Researcher
Tara Grauwet
- 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 Sep 2006 → 31 Jul 2020
Projects
21 - 30 of 40
- 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
- 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
- From understanding to modulation of physical barriers for in vitro starch and protein digestion in pulsesFrom3 Dec 2018 → 28 Mar 2022Funding: 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
- Impact of thermal processing and storage on the rheological and flavour aspects of chickpea-based systems: focus on whole chickpeas and chickpea floursFrom24 Sep 2018 → 9 Dec 2021Funding: Own budget, for example: patrimony, inscription fees, gifts
- Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foodsFrom1 Jan 2018 → 31 Dec 2021Funding: Activities of International Cooperation
- From in vitro to in silico model: An engineering approach towards design of oil-in-water-based food products with tailored lipid digestionFrom1 Jan 2018 → 31 Dec 2021Funding: FWO Strategic Basic Research Grant
- Developing in vitro models mimicking the upper GI-tract after RYGB and SG to simulate the digestibility and absorption of nutritional supplements and tailored foodsFrom1 Oct 2017 → 31 Mar 2021Funding: IOF - Industrial Research Fund
- Pectin Structure Functions Based on Ionic Interactions in Plant Based Food SystemsFrom1 Jan 2017 → 31 Dec 2020Funding: FWO research project (including WEAVE projects)
- Food digestion as influenced .by food structure: the role of pectin - food component interactions in plant-based food systemsFrom1 Oct 2016 → 30 Sep 2021Funding: BOF - tenure track
Publications
1 - 10 of 178
- 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
- In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
- Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks(2023)
Authors: Sophie Delbaere, Lize Lanssens, Tom Bernaerts, Jelle Van Audenhove, Tara Grauwet, Marc Hendrickx, Ann Van Loey
- Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- HPLC-CAD method to quantify lipolysis products from plant-based oils rich in unsaturated fatty acids(2023)
Authors: Daphne Michels, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods(2023)
Authors: Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek(2023)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Unravelling the impact of emulsifier blends on interfacial properties and in vitro small intestinal lipolysis of oil-in-water emulsions(2023)
Authors: Daphne Michels, Sarah Verkempinck, Esther Staes, Tara Grauwet