Stefanie Christiaens

发表

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 .

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

M. Hendrickx, A. Loey, K. Dewettinck, 2016 .

An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)

M. Hendrickx, K. Dewettinck, S. Van Buggenhout, 2013, European Food Research and 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 .

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach.

M. Hendrickx, A. V. Van Loey, S. Van Buggenhout, 2012, Food chemistry.

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 .

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

M. Hendrickx, A. Loey, A. Shpigelman, 2015 .

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices.

M. Hendrickx, A. V. Van Loey, A. Shpigelman, 2015, Food chemistry.

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples.

B. Nicolai, B. Verlinden, M. Hendrickx, 2014, Food chemistry.

Electrostatic pectin-pectin interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

M. Hendrickx, A. Loey, Stefanie Christiaens, 2015 .

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

M. Hendrickx, A. Shpigelman, P. Kinyanjui, 2015 .

Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris).

M. Hendrickx, A. Shpigelman, P. Kinyanjui, 2014, Food research international.

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

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

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 .

Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

M. Hendrickx, P. Kinyanjui, D. Sila, 2016 .

Deliberate processing of carrot purées entails tailored serum pectin structures

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

Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

M. Hendrickx, A. Loey, A. Shpigelman, 2014 .

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 .

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 .

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

M. Hendrickx, A. Loey, A. Shpigelman, 2015 .

Pectin conversions under high pressure: Implications for the

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

Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

M. Hendrickx, Jinfeng Bi, P. Kinyanjui, 2016, Food chemistry.

Isolation and structural characterisation of papaya peel pectin

M. Hendrickx, A. Loey, B. Koubala, 2014 .

Process–Structure–Function Relations of Pectin in Food

M. Hendrickx, A. V. Van Loey, Katlijn Moelants, 2016, Critical reviews in food science and nutrition.

Pectin characterisation in vegetable waste streams: a starting point for waste valorisation in the food industry

A. Loey, M. Hendrickx, B. Droogenbroeck, 2015 .

Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach

Ruben P. Jolie, M. Hendrickx, A. Gils, 2011, Planta.

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

M. Hendrickx, P. Kinyanjui, D. Njoroge, 2014, Food science & nutrition.

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

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

Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensions.

M. Hendrickx, A. V. Van Loey, Stefanie Christiaens, 2015, Food chemistry.

Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems

T. Grauwet, M. Hendrickx, A. Loey, 2017 .

Process-structure-function relations of pectin in plant-based foods : the use of anti-homogalacturonan antibodies in an integrated methodological approach

Stefanie Christiaens, 2012 .

Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris)

M. Hendrickx, P. Kinyanjui, D. Sila, 2017 .

Relationship between Texture Analysis and Texture Attributes during Postharvest Softening of ‘Jonagold’ and ‘Kanzi’ Apples

P. Verboven, B. Nicolai, B. Verlinden, 2015 .