Researcher
Barbara Kerkaert
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food safety and food quality (Department)
Member
From1 Feb 2007 → 22 Sep 2013
Publications
1 - 10 of 32
- Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry(2013)Volume: 246
Authors: Bruno De Meulenaer, Tatiana Cucu, Barbara Kerkaert, Frédéric Mestdagh
Number of pages: 1 - The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity(2012)
Authors: Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu, Kshitij Shrestha
Pages: 951 - 962 - Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens(2010)
Authors: Tatiana Cucu, Bruno De Meulenaer, Barbara Kerkaert, Isabel Vandenberghe, Bart Devreese
Number of pages: 1 - Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins(2010)
Authors: Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu, Bruno De Meulenaer
Number of pages: 1 - Changes induced in whey protein due to interactions with lipids
Authors: Tatiana Cucu, Barbara Kerkaert, Frédéric Mestdagh, Bart Devreese
Pages: 115 - 118 - Discrepancies between immunochemical and instrumental methods for allergen detection: a case study for egg white lysozyme
Authors: Barbara Kerkaert
Pages: 127 - 127 - Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity
Authors: Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu
Number of pages: 1 - Evaluation of acrylamide mitigation recipes on industrial production of French fries
Authors: Raquel Catarino Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke, Barbara Kerkaert, Nathalie De Muer, Carlos Van Peteghem
Pages: 84 - 84 - Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity
Authors: Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu
Number of pages: 1 - A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
Authors: Tatiana Cucu, Bart Devreese, Barbara Kerkaert, Frédéric Mestdagh, Martina Sucic, Inez Van de Perre
Pages: 451 - 458