Thomas Duvetter

发表

Assessing the impact of food processing on the pectin structure-function relation using micro-analytical tools

Ann Van Loey, Stefanie Christiaens, Evelien Vandevenne, 2010 .

High pressure assisted structure engineering of plant based foods

Chantal Smout, Ann Van Loey, Sandy Van Buggenhout, 2006 .

High Pressure Assisted Structure Engineering of Foods

Chantal Smout, S. Van Buggenhout, Thomas Duvetter, 2006 .

Mild‐Heat and High‐Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Chantal Smout, Thomas Duvetter, I. Verlent, 2003 .

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Ann Van Loey, Thomas Duvetter, Marc Hendrickx, 2010 .

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Chantal Smout, Ann Van Loey, Thomas Duvetter, 2008 .

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

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

Influence of pectin properties and processing conditions on thermal pectin degradation

Ann Van Loey, Thomas Duvetter, Marc Hendrickx, 2007 .