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Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food SuspensionsKatlijn R N Moelants, Ruth Cardinaels, Sandy Van Buggenhout, et al.Journal of Agricultural and Food Chemistry|November 20, 2012
Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensionsKatlijn R N Moelants, Lien Lemmens, Marijke Vandebroeck, et al.Journal of Agricultural and Food Chemistry|June 3, 2010
Beta-carotene isomerization kinetics during thermal treatments of carrot pureeLien Lemmens, Kristel De Vleeschouwer, Katlijn R N Moelants, et al.Critical Reviews in Food Science and Nutrition|January 29, 2015
Process-Structure-Function Relations of Pectin in FoodStefanie Christiaens, Sandy Van Buggenhout, Ken Houben, et al.Pageof 1