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Hendrickx Marc
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Effects of high pressure on enzymes related to food quality
M Hendrickx, L Ludikhuyze, I Van den Broeck, C Weemaes
Trends in Food Science & Technology 9 (5), 197-203, 1998
8151998
Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review
I Oey, M Lille, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 320-328, 2008
7932008
Pectins in processed fruits and vegetables: Part II—Structure–function relationships
DN Sila, S Van Buggenhout, T Duvetter, I Fraeye, A De Roeck, ...
Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 2009
4792009
Does high pressure processing influence nutritional aspects of plant based food systems?
I Oey, I Van der Plancken, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 300-308, 2008
4012008
The emulsifying and emulsion‐stabilizing properties of pectin: A review
ED Ngouémazong, S Christiaens, A Shpigelman, A Van Loey, ...
Comprehensive Reviews in Food Science and Food Safety 14 (6), 705-718, 2015
3812015
Pectin methylesterase and its proteinaceous inhibitor: a review
RP Jolie, T Duvetter, AM Van Loey, ME Hendrickx
Carbohydrate Research 345 (18), 2583-2595, 2010
3622010
Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses
K Houben, RP Jolie, I Fraeye, AM Van Loey, ME Hendrickx
Carbohydrate Research 346 (9), 1105-1111, 2011
3332011
Effects of high electric field pulses on enzymes
A Van Loey, B Verachtert, M Hendrickx
Trends in Food Science & Technology 12 (3-4), 94-102, 2001
3212001
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ...
Food chemistry 107 (4), 1436-1449, 2008
3172008
Pectins in processed fruits and vegetables: Part III—Texture engineering
S Van Buggenhout, DN Sila, T Duvetter, A Van Loey, M Hendrickx
Comprehensive reviews in food science and food safety 8 (2), 105-117, 2009
3162009
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit-and vegetable-based matrices
C Kyomugasho, S Christiaens, A Shpigelman, AM Van Loey, ...
Food Chemistry 176, 82-90, 2015
2932015
Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions
I Fraeye, T Duvetter, E Doungla, A Van Loey, M Hendrickx
Trends in Food Science & Technology 21 (5), 219-228, 2010
2882010
Kinetics of chlorophyll degradation and color loss in heated broccoli juice
CA Weemaes, V Ooms, AM Van Loey, ME Hendrickx
Journal of Agricultural and Food Chemistry 47 (6), 2404-2409, 1999
2671999
Biotechnology under high pressure: applications and implications
A Aertsen, F Meersman, MEG Hendrickx, RF Vogel, CW Michiels
Trends in biotechnology 27 (7), 434-441, 2009
2492009
Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue
A De Roeck, DN Sila, T Duvetter, A Van Loey, M Hendrickx
Food Chemistry 107 (3), 1225-1235, 2008
2402008
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
2282019
Influence of pectin properties and processing conditions on thermal pectin degradation
I Fraeye, A De Roeck, T Duvetter, I Verlent, M Hendrickx, A Van Loey
Food Chemistry 105 (2), 555-563, 2007
2282007
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
2262018
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment
I Van der Plancken, A Van Loey, MEG Hendrickx
Journal of Agricultural and Food Chemistry 53 (14), 5726-5733, 2005
2212005
Combined thermal and high pressure colour degradation of tomato puree and strawberry juice
D Rodrigo, A Van Loey, M Hendrickx
Journal of Food Engineering 79 (2), 553-560, 2007
2182007
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