Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Stefanie Christiaens

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

Pageof 1
Sort By:
Food Chemistry|January 28, 2015
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matricesClare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, et al.
Food Chemistry|June 5, 2015
Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensionsClare Kyomugasho, Katleen L D D Willemsen, Stefanie Christiaens, et al.
Food Chemistry|December 16, 2017
Unravelling process-induced pectin changes in the tomato cell wall: An integrated approachStefanie Christiaens, Sandy Van Buggenhout, Ken Houben, et al.
Food Science & Nutrition|February 5, 2015
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varietiesPeter K Kinyanjui, Daniel M Njoroge, Anselimo O Makokha, et al.
Food Chemistry|May 24, 2016
Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)Jianyong Yi, Daniel M Njoroge, Daniel N Sila, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris)Daniel M Njoroge, Peter K Kinyanjui, Anselimo O Makokha, et al.
Journal of Food Science|September 30, 2016
In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-EsterificationTina A J Verrijssen, Stefanie Christiaens, Sarah H E Verkempinck, 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.
Food Chemistry|April 16, 2014
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold applesSunny George Gwanpua, Sandy Van Buggenhout, Bert E Verlinden, et al.
Planta|November 4, 2010
Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approachEvelien Vandevenne, Stefanie Christiaens, Sandy Van Buggenhout, et al.
Pageof 1

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

Sort By:
Pageof 1
Food Chemistry|January 28, 2015
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matricesClare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, et al.
Food Chemistry|June 5, 2015
Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensionsClare Kyomugasho, Katleen L D D Willemsen, Stefanie Christiaens, et al.
Food Chemistry|December 16, 2017
Unravelling process-induced pectin changes in the tomato cell wall: An integrated approachStefanie Christiaens, Sandy Van Buggenhout, Ken Houben, et al.
Food Science & Nutrition|February 5, 2015
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varietiesPeter K Kinyanjui, Daniel M Njoroge, Anselimo O Makokha, et al.
Food Chemistry|May 24, 2016
Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)Jianyong Yi, Daniel M Njoroge, Daniel N Sila, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris)Daniel M Njoroge, Peter K Kinyanjui, Anselimo O Makokha, et al.
Journal of Food Science|September 30, 2016
In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-EsterificationTina A J Verrijssen, Stefanie Christiaens, Sarah H E Verkempinck, 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.
Food Chemistry|April 16, 2014
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold applesSunny George Gwanpua, Sandy Van Buggenhout, Bert E Verlinden, et al.
Planta|November 4, 2010
Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approachEvelien Vandevenne, Stefanie Christiaens, Sandy Van Buggenhout, et al.
Pageof 1