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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
11 - 20 of 54
- Understanding the functional properties of pectin-depleted citrus fiber as texturizing ingredientFrom3 Apr 2019 → 3 Apr 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Mechanistic insight into hard-to-cook development in common beans: Integrating reaction kinetics and state diagramsFrom12 Feb 2019 → 28 Nov 2022Funding: Own budget, for example: patrimony, inscription fees, gifts
- (Bio)chemical stability and Physical Collapse in Pulses and Pulse-based products: A Case study on Red Kidney BeansFrom9 Jan 2019 → 4 Oct 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Predicting functional properties of fresh and aged dry common beans from near infrared spectra: A focus on antinutrient mineral ratios and cooking behaviourFrom17 Oct 2018 → 7 Dec 2021Funding: Own budget, for example: patrimony, inscription fees, gifts
- Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes -“Engaging Legumes”From1 Oct 2018 → 30 Sep 2022Funding: IOF - Industrial Research Fund, BOF - Concerted Research Project from 1994, Fund Recuperation Fiscal Exemption
- 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
- ATOL - Advanced Tailored OLigosaccharidesFrom1 Jul 2018 → 31 Dec 2021Funding: VLAIO CATALISTI - Cooperative research project
- New strategies for creating cell wall polymer based functional properties in fruits and vegetable based matrices.From1 Oct 2017 → 30 Sep 2019Funding: IOF - Industrial Research Fund
- Pectin structure modifications for targeted emulsifying and emulsion stabilizing propertiesFrom25 Sep 2017 → 29 Nov 2021Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 443
- The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation(2024)
Authors: Jelle Van Audenhove, Novita Putri, Marc Hendrickx
- Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion.(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 138644 - From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils(2024)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 591 - 607 - Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defect(2023)
Authors: Li Zhu, Marc Hendrickx
- Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purees: investigating their emulsion forming and stabilizing capacities(2023)
Authors: Ann Van Loey, Marc Hendrickx
Pages: 3043 - 3053 - Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans(2023)
Authors: Li Zhu, Marc Hendrickx
- Understanding the functional properties of pectin-depleted citrus fiber as texturizing ingredient(2023)
Authors: Novita Putri, Marc Hendrickx
- Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking(2023)
Authors: Li Zhu, Marc Hendrickx
- Application of state diagrams to understand the nature and kinetics of (bio) chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions(2023)
Authors: Marc Hendrickx