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Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions
Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions
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Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

Verkempinck, S.H.E. ; Salvia-Trujillo, L. ; Denis, S. ; Van Loey, A.M. ; Hendrickx, M.E. ; Grauwet, T.

Food chemistry, 2018-10, Vol.262, p.150-161 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size
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Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Salvia-Trujillo, L. ; Verkempinck, S.H.E. ; Sun, L. ; Van Loey, A.M. ; Grauwet, T. ; Hendrickx, M.E.

Food chemistry, 2017-08, Vol.229, p.653-662 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
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Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

Verkempinck, S.H.E. ; Salvia-Trujillo, L. ; Moens, L.G. ; Charleer, L. ; Van Loey, A.M. ; Hendrickx, M.E. ; Grauwet, T.

Food chemistry, 2018-04, Vol.246, p.179-191 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study
Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study
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Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Ly-Nguyen, B ; Loey, A.M. Van ; Smout, C ; ErenÖzcan, S ; Fachin, D ; Verlent, I ; Vu Truong, S ; Duvetter, T ; Hendrickx, M.E

Journal of food science, 2003-05, Vol.68 (4), p.1377-1383 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree
Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree
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Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree

Verkempinck, S.H.E. ; Salvia-Trujillo, L. ; Moens, L.G. ; Carrillo, C. ; Van Loey, A.M. ; Hendrickx, M.E. ; Grauwet, T.

Journal of functional foods, 2018-02, Vol.41, p.135-147 [Periódico revisado por pares]

Elsevier Ltd

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6
Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): a kinetic inactivation study
Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): a kinetic inactivation study
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Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): a kinetic inactivation study

Indrawati (Catholic University of Leuven, Heverlee, Belgium.) ; Loey, A.M. van ; Ludikhuyze, L.R ; Hendrickx, M.E

Biotechnology progress, 1999-03, Vol.15 (2), p.273-277 [Periódico revisado por pares]

USA: American Chemical Society

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7
Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system
Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system
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Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system

Valdramidis, V.P. ; Geeraerd, A.H. ; Poschet, F. ; Ly-Nguyen, B. ; Van Opstal, I. ; Van Loey, A.M. ; Michiels, C.W. ; Hendrickx, M.E. ; Van Impe, J.F.

Journal of food engineering, 2007-02, Vol.78 (3), p.1010-1021 [Periódico revisado por pares]

Elsevier Ltd

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8
L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men
L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men
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L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men

Verlinde, P.H.C.J ; Oey, I ; Hendrickx, M.E ; Loey, A.M. van ; Temme, E.H.M

European journal of clinical nutrition, 2008-10, Vol.62 (10), p.1224-1230 [Periódico revisado por pares]

England: Nature Publishing Group

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9
Assessing the optimal experiment setup for first order kinetic studies by Monte Carlo analysis
Assessing the optimal experiment setup for first order kinetic studies by Monte Carlo analysis
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Assessing the optimal experiment setup for first order kinetic studies by Monte Carlo analysis

Poschet, F. ; Geeraerd, A.H. ; Van Loey, A.M. ; Hendrickx, M.E. ; Van Impe, J.F.

Food control, 2005-12, Vol.16 (10), p.873-882 [Periódico revisado por pares]

Elsevier Ltd

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10
A kinetic study on the thermal inactivation of barley malt ?-amylase and ?-amylase during the mashing process
A kinetic study on the thermal inactivation of barley malt ?-amylase and ?-amylase during the mashing process
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A kinetic study on the thermal inactivation of barley malt ?-amylase and ?-amylase during the mashing process

De Schepper, C.F ; Courtin, C.M ; Van Loey, A.M ; Buve, C

FOOD RESEARCH INTERNATIONAL, 2022-07, Vol.157 [Periódico revisado por pares]

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