S. Buggenhout

发表

Understanding the rheology of concentrated carrot- and tomato-derived purée

A. Loey, Krn Moelants, R. Cardinaels, 2013 .

Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

M. Hendrickx, A. Loey, R. Cardinaels, 2014 .

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

A. Loey, M. Hendrickx, S. Buggenhout, 2010 .

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots.

M. Hendrickx, A. Loey, S. Buggenhout, 2009 .

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

M. Hendrickx, A. Loey, S. Buggenhout, 2012 .

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

Ruben P. Jolie, M. Hendrickx, A. Loey, 2009 .

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

M. Hendrickx, A. Loey, S. Buggenhout, 2014 .

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

A. Loey, M. Hendrickx, S. Buggenhout, 2006 .

Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

B. Verlinden, M. Hendrickx, S. Buggenhout, 2007 .

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

M. Hendrickx, A. Loey, S. Buggenhout, 2011, Food and Bioprocess Technology.

Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products

M. Hendrickx, A. Loey, A. Gils, 2012 .

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

M. Hendrickx, A. Loey, J. Hofkens, 2012 .

Influence of processing on the pectin structure–function relationship in broccoli purée

M. Hendrickx, A. Loey, J. Hofkens, 2012 .

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

M. Hendrickx, A. Loey, S. Buggenhout, 2011 .

Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part II - Analyses with anti-pectin antibodies

Ruben P. Jolie, M. Hendrickx, A. Loey, 2011 .

Kinetic data for biochemical and microbiological processes during thermal processing

T. Grauwet, L. Vervoort, M. Hendrickx, 2005 .

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

M. Hendrickx, A. Loey, S. Buggenhout, 2013 .

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

M. Hendrickx, A. Loey, S. Buggenhout, 2013 .

Carotenoid bioaccessibility as affected by food structure: relevant case studies on carrots and tomatoes

M. Hendrickx, A. Loey, S. Buggenhout, 2013 .

Effect of pilot-scale aseptic processing on tomato soup quality parameters.

A. Loey, M. Hendrickx, S. Buggenhout, 2011, Journal of food science.

High pressure homogenization followed by thermal processing of tomato pulp: influence on microstructure and lycopene in vitro bioaccessibility.

M. Hendrickx, A. Loey, S. Buggenhout, 2010 .

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

M. Hendrickx, A. Loey, S. Buggenhout, 2012 .

Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss

A. Loey, S. Buggenhout, M. Hendrickx, 2006 .

Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

A. Loey, L. Otero, M. Hendrickx, 2014 .

Unraveling the process-structure-function relation of pectin in plant-based foods using anti-pectin antibodies: a case study on tomato suspensions

M. Hendrickx, A. Loey, S. Buggenhout, 2012 .

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

Ruben P. Jolie, M. Hendrickx, A. Loey, 2013, Food and Bioprocess Technology.

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

M. Hendrickx, A. Loey, S. Buggenhout, 2011 .

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

M. Hendrickx, A. Loey, S. Buggenhout, 2009 .

The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

M. Hendrickx, A. Loey, S. Buggenhout, 2014 .

Pectin conversions under high pressure: Implications for the

Ruben P. Jolie, A. Roeck, M. Hendrickx, 2012 .

Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products

M. Hendrickx, A. Loey, A. Gils, 2011 .

Influence of pectin structure on texture of pectin-calcium gels.

Ann Van Loey, Evelien Vandevenne, Sandy Van Buggenhout, 2010 .

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

A. Roeck, M. Hendrickx, A. Loey, 2009 .

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

M. Hendrickx, A. Loey, S. Buggenhout, 2010 .

Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions

A. Loey, S. Buggenhout, M. Hendrickx, 2006 .

Influence of high-pressure homogenization on functional properties of orange pulp

M. Hendrickx, A. Loey, S. Buggenhout, 2015 .

Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots

M. Hendrickx, A. Loey, S. Buggenhout, 2006 .

Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions

T. Grauwet, M. Hendrickx, A. Loey, 2008 .

Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries

T. Grauwet, M. Hendrickx, A. Loey, 2008 .

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

M. Hendrickx, A. Loey, S. Buggenhout, 2009 .

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

A. Loey, M. Hendrickx, S. Buggenhout, 2016, European Food Research and Technology.

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

Ann Van Loey, Sandy Van Buggenhout, Marc Hendrickx, 2014 .

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Ruben P. Jolie, M. Hendrickx, A. Loey, 2013, Food and Bioprocess Technology.

Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

T. Grauwet, M. Hendrickx, A. Loey, 2007 .

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

M. Hendrickx, S. Buggenhout, I. Messagie, 2006 .

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

A. Roeck, M. Hendrickx, A. Loey, 2011 .

Structural design of natural plant-based foods to promote nutritional quality

Keith W. Waldron, Lilia Ahrné, Sandy Van Buggenhout, 2012 .

Changes in β-Carotene During Processing of Carrots

M. Hendrickx, A. Loey, S. Buggenhout, 2015 .

The effect of soluble fibers in emulsions on the carotenoid bio-accessibility

A. Loey, R. Cardinaels, S. Buggenhout, 2013 .

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Ruben P. Jolie, M. Hendrickx, A. Loey, 2011, Food and Bioprocess Technology.

SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance

Marc Hendrickx, Pedro D. Sanz, Dietrich Knorr, 2007 .