Biotechnology under high pressure: applications and implications von Aertsen, Abram, Meersman, Filip, Hendrickx, Marc E.G, Vogel, Rudi F, Michiels, Chris W

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Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties von Guevara-Zambrano, J.M., Verkempinck, S.H.E., Hernandez-Ruiz, L., Infantes-Garcia, M.R., Hendrickx, M.E., Van Loey, A.M., Grauwet, T.

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Gene Expression Profiling of Multiple Sclerosis Pathology Identifies Early Patterns of Demyelination Surrounding Chronic Active Lesions von Hendrickx, Debbie A E, van Scheppingen, Jackelien, van der Poel, Marlijn, Bossers, Koen, Schuurman, Karianne G, van Eden, Corbert G, Hol, Elly M, Hamann, Jörg, Huitinga, Inge

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Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.) von Yi, Jianyong, Njoroge, Daniel M., Sila, Daniel N., Kinyanjui, Peter K., Christiaens, Stefanie, Bi, Jinfeng, Hendrickx, Marc E.

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Ecology and Diversity of Marine Decapod Crustaceans von Briones-Fourzan, Patricia, Hendrickx, Michel E

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Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment von Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E. G

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Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris) von Njoroge, Daniel M., Kinyanjui, Peter K., Makokha, Anselimo O., Christiaens, Stefanie, Shpigelman, Avi, Sila, Daniel N., Hendrickx, Marc E.

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Latitudinal and seasonal variation in the copepods (Multicrustacea: Copepoda) of the Gulf of California based on the CORTES cruises (1985) von Velázquez-Ornelas, Karl Edward, Hendrickx, Michel E.

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Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size von Salvia-Trujillo, L., Verkempinck, S.H.E., Sun, L., Van Loey, A.M., Grauwet, T., Hendrickx, M.E.

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FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices von Kyomugasho, Clare, Christiaens, Stefanie, Shpigelman, Avi, Van Loey, Ann M., Hendrickx, Marc E.

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The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans von Aravindakshan, Shruti, Nguyen, Thi Hoai An, Kyomugasho, Clare, Buvé, Carolien, Dewettinck, Koen, Van Loey, Ann, Hendrickx, Marc E.

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The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facili... von Van Audenhove, Jelle, Bernaerts, Tom, De Smet, Victor, Delbaere, Sophie, Van Loey, Ann M., Hendrickx, Marc E.

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Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study von Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

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Pectin based food-ink formulations for 3-D printing of customizable porous food simulants von Vancauwenberghe, Valérie, Katalagarianakis, Louise, Wang, Zi, Meerts, Mathieu, Hertog, Maarten, Verboven, Pieter, Moldenaers, Paula, Hendrickx, Marc E., Lammertyn, Jeroen, Nicolaï, Bart

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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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Foaming properties of egg white proteins affected by heat or high pressure treatment von Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

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Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics von Verkempinck, S.H.E., Salvia-Trujillo, L., Moens, L.G., Charleer, L., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

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Improvement of psoriasis during glucagon-like peptide-1 analogue therapy in type 2 diabetes is associated with decreasing dermal gamma delta T-cell number: a prospective case-serie... von Buysschaert, M, Baeck, M, Preumont, V, Marot, L, Hendrickx, E, Van Belle, A, Dumoutier, L

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Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types von Pälchen, Katharina, Van den Wouwer, Ben, Duijsens, Dorine, Hendrickx, Marc E, Van Loey, Ann, Grauwet, Tara

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Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions von Verkempinck, S.H.E., Salvia-Trujillo, L., Denis, S., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

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