J. Santiago

In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées

T. Grauwet, M. Hendrickx, A. Loey, 2018, Food Hydrocolloids.

The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure

M. Hendrickx, A. Loey, J. Santiago, 2017 .

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.

T. Grauwet, L. Vervoort, M. Hendrickx, 2015, Food chemistry.

Deliberate processing of carrot purées entails tailored serum pectin structures

A. Loey, M. Hendrickx, J. Santiago, 2016 .

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions

M. Hendrickx, A. Loey, K. Dewettinck, 2017 .

Colour and carotenoid changes of pasteurised orange juice during storage.

T. Grauwet, L. Vervoort, M. Hendrickx, 2015, Food chemistry.

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.

K. Verstrepen, Jan Steensels, M. Hendrickx, 2017, Journal of agricultural and food chemistry.

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

M. Hendrickx, A. V. Van Loey, L. Salvia-Trujillo, 2018, Food Hydrocolloids.