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Marc Hendrickx

Showing results (21-30 of 112) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|October 5, 2025
Facing the Texture Challenge of Pulses From a Cell Wall Point of View: Science, Strategies, and PerspectivesDongyan Chen, Kai Hu, Xiumin Chen, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Heat-induced changes in thiol availability of beta-lactoglobulinNicoleta Sava, Iesel Van der Plancken, Wendie Claeys, et al.
Journal of Agricultural and Food Chemistry|March 17, 2005
Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectinNetsanet Shiferaw Terefe, Mulugeta Admasu Delele, Ann Van Loey, et al.
Biotechnology Progress|October 2, 2004
Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate: effects of carbohydrate additives, low temperature, and freezingNetsanet Shiferaw Terefe, Joshua Mbaabu Arimi, Ann Van Loey, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sortingShannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, et al.
The Biochemical Journal|July 30, 2005
The in situ observation of the temperature and pressure stability of recombinant Aspergillus aculeatus pectin methylesterase with Fourier transform IR spectroscopy reveals an unusual pressure stability of beta-helicesCarolien Dirix, Thomas Duvetter, Ann Van Loey, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integritySofie Rousseau, Andrea Pallares Pallares, Flore Vancoillie, et al.
Trends in Biotechnology|February 4, 2014
From fingerprinting to kinetics in evaluating food quality changesTara Grauwet, Liesbeth Vervoort, Ines Colle, et al.
Journal of Agricultural and Food Chemistry|December 23, 2004
Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acidIndrawati Indrawati, Philippe Verlinde, Frederik Ottoy, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Thermal inactivation of strawberry (Fragaria ananassa) polyphenoloxidase--a kinetic studyIstvan Dalmadi, Gabriela Rapeanu, Ann Van Loey, et al.
Pageof 12

Showing results (21-30 of 112) with videos related to

Sort By:
Pageof 12
Comprehensive Reviews in Food Science and Food Safety|October 5, 2025
Facing the Texture Challenge of Pulses From a Cell Wall Point of View: Science, Strategies, and PerspectivesDongyan Chen, Kai Hu, Xiumin Chen, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Heat-induced changes in thiol availability of beta-lactoglobulinNicoleta Sava, Iesel Van der Plancken, Wendie Claeys, et al.
Journal of Agricultural and Food Chemistry|March 17, 2005
Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectinNetsanet Shiferaw Terefe, Mulugeta Admasu Delele, Ann Van Loey, et al.
Biotechnology Progress|October 2, 2004
Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate: effects of carbohydrate additives, low temperature, and freezingNetsanet Shiferaw Terefe, Joshua Mbaabu Arimi, Ann Van Loey, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sortingShannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, et al.
The Biochemical Journal|July 30, 2005
The in situ observation of the temperature and pressure stability of recombinant Aspergillus aculeatus pectin methylesterase with Fourier transform IR spectroscopy reveals an unusual pressure stability of beta-helicesCarolien Dirix, Thomas Duvetter, Ann Van Loey, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integritySofie Rousseau, Andrea Pallares Pallares, Flore Vancoillie, et al.
Trends in Biotechnology|February 4, 2014
From fingerprinting to kinetics in evaluating food quality changesTara Grauwet, Liesbeth Vervoort, Ines Colle, et al.
Journal of Agricultural and Food Chemistry|December 23, 2004
Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acidIndrawati Indrawati, Philippe Verlinde, Frederik Ottoy, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Thermal inactivation of strawberry (Fragaria ananassa) polyphenoloxidase--a kinetic studyIstvan Dalmadi, Gabriela Rapeanu, Ann Van Loey, et al.
Pageof 12