Researcher
Sarah Verkempinck
- 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 Oct 2014 → 31 Dec 2018
Projects
1 - 4 of 4
- Development and application of a beyond state-of-the-art in vitro model that allows study of lipid digestion under (semi-)dynamic conditionsFrom18 Nov 2019 → TodayFunding: BOF - doctoral 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 → TodayFunding: FWO fellowships
- Towards a mechanism-based in silico model to predict lipid digestion as influenced by food product designFrom1 Jan 2019 → 31 Dec 2019Funding: BOF - postdoctoral mandates
- 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
Publications
1 - 10 of 28
- Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties(2022)
Authors: Sarah Verkempinck, Marcos Ricardo Infantes Garcia, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Number of pages: 11 - Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice(2022)
Authors: Sharmaine Atencio, Sarah Verkempinck, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
Number of pages: 12 - Gastric and small intestinal lipid digestion kinetics as affected by the gradual addition of lipases and bile salts(2022)
Authors: Sarah Verkempinck, Marcos Ricardo Infantes Garcia, Tara Grauwet
Number of pages: 12 - Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential(2022)
Authors: Sarah Verkempinck, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Number of pages: 16 - Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage(2022)
Authors: Sharmaine Atencio, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey
Number of pages: 17 - Towards understanding the modulation of in vitro gastrointestinal lipolysis kinetics through emulsions with mixed interfaces(2021)
Authors: Marcos Ricardo Infantes Garcia, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Number of pages: 15 - Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions(2021)
Authors: Sarah Verkempinck, Tara Grauwet
Pages: 870 - 883Number of pages: 14 - Development and validation of a rapid method to quantify neutral lipids by NP-HPLC-charged aerosol detector(2021)
Authors: Marcos Ricardo Infantes Garcia, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Number of pages: 11 - Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential(2021)
Authors: Sarah Verkempinck, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
Number of pages: 11 - INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies(2021)
Authors: Tara Grauwet, Marcos Ricardo Infantes Garcia, Sarah Verkempinck
Number of pages: 13