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
401 - 410 of 443
- Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution(2009)
Authors: Ilse Fraeye, Griet Knockaert, Sandy Van Buggenhout, Thomas Duvetter, Marc Hendrickx, Ann Van Loey
Pages: 1371 - 1379 - Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part II: Competitive reactions(2009)
Authors: Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Pages: 535 - 546 - Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part I: Effect of the type of sugar(2009)
Authors: Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Pages: 116 - 126 - Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches(2009)
Authors: Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Pages: 155 - 167 - Pectins in Processed Fruit and Vegetables: Part II - Structure-Function Relationships(2009)
Authors: Sandy Van Buggenhout, Thomas Duvetter, Ilse Fraeye, Ans De Roeck, Ann Van Loey, Marc Hendrickx
Pages: 86 - 104 - Pectins in processed fruit and vegetables: Part I - Stability and catalytic activity of pectinases(2009)
Authors: Thomas Duvetter, Sandy Van Buggenhout, Ruben Jolie, Ann Van Loey, Marc Hendrickx
Pages: 75 - 85 - Pectins in Processed Fruits and Vegetables: Part III - Texture Engineering(2009)
Authors: Sandy Van Buggenhout, Thomas Duvetter, Ann Van Loey, Marc Hendrickx
Pages: 105 - 117 - Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads(2009)
Authors: Inneke Oey, Marc Hendrickx, Ann Van Loey
Pages: 646 - 653 - High hydrostatic pressure processing uniformity in the picture(2009)
Authors: Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 14 - 20 - Texture improvement of processed carrots by modifying pectin(2009)
Authors: Ans De Roeck, Ann Van Loey, Marc Hendrickx
Pages: 261 - 274