T. A. Verrijssen

发表

Recombinant kiwi pectin methylesterase inhibitor: Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing

A. Loey, Kunlun Huang, Yunbo Luo, 2015 .

In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.

T. Grauwet, M. Hendrickx, A. V. Van Loey, 2016, Journal of food science.

Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine

M. Hendrickx, A. Loey, K. Smeets, 2015 .

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

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

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 .

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

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

Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of B-carotene

T. A. Verrijssen, 2014 .

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

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