| Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size L Salvia-Trujillo, SHE Verkempinck, L Sun, AM Van Loey, T Grauwet, ... Food Chemistry 229, 653-662, 2017 | 216 | 2017 |
| Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions SHE Verkempinck, C Kyomugasho, L Salvia-Trujillo, S Denis, ... Food Hydrocolloids 85, 144-157, 2018 | 173 | 2018 |
| Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics SHE Verkempinck, L Salvia-Trujillo, LG Moens, L Charleer, AM Van Loey, ... Food chemistry 246, 179-191, 2018 | 121 | 2018 |
| Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree SHE Verkempinck, L Salvia-Trujillo, LG Moens, C Carrillo, AM Van Loey, ... Journal of Functional Foods 41, 135-147, 2018 | 110 | 2018 |
| Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition MR Infantes-Garcia, SHE Verkempinck, PG Gonzalez-Fuentes, ... Food Hydrocolloids 110, 106163, 2021 | 73 | 2021 |
| Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions L Salvia-Trujillo, SHE Verkempinck, X Zhang, AM Van Loey, T Grauwet, ... Food Hydrocolloids 87, 119-128, 2019 | 72 | 2019 |
| The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions TAJ Verrijssen, SHE Verkempinck, S Christiaens, AM Van Loey, ... Food Hydrocolloids 49, 73-81, 2015 | 63 | 2015 |
| Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources B Neckebroeck, SHE Verkempinck, J Van Audenhove, T Bernaerts, ... Food Research International 141, 110087, 2021 | 60 | 2021 |
| Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions SHE Verkempinck, L Salvia-Trujillo, S Denis, AM Van Loey, ME Hendrickx, ... Food chemistry 262, 150-161, 2018 | 60 | 2018 |
| Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics L Salvia-Trujillo, S Verkempinck, SK Rijal, A Van Loey, T Grauwet, ... Food chemistry 278, 396-405, 2019 | 57 | 2019 |
| Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains B Neckebroeck, SHE Verkempinck, G Vaes, K Wouters, J Magnée, ... Food Hydrocolloids 102, 105594, 2020 | 55 | 2020 |
| Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior MR Infantes-Garcia, SHE Verkempinck, JM Guevara-Zambrano, ... Food chemistry 326, 126895, 2020 | 47 | 2020 |
| Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability JN Humerez-Flores, SHE Verkempinck, AM Van Loey, P Moldenaers, ... Food Hydrocolloids 132, 107841, 2022 | 46 | 2022 |
| In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification TAJ Verrijssen, S Christiaens, SHE Verkempinck, J Boeve, T Grauwet, ... Journal of Food Science 81 (10), C2327-C2336, 2016 | 41 | 2016 |
| INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies MML Grundy, E Abrahamse, A Almgren, M Alminger, A Andres, ... Journal of Functional Foods 82, 104497, 2021 | 38 | 2021 |
| In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics MR Infantes-Garcia, SHE Verkempinck, T Del Castillo-Santaella, ... Food Hydrocolloids 128, 107576, 2022 | 36 | 2022 |
| Processing as a tool to manage digestive barriers in plant-based foods: Recent advances S Verkempinck, AP Pallares, M Hendrickx, T Grauwet Current Opinion in Food Science 35, 1-9, 2020 | 34 | 2020 |
| Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions S Le Feunteun, S Verkempinck, J Floury, A Janssen, A Kondjoyan, ... Trends in Food Science & Technology 116, 870-883, 2021 | 32 | 2021 |
| Strategic choices for in vitro food digestion methodologies enabling food digestion design D Duijsens, K Pälchen, JM Guevara-Zambrano, SHE Verkempinck, ... Trends in Food Science & Technology 126, 61-72, 2022 | 29 | 2022 |
| Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties JM Guevara-Zambrano, SHE Verkempinck, L Hernandez-Ruiz, ... Food Chemistry 382, 132306, 2022 | 28 | 2022 |