Researcher
Marc Hendrickx
- 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 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 54
- Collapse phenomena and the stability diagrams of fruit and vegetable cell wall material polymer mixturesFrom1 Oct 2022 → 30 Sep 2023Funding: BOF - postdoctoral mandates
- Master of Science in Food Technology (InterUniversity Programme in Food Technology IUPFOOD)From1 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Science based solutions to combat hard to cook development of common beans in a Ugandan contextFrom12 Oct 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- The impact of common bean cooking and regeneration on the functional properties of the final productFrom27 Sep 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Multi-functional high-end mechanical spectroscopyFrom1 Jan 2021 → 31 Dec 2022Funding: BOF - scientific equipment program
- Evaluation of food quality throughout the vegetable processing chain (VeggieChain).From1 Sep 2020 → TodayFunding: VLAIO - Innovative business networks
- Towards new sustainable approaches for industrial pectin productionFrom1 Feb 2020 → 31 Jan 2021Funding: IWT / VLAIO personal funding - innovation mandates
- Advanced insight in pectin-based oil-in-water emulsions with targeted physicochemical and nutritional functionality: Is the truth in the pectin mix?From1 Nov 2019 → 31 Oct 2022Funding: FWO fellowships
- Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defectFrom23 Sep 2019 → 20 Dec 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Understanding carrageenan extraction principles to build insight in red seaweed cell wall structural organizationFrom5 Apr 2019 → 20 Dec 2021Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
21 - 30 of 443
- 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
- Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages(2023)
Authors: Daphne Michels, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 151 - 158 - How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- 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
- Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)(2022)
Authors: Sophie Delbaere, Tom Bernaerts, Flore Vancoillie, Marc Hendrickx, Tara Grauwet, Ann Van Loey
- (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
- Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time(2022)
Authors: Marc Hendrickx, Tara Grauwet
- 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