< Back to previous page
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
21 - 30 of 54
- Process-structure-function relations during the production of cut potato productsFrom18 Nov 2016 → 30 Sep 2021Funding: Baekeland
- Food TechnologyFrom1 Oct 2016 → 31 Dec 2016Funding: VLIR-UOS International Course Program (ICP)
- Institutional University Cooperation with Jomo Kenyatta University of Agriculture and TechnologyFrom1 Mar 2016 → TodayFunding: VLIR-UOS Institutional University Cooperation Program (IUC)
- Characterization and processing of Peruvian chili peppersFrom11 Feb 2016 → 26 Sep 2019Funding: Own budget, for example: patrimony, inscription fees, gifts
- Formulation and processing of a clean label apple base juice: The integration of high pressure based technologies and the use of natural ingredientsFrom22 Jan 2016 → 20 Mar 2018Funding: Own budget, for example: patrimony, inscription fees, gifts
- Targeted processing of lemon peels to unlock the endogenous texturizing properties of its cell wall fibersFrom26 Nov 2015 → 23 Aug 2018Funding: Own budget, for example: patrimony, inscription fees, gifts
- Understanding key factors for the use of bioactive lipid nanoparticles to modulate the functionality of complex food systemsFrom1 Oct 2015 → 30 Sep 2017Funding: H2020 - Skills and Career Development (Marie Skłodowska-Curie) actions
- A transcriptomics based kinetic model of pectin modifications in relation to apple softening.From1 Dec 2014 → 30 Nov 2015Funding: BOF - Other initiatives
- Understanding the cooking behavior of common beans: linking texture and flavor evolution during cooking with state diagrams and storage conditionsFrom20 Oct 2014 → 18 Dec 2018Funding: Own budget, for example: patrimony, inscription fees, gifts
- Relation between nanostructure of pectin and its functional properties, based on interaction with metalions.From1 Oct 2014 → 31 Dec 2018Funding: IWT personal funding - strategic basic research grants
Publications
1 - 10 of 443
- 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, Ann Van Loey, Tara Grauwet
Pages: 138644 - 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, Ann Van Loey, Marc Hendrickx
- 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