- Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking(2021)
Auteurs: Lucie Moens, Ann Van Loey, Marc Hendrickx
- Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments(2021)
Auteurs: Lucie Moens, Elien De Laet, Peter Goos, Ann Van Loey, Marc Hendrickx
- Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking(2021)
Auteurs: Lucie Moens, Ann Van Loey, Marc Hendrickx
- Thermal inactivation of pectin methylesterase from different potato cultivars (Solanum tuberosum L.)(2021)
Auteurs: Lucie Moens, Elien De Laet, Ann Van Loey, Marc Hendrickx
- Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin(2020)
Auteurs: Lucie Moens, Elien De Laet, Ann Van Loey, Marc Hendrickx
- Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics(2018)
Auteurs: Sarah Verkempinck, Laura Salvia Trujillo, Lucie Moens, Ann Van Loey, Marc Hendrickx, Tara Grauwet
Pagina's: 179 - 191
- Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree(2018)
Auteurs: Sarah Verkempinck, Laura Salvia Trujillo, Lucie Moens, Ann Van Loey, Marc Hendrickx, Tara Grauwet
Pagina's: 135 - 147