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Food Research International (Ottawa, Ont.)|April 29, 2023
Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insightMarcos R Infantes-Garcia, Sarah H E Verkempinck, Fréderic Carriére, et al.
Foods (Basel, Switzerland)|November 27, 2021
Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup ApplicationLaura E C Noordraven, Hyun-Jung Kim, Hans Hoogland, et al.
Food Chemistry|October 13, 2022
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approachDongyan Chen, Anran Ding, Li Zhu, et al.
Food Research International (Ottawa, Ont.)|September 10, 2018
Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juiceCarolien Buvé, Bram Neckebroeck, Annelien Haenen, et al.
Foods (Basel, Switzerland)|February 11, 2023
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon CellsDorine Duijsens, Sarah H E Verkempinck, Audrey De Coster, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Microscopic evidence for pectin changes in hard-to-cook development of common beans during storageDongyan Chen, Uyen Thai Thuc Pham, Ann Van Loey, et al.
Food Chemistry|March 25, 2018
The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storageJunjie Yi, Biniam Kebede, Kristiani Kristiani, et al.
Journal of Agricultural and Food Chemistry|July 16, 2024
Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium VegetablesFlore Vancoillie, Sarah H E Verkempinck, Marc E Hendrickx, et al.
Food Chemistry|December 26, 2018
Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kineticsLaura Salvia-Trujillo, Sarah Verkempinck, Som Kanta Rijal, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional qualityIrene Wainaina, Elizabeth Wafula, Daniel Sila, et al.
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