605 results on '"Hendrickx, Marc E."'
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2. How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?
3. Impact of frozen storage and pretreatment conditions on health-related compound stability kinetics in leeks and Brussels sprouts
4. The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure
5. Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior
6. Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
7. Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks
8. Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek
9. The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage
10. Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight
11. Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages
12. Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
13. Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion
14. Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)
15. Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability
16. Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material
17. The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability
18. The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material
19. Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential
20. The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development
21. Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems
22. Potential of 1H NMR fingerprinting and a model system approach to study non-enzymatic browning in shelf-stable orange juice during storage
23. Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams
24. Targeted hydrothermally induced cell biopolymer changes explain the in vitro digestion of starch and proteins in common bean (Phaseolus vulgaris) cotyledons.
25. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables.
26. Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions
27. Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior
28. Evaluating microalgal cell disruption upon ultra high pressure homogenization
29. Instability of common beans during storage causes hardening: The role of glass transition phenomena
30. Zinc bioaccessibility is affected by the presence of calcium ions and degree of methylesterification in pectin-based model systems
31. Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)
32. Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
33. Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness
34. Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction
35. Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum
36. Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity
37. In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées
38. Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides
39. Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness
40. Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking
41. Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
42. Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification
43. The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure
44. Pectin based food-ink formulations for 3-D printing of customizable porous food simulants
45. Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing
46. Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
47. From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils.
48. Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
49. Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect
50. The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation
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