The potential of microalgae and their biopolymers as structuring ingredients in food: A review von Bernaerts, Tom M.M., Gheysen, Lore, Foubert, Imogen, Hendrickx, Marc E., Van Loey, Ann M.

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Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum von Bernaerts, Tom M.M., Kyomugasho, Clare, Van Looveren, Noor, Gheysen, Lore, Foubert, Imogen, Hendrickx, Marc E., Van Loey, Ann M.

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Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients von Bernaerts, Tom M M, Panozzo, Agnese, Verhaegen, Katrien A F, Gheysen, Lore, Foubert, Imogen, Moldenaers, Paula, Hendrickx, Marc E, Van Loey, Ann M

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Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA von Bernaerts, Tom M.M., Verstreken, Heleen, Dejonghe, Céline, Gheysen, Lore, Foubert, Imogen, Grauwet, Tara, Van Loey, Ann M.

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Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides von Bernaerts, Tom M.M., Gheysen, Lore, Kyomugasho, Clare, Jamsazzadeh Kermani, Zahra, Vandionant, Stéphanie, Foubert, Imogen, Hendrickx, Marc E., Van Loey, Ann M.

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Evaluating microalgal cell disruption upon ultra high pressure homogenization von Bernaerts, Tom M.M., Gheysen, Lore, Foubert, Imogen, Hendrickx, Marc E., Van Loey, Ann M.

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Attitude of a group of Belgian stakeholders towards proposed agricultural countermeasures after a radioactive contamination: synthesis of the discussions within the Belgian EC-FARM... von Vandecasteele, C M, Hardeman, F, Pauwels, O, Bernaerts, M, Carlé, B, Sombré, L

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Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing von Bernaerts, Tom M.M., Panozzo, Agnese, Doumen, Veerle, Foubert, Imogen, Gheysen, Lore, Goiris, Koen, Moldenaers, Paula, Hendrickx, Marc E., Van Loey, Ann M.

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The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances von Jamsazzadeh Kermani, Zahra, Shpigelman, Avi, Bernaerts, Tom M.M., Van Loey, Ann M., Hendrickx, Marc E.

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The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation von Jamsazzadeh Kermani, Zahra, Shpigelman, Avi, Bernaerts, Tom M.M., Van Loey, Ann M., Hendrickx, Marc E.

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Impact of different sequences of mechanical and thermal processing on the rheological properties of and as functional food ingredients von Bernaerts, Tom M. M, Panozzo, Agnese, Verhaegen, Katrien A. F, Gheysen, Lore, Foubert, Imogen, Moldenaers, Paula, Hendrickx, Marc E, Van Loey, Ann M

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Attitude of a group of Belgian stakeholders towards proposed agricultural countermeasures after a radioactive contamination: synthesis of the discussions within the Belgian EC-FARM... von Vandecasteele, C.M., Hardeman, F., Pauwels, O., Bernaerts, M., Carlé, B., Sombré, L.

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Attitude of a group of Belgian stakeholders towards proposed agricultural countermeasures after a radioactive contamination : synthesis of the discussions within the belgian EC-FAR... von VANDECASTEELE, C. M, HARDEMAN, F, PAUWELS, O, BERNAERTS, M, CARLE, B, SOMBRE, L

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An improved method for the preparation of 3-ketoglycosides von Bernaerts, M. J., de Ley, J.

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2,5-diketogluconate formation by Chromobacterium von Bernaerts, M, De Ley, J

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A Biochemical Test for Crown Gall Bacteria von BERNAERTS, M. J., DE LEY, J.

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The preparation of some new disaccharides and d-allose from 3-ketoglycosides von Bernaerts, M.J., Furnelle, J., De Ley, J.

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3-Ketoglycosides, new intermediates in the bacterial catabolism of disaccharides von Bernaerts, M.J., De Ley, J.

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Mechanism of the 3-ketolactose test for Agrobacterium von Bernaerts, M., Ley, J.

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Microbiological Decomposition of Malto- and Lacto-bionate von BERNAERTS, M., LEY, J. DE

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