Researcher
Clare Kyomugasho
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2022 - Centre for Food and Microbial Technology (Division)
Member
From16 Sep 2010 → 31 Jul 2020
Projects
1 - 2 of 2
- An integrated material science and kinetic approach towards understanding the aging of Common beans during postharvest storageFrom1 Oct 2018 → 30 Sep 2022Funding: FWO fellowships
- (Bio)chemical insights into the hard-to-cook development of Red haricot beans upon postharvest ageing: Integrating a texture-based bean classification and in situ analyticsFrom28 Sep 2018 → 5 Dec 2022Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 58
- 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 approach(2023)
Authors: Dongyan Chen, Li Zhu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
- Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization(2023)
Authors: Clare Kyomugasho, Tara Grauwet, Ann Van Loey, Marc Hendrickx
- Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification(2023)
Authors: Dongyan Chen, Tom Bernaerts, Li Zhu, Marc Hendrickx, Clare Kyomugasho
- (Bio)chemical insights into the hard-to-cook development of Red haricot beans upon postharvest ageing: Integrating a texture-based bean classification and in situ analytics(2022)
Authors: Dongyan Chen, Marc Hendrickx, Clare Kyomugasho
- Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage(2022)
Authors: Dongyan Chen, Li Zhu, Marc Hendrickx, Clare Kyomugasho
- (Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature(2022)
Authors: Irene Njoki Wainaina, Clare Kyomugasho, Sophie Delbaere, Ann Van Loey, Marc Hendrickx
- Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development(2022)
Authors: Irene Njoki Wainaina, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
- The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability(2022)
Authors: Shruti Aravindakshan, An Nguyen, Clare Kyomugasho, Ann Van Loey, Marc Hendrickx
- Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds(2022)
Authors: Li Zhu, Ankita Mukherjee, Clare Kyomugasho, Dongyan Chen, Marc Hendrickx
- An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking(2022)
Authors: Irene Njoki Wainaina, Clare Kyomugasho, Marc Hendrickx