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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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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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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Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree von Verkempinck, S.H.E., Salvia-Trujillo, L., Moens, L.G., Carrillo, C., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

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Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study von Ly-Nguyen, B, Loey, A.M. Van, Smout, C, ErenÖzcan, S, Fachin, D, Verlent, I, Vu Truong, S, Duvetter, T, Hendrickx, M.E

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Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions von Verkempinck, S.H.E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

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Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): a kinetic inactivation study von Indrawati (Catholic University of Leuven, Heverlee, Belgium.), Loey, A.M. van, Ludikhuyze, L.R, Hendrickx, M.E

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Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase von De Schepper, C.F., Michiels, P., Buvé, C., Van Loey, A.M., Courtin, C.M.

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Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources von Neckebroeck, B., Verkempinck, S.H.E., Van Audenhove, J., Bernaerts, T., de Wilde d'Estmael, H., Hendrickx, M.E., Van Loey, A.M.

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Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions von Salvia-Trujillo, L., Verkempinck, S.H.E., Zhang, X., Van Loey, A.M., Grauwet, T., Hendrickx, M.E.

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A kinetic study on the thermal inactivation of barley malt ?-amylase and ?-amylase during the mashing process von De Schepper, C.F, Courtin, C.M, Van Loey, A.M, Buve, C

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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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L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men von Verlinde, P.H.C.J, Oey, I, Hendrickx, M.E, Loey, A.M. van, Temme, E.H.M

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Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system von Valdramidis, V.P., Geeraerd, A.H., Poschet, F., Ly-Nguyen, B., Van Opstal, I., Van Loey, A.M., Michiels, C.W., Hendrickx, M.E., Van Impe, J.F.

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Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes von Guevara-Zambrano, J.M., Verkempinck, S.H.E., Muriithi, B., Duijsens, D., Hendrickx, M.E., Loey, A.M. Van, Grauwet, T.

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Strategic choices for in vitro food digestion methodologies enabling food digestion design von Duijsens, D., Pälchen, K., Guevara-Zambrano, J.M., Verkempinck, S.H.E., Infantes-Garcia, M.R., Hendrickx, M.E., Van Loey, A.M., Grauwet, T.

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The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques von Van Audenhove, J., Bernaerts, T., Putri, N.I., Van Loey, A.M., Hendrickx, M.E.

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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 homogenis... von Van Audenhove, J., Putri, N.I., Caveye, I., Van Loey, A.M., Hendrickx, M.E.

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Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains von Neckebroeck, B., Verkempinck, S.H.E., Vaes, G., Wouters, K., Magnée, J., Hendrickx, M.E., Van Loey, A.M.

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Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential von Neckebroeck, B., Verkempinck, S.H.E., Bernaerts, T., Verheyen, D., Hendrickx, M.E., Van Loey, A.M.

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