Marc Hendrickx

Research interests

Publications

• The potential of microalgae and their biopolymers as structuring ingredients in food: A review

  Biotechnology Advances · 2019 · https://doi.org/10.1016/j.biotechadv.2019.107419

• Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

  Algal Research · 2018 · https://doi.org/10.1016/j.algal.2018.03.017

• Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

  Food Chemistry · 2017 · https://doi.org/10.1016/j.foodchem.2017.02.146

• Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

  Innovative Food Science & Emerging Technologies · 2017 · https://doi.org/10.1016/j.ifset.2017.06.011

• The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

  Comprehensive Reviews in Food Science and Food Safety · 2015 · https://doi.org/10.1111/1541-4337.12160

• FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

  Food Chemistry · 2014 · https://doi.org/10.1016/j.foodchem.2014.12.033

• Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

  Carbohydrate Research · 2011 · https://doi.org/10.1016/j.carres.2011.04.014

• Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

  Trends in Food Science & Technology · 2010 · https://doi.org/10.1016/j.tifs.2010.02.001

• Pectin methylesterase and its proteinaceous inhibitor: a review

  Carbohydrate Research · 2010 · https://doi.org/10.1016/j.carres.2010.10.002

• Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

  Comprehensive Reviews in Food Science and Food Safety · 2009 · https://doi.org/10.1111/j.1541-4337.2009.00071.x

• Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

  Comprehensive Reviews in Food Science and Food Safety · 2009 · https://doi.org/10.1111/j.1541-4337.2009.00072.x

• Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

  Trends in Food Science & Technology · 2008 · https://doi.org/10.1016/j.tifs.2008.04.001

• Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

  Food Chemistry · 2007 · https://doi.org/10.1016/j.foodchem.2007.09.074

• Does high pressure processing influence nutritional aspects of plant based food systems?

  Trends in Food Science & Technology · 2007 · https://doi.org/10.1016/j.tifs.2007.09.002

• Effects of high electric field pulses on enzymes

  Trends in Food Science & Technology · 2001 · https://doi.org/10.1016/s0924-2244(01)00066-8

• Innovative food science and emerging technologies

  Innovative Food Science & Emerging Technologies · 2000 · https://doi.org/10.1016/s1466-8564(00)00005-9

• Effects of high pressure on enzymes related to food quality

  Trends in Food Science & Technology · 1998 · https://doi.org/10.1016/s0924-2244(98)00039-9

Current projects

No projects listed.