Hendrickx Marc
Katholieke Universiteit Leuven
H-index: 102
Europe-Belgium
Top articles of Hendrickx Marc
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their … | Food Research International | Nguyen TH An Patricia Namutebi Ann Van Loey Marc E Hendrickx | 2024/4/1 |
The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure | Food Hydrocolloids | Elien De Laet Tom Bernaerts Koen Dewettinck Marc E Hendrickx Ann M Van Loey | 2024/2/7 |
Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussel sprouts during static in vitro digestion | Food Chemistry | Flore Vancoillie Sarah HE Verkempinck Lili Sluys Sarah De Mazière Christof Van Poucke | 2024/2/5 |
From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils | Food & Function | Dorine Duijsens Sarah HE Verkempinck Emma Somers Marc EG Hendrickx Tara Grauwet | 2024 |
Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel | Food Hydrocolloids | Novita I Putri Jelle Van Audenhove Clare Kyomugasho Ann Van Loey Marc Hendrickx | 2024/5/1 |
Impact of refrigerated storage on (bio) chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek | Food Research International | Flore Vancoillie Sarah HE Verkempinck Lili Sluys Sarah De Maziere Sophie M Delbaere | 2024/1/1 |
The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure … | Food Hydrocolloids | J Van Audenhove NI Putri I Caveye AM Van Loey ME Hendrickx | 2024/5/1 |
The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques | Jelle Van Audenhove Tom Bernaerts Novita I Putri Ann M Van Loey Marc E Hendrickx | 2023/5/3 | |
Controlling (bio) chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek | Innovative Food Science & Emerging Technologies | Flore Vancoillie Sarah HE Verkempinck Sophie M Delbaere Christof Van Poucke Marc E Hendrickx | 2023/8/1 |
(Bio) chemical stability and Physical Collapse in Pulses and Pulse-based products: A Case study on Red Kidney Beans | Shruti Aravindakshan | 2023/10/4 | |
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in … | Food Research International | Dongyan Chen Tom Bernaerts Stephane Debon Cyrus Okoth Oduah Li Zhu | 2023/1/1 |
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and … | Food Research International | Li Zhu Dongyan Chen Marc Hendrickx Clare Kyomugasho | 2023/12/1 |
Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes | Food Hydrocolloids | Jessica Maria Guevara-Zambrano SHE Verkempinck Brian Muriithi Dorine Duijsens ME Hendrickx | 2023/4/1 |
HPLC-CAD method to quantify lipolysis products from plant-based oils rich in unsaturated fatty acids | Journal of Food Composition and Analysis | Jessica Maria Guevara-Zambrano Daphne Michels SHE Verkempinck MR Infantes-Garcia ME Hendrickx | 2023/8/1 |
Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks | Pulsed electric fields technology for the food industry: Fundamentals and applications | E Vorobiev NI Lebovka | 2022 |
Transmission line matrix (TLM)-models for predicting freezing and thawing times of foods | M Hendrickx K van Genechten P Tobback | 2023 | |
Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities | Journal of Food Science and Technology | Jihan Santanina Santiago-Alumbro Ann Van Loey Marc Hendrickx | 2023/12 |
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained … | Food Chemistry | Dongyan Chen Anran Ding Li Zhu Tara Grauwet Ann Van Loey | 2023/3/15 |
The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera)(products), as a witness to (bio) chemical … | Food Research International | Sophie M Delbaere Tom Bernaerts Mirte Vangrunderbeek Flore Vancoillie Marc E Hendrickx | 2023/7/1 |
The optimization of the heat treatment of conduction heated foods [canned meat] | M Hendrickx K van Genechten P Tobback | 2023 |
Co-Authors
