Pagina's: 705 - 718
- The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review(2015)
Auteurs: Eugenie ED Ngouémazong, Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx
Pagina's: 705 - 718
- Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions(2015)
Auteurs: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 164 - 175
- Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions(2015)
Auteurs: Clare Kyomugasho, Katleen Willemsen, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 164 - 175
- Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect(2015)
Auteurs: Daniel Njoroge, Stefanie Christiaens, Avi Shpigelman, Daniel Ndaka Sila, Marc Hendrickx
Pagina's: 105 - 113
- The effect of pectin on in vitro B-carotene bioaccessibility and lipid digestion in low fat emulsions(2015)
Auteurs: Tina Verrijssen, Sarah Verkempinck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 73 - 81
- FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices(2015)
Auteurs: Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, Ann Van Loey, Marc Hendrickx
Pagina's: 82 - 90
- Relation between in vitro lipid digestion and B-carotene bioaccessibility in B-carotene-enriched emulsions with different concentrations of L-a-phosphatidylcholine(2015)
Auteurs: Tina Verrijssen, Stefanie Christiaens, Stijn Palmers, Ann Van Loey, Marc Hendrickx
Pagina's: 60 - 66
- Influence of high-pressure homogenization on functional properties of orange pulp(2015)
Auteurs: Sandy Van Buggenhout, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 51 - 60
- The effect of high pressure homogenization on pectin: Importance of pectin source and pH(2015)
Auteurs: Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 189 - 198