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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
31 - 40 of 54
- Influence of product and process factors on the bioaccessibility and bioavailability of carotenoids in plant-based food systemsFrom1 Oct 2014 → 31 Dec 2018Funding: IWT personal funding - strategic basic research grants
- Exploring the endogenous potential of microalgae in fruit and vegetable processing.From1 Oct 2014 → 30 Sep 2018Funding: IOF - Industrial Research Fund
- Food for the future.From1 Oct 2014 → 30 Sep 2021Funding: BOF - Methusalem
- Understanding the specific role of pectin in the structure evolution of dispersed plant-based food systems during processing and digestion.From1 Jan 2014 → 31 Dec 2017Funding: FWO research project
- The effect of freeze-drying on the structure-function relations of plant-tissue-based dispersed food systems.From1 Oct 2013 → 30 Sep 2014Funding: BOF - Other initiatives
- Process-structure-function relations of pectin-rich serum in low fat plant-based emulsionsFrom1 Oct 2013 → 15 Mar 2018Funding: BOF - Doctoral projects
- Insight in processing induced barriers of lycopene bioaccessibility from tomatoes.From1 Jan 2013 → 31 Dec 2013Funding: BOF - Other initiatives
- Carotenoid bioaccessibility in fruit and vegetable based systemsFrom1 Oct 2012 → 30 Jan 2017Funding: Own budget, for example: patrimony, inscription fees, gifts
- The microstructural organisation of plant-based food dispersions as influenced by ultra high pressure homogenisation.From1 Oct 2012 → 31 Jul 2015Funding: FWO fellowships
- Effect of pectin debranching on the rheological behaviour of fruit and vegetable suspensions.From1 Jan 2012 → 31 Jul 2013Funding: BOF - Other initiatives
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