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Marc E G Hendrickx

Showing results (1-10 of 8) with videos related to

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Journal of Agricultural and Food Chemistry|July 7, 2005
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatmentIesel Van der Plancken, Ann Van Loey, Marc E G Hendrickx
Critical Reviews in Food Science and Nutrition|January 12, 2019
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processingSofie Rousseau, Clare Kyomugasho, Miete Celus, et al.
Trends in Biotechnology|June 6, 2009
Biotechnology under high pressure: applications and implicationsAbram Aertsen, Filip Meersman, Marc E G Hendrickx, et al.
Food & Function|December 15, 2023
From static to semi-dynamic <i>in vitro</i> digestion conditions relevant for the older population: starch and protein digestion of cooked lentilsDorine Duijsens, Sarah H E Verkempinck, Emma Somers, et al.
Journal of Agricultural and Food Chemistry|September 18, 2004
Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatmentIesel Van der Plancken, Maxime Delattre, Indrawati Indrawati, et al.
Food & Function|August 9, 2024
Targeted hydrothermally induced cell biopolymer changes explain the <i>in vitro</i> digestion of starch and proteins in common bean (<i>Phaseolus vulgaris</i>) cotyledonsErick O Okelo, Irene Wainaina, Dorine Duijsens, 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.
Journal of Food Science|November 10, 2009
Mechanical and thermal pretreatments of crushed tomatoes: effects on consistency and in vitro accessibility of lycopeneEvelina A Tibäck, Cecilia A Svelander, Ines J P Colle, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|July 7, 2005
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatmentIesel Van der Plancken, Ann Van Loey, Marc E G Hendrickx
Critical Reviews in Food Science and Nutrition|January 12, 2019
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processingSofie Rousseau, Clare Kyomugasho, Miete Celus, et al.
Trends in Biotechnology|June 6, 2009
Biotechnology under high pressure: applications and implicationsAbram Aertsen, Filip Meersman, Marc E G Hendrickx, et al.
Food & Function|December 15, 2023
From static to semi-dynamic <i>in vitro</i> digestion conditions relevant for the older population: starch and protein digestion of cooked lentilsDorine Duijsens, Sarah H E Verkempinck, Emma Somers, et al.
Journal of Agricultural and Food Chemistry|September 18, 2004
Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatmentIesel Van der Plancken, Maxime Delattre, Indrawati Indrawati, et al.
Food & Function|August 9, 2024
Targeted hydrothermally induced cell biopolymer changes explain the <i>in vitro</i> digestion of starch and proteins in common bean (<i>Phaseolus vulgaris</i>) cotyledonsErick O Okelo, Irene Wainaina, Dorine Duijsens, 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.
Journal of Food Science|November 10, 2009
Mechanical and thermal pretreatments of crushed tomatoes: effects on consistency and in vitro accessibility of lycopeneEvelina A Tibäck, Cecilia A Svelander, Ines J P Colle, et al.
Pageof 1