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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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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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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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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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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Pressure-Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic Study von Indrawati, Van Loey, A.M., Ludikhuyze, L.R., Hendrickx, M.E.

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Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice von Weemaes, Carla A, Ooms, Veerle, Van Loey, Ann M, Hendrickx, Marc E

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Development of an Enzymic Time Temperature Integrator for Sterilization Processes Based on Bacillus licheniformis α-amylase at Reduced Water Content von Guiavarc'h, Y.P., Deli, V., Van Loey, A.M., Hendrickx, M.E.

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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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Modified Atmosphere Packaging of Cut Belgian Endives von Velde, M.D. Van de, Loey, A.M. Van, Hendrickx, M.E

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Effect of Temperature and/or Pressure on Tomato Pectinesterase Activity von Van den Broeck, Ilse, Ludikhuyze, Linda R, Van Loey, Ann M, Hendrickx, Marc E

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Modeling Conductive Heat Transfer and Process Uniformity during Batch High-Pressure Processing of Foods von Denys, Siegfried, Ludikhuyze, Linda R., Van Loey, Ann M., Hendrickx, Marc 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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Thermal and Combined Pressure−Temperature Inactivation of Orange Pectinesterase:  Influence of pH and Additives von Van den Broeck, Ilse, Ludikhuyze, Linda R, Van Loey, Ann M, Weemaes, Carla A, Hendrickx, Marc E

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Soybean Lipoxygenase Inactivation by Pressure at Subzero and Elevated Temperatures von Indrawati, Van Loey, Ann M, Ludikhuyze, Linda R, Hendrickx, Marc E

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Modeling conductive heat transfer during high-pressure thawing processes: determination of latent heat as a function of pressure von Denys, S, Loey, A.M. van, Hendrickx, M.E

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Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of β-lactoglobulin in raw milk under isothermal and dynamic temperature conditions von CLAEYS, WENDIE L., LUDIKHUYZE, LINDA R., VAN LOEY, ANN M., HENDRICKX, MARC E.

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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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