- Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions(2014)
Auteurs: Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 251 - 263
- Isolation and structural characterisation of papaya peel pectin(2014)
Auteurs: Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 215 - 221
- Kinetic data for biochemical and microbiological processes during thermal processing(2014)
Auteurs: Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Sandy Van Buggenhout, Liesbeth Vervoort, Marc Hendrickx
Pagina's: 677 - 708
- The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of carotenoid-enriched emulsions(2014)
Auteurs: Tina Verrijssen, Lieselot Balduyck, Stefanie Christiaens, Ann Van Loey, Marc Hendrickx
Pagina's: 71 - 78
- 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
- An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)(2013)
Auteurs: Sandy Van Buggenhout, Stefanie Christiaens, Ken Houben, Marc Hendrickx
Pagina's: 341 - 351
- In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot puree(2012)
Auteurs: Stefanie Christiaens, Sandy Van Buggenhout, Katlijn Moelants, Charlotte David, Johan Hofkens, Ann Van Loey, Marc Hendrickx
Pagina's: 146 - 155
- Process-structure-function relations of pectin in plant-based foods: the use of anti-homogalacturonan antibodies in an integrated methodological approach.(2012)
Auteurs: Stefanie Christiaens, Marc Hendrickx, Sandy Van Buggenhout
Aantal pagina's: 143
- Influence of processing on the pectin structure-function relationship in broccoli puree(2012)
Auteurs: Stefanie Christiaens, Victor Baiye Mfortaw Mbong, Sandy Van Buggenhout, Charlotte David, Johan Hofkens, Ann Van Loey, Marc Hendrickx
Pagina's: 57 - 65
- Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods(2012)
Auteurs: Stefanie Christiaens, Ans De Roeck, Ilse Fraeye, Ken Houben, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 103 - 118