Straipsniai su viešo pasiekiamumo įpareigojimais - Tom BernaertsSužinokite daugiau
Niekur nepasiekiama: 4
Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient
S Atencio, T Bernaerts, D Liu, K Reineke, M Hendrickx, A Van Loey
Innovative Food Science & Emerging Technologies 69, 102669, 2021
Įpareigojimai: European Commission
The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques
J Van Audenhove, T Bernaerts, NI Putri, AM Van Loey, ME Hendrickx
Food Hydrocolloids 142, 108814, 2023
Įpareigojimai: Research Foundation (Flanders)
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in …
D Chen, T Bernaerts, S Debon, CO Oduah, L Zhu, J Wallecan, ...
Food Research International 163, 112216, 2023
Įpareigojimai: Research Foundation (Flanders)
Microalgae as structuring ingredients in food
TMM Bernaerts, AM Van Loey
Cultured Microalgae for the Food Industry, 265-286, 2021
Įpareigojimai: Research Foundation (Flanders)
Kur nors pasiekiama: 24
The potential of microalgae and their biopolymers as structuring ingredients in food: A review
TMM Bernaerts, L Gheysen, I Foubert, ME Hendrickx, AM Van Loey
Biotechnology advances 37 (8), 107419, 2019
Įpareigojimai: Research Foundation (Flanders)
Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides
TMM Bernaerts, L Gheysen, C Kyomugasho, ZJ Kermani, S Vandionant, ...
Algal Research 32, 150-161, 2018
Įpareigojimai: Research Foundation (Flanders)
Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
TMM Bernaerts, H Verstreken, C Dejonghe, L Gheysen, I Foubert, ...
Journal of Functional Foods 65, 103770, 2020
Įpareigojimai: Research Foundation (Flanders)
Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum
TMM Bernaerts, C Kyomugasho, N Van Looveren, L Gheysen, I Foubert, ...
Carbohydrate polymers 195, 542-550, 2018
Įpareigojimai: Research Foundation (Flanders)
Evaluating microalgal cell disruption upon ultra high pressure homogenization
TMM Bernaerts, L Gheysen, I Foubert, ME Hendrickx, AM Van Loey
Algal Research 42, 101616, 2019
Įpareigojimai: Research Foundation (Flanders)
Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing
TMM Bernaerts, A Panozzo, V Doumen, I Foubert, L Gheysen, K Goiris, ...
Algal Research 25, 452-463, 2017
Įpareigojimai: Research Foundation (Flanders)
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
Įpareigojimai: Research Foundation (Flanders)
Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae
L Gheysen, T Bernaerts, C Bruneel, K Goiris, J Van Durme, A Van Loey, ...
Food Chemistry 268, 441-450, 2018
Įpareigojimai: Research Foundation (Flanders)
Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree
L Gheysen, R Demets, J Devaere, T Bernaerts, P Goos, A Van Loey, ...
Algal Research 40, 101502, 2019
Įpareigojimai: Research Foundation (Flanders)
The structure and composition of extracted pectin and residual cell wall material from processing tomato: The role of a stepwise approach versus high-pressure homogenization …
J Van Audenhove, T Bernaerts, V De Smet, S Delbaere, AM Van Loey, ...
Foods 10 (5), 1064, 2021
Įpareigojimai: Research Foundation (Flanders)
Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees
L Gheysen, N Lagae, J Devaere, K Goiris, P Goos, T Bernaerts, ...
Food Chemistry 279, 389-400, 2019
Įpareigojimai: Research Foundation (Flanders)
Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice
S Atencio, SHE Verkempinck, T Bernaerts, K Reineke, M Hendrickx, ...
Food Chemistry 380, 132191, 2022
Įpareigojimai: Research Foundation (Flanders), European Commission
Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients
TMM Bernaerts, A Panozzo, KAF Verhaegen, L Gheysen, I Foubert, ...
Food & function 9 (4), 2433-2446, 2018
Įpareigojimai: Research Foundation (Flanders)
Measuring primary lipid oxidation in food products enriched with colored microalgae
L Gheysen, C Dejonghe, T Bernaerts, A Van Loey, L De Cooman, ...
Food Analytical Methods 12, 2150-2160, 2019
Įpareigojimai: Research Foundation (Flanders)
Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems
LEC Noordraven, T Bernaerts, L Mommens, ME Hendrickx, AM Van Loey
Lwt 146, 111409, 2021
Įpareigojimai: European Commission
The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin …
J Van Audenhove, T Bernaerts, NI Putri, L Van Rooy, AM Van Loey, ...
Food Research International 155, 111033, 2022
Įpareigojimai: Research Foundation (Flanders)
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