Publicaties
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Carrot beta-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil KU Leuven
The effect of thermal processing (85-130 °C) on the stability and isomerization of β-carotene in both an olive oil/carrot emulsion and an olive oil phase enriched with carrot β-carotene was studied. During processing, degradation of total β-carotene took place. Initially, total β-carotene concentration decreased quickly, after which a plateau value was reached, which was dependent on the applied temperature. In the oil/carrot emulsion, the total ...
Reaction mechanisms and kinetics of the isomerization processes of naphthalene peroxy radicals Universiteit Hasselt
The isomerization processes of naphthalene peroxy radicals [C10H8–OH].–O2 into bicyclic peroxy or oxy hydroperoxide radicals via ring closure and intramolecular hydrogen transfers have been studied computationally using density functional theory, along with various exchange–correlation functionals and an extremely large basis set. The calculated energy profiles have been supplemented with calculations of kinetic rate constants under atmospheric ...
Electron transfer-initiated epoxidation and isomerization chain reactions of beta-caryophyllene KU Leuven
Olefin isomerization reactions catalyzed by ruthenium hydrides bearing Schiff base ligands Universiteit Gent Universiteit Antwerpen
O,N-bidentate ruthenium azo complexes as catalysts for olefin isomerization reactions Universiteit Gent
Insight into the solvation and isomerization of 3-halo-1-azaallylic anions from ab initio metadynamics calculations and NMR experiments Universiteit Gent
No abstract
Impact of amino acids on the isomerization of the aluminum tridecamer Al13 KU Leuven
The stability of the Keggin polycation epsilon-Al13 is monitored by 27Al NMR and ferron colorimetric assay upon heating aluminum aqueous solutions containing different amino acids with overall positive, negative or no charge at pH 4.2. A focus on the effect of the amino acids on the isomerization process from epsilon- to delta-Al13 is made, compared and discussed as a function of the type of organic additive. Amino acids such as glycine and ...
Thermal Isomerization Mechanism in Dronpa and Its Mutants KU Leuven
The photoswitching speed of the reversibly switchable fluorescent proteins (RSFPs) from the family of green fluorescent proteins (GFPs) changes upon mutation which is of direct importance for various high-resolution techniques. Dronpa is one of the most used RSFPs. Its point mutants rsFastLime (Dronpa V157G) and rsKame (Dronpa V157L) exhibit a striking difference in their photoswitching speed. Here the QM/MM on-the-fly string method is used in ...
Modeling lycopene degradation and isomerization in the presence of lipids KU Leuven
The kinetics of thermally induced degradation and isomerization of lycopene in olive oil, fish oil, and an olive oil/tomato emulsion were studied in detail. Special attention was paid to the isomerization reactions using a multi-response modeling approach. The type of oil had a significant impact on lycopene degradation kinetics, being faster in fish oil compared with olive oil. The estimated kinetic parameters to describe lycopene degradation ...