| Instituut |
Top | Instituut | Publicaties |
KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Centre for Food and Microbial Technology; Laboratory of Food Technology, meer
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| Publicaties (18) |
Top | Instituut | Publicaties |
| A1 publicaties (17) [show] |
- Bahari, A.; Moelants, K.; Huc-Mathis, D.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2022). Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time. Food Hydrocolloids 133: 107995. https://dx.doi.org/10.1016/j.foodhyd.2022.107995, meer
 Bahari, A.; Moelants, K.; Kloeck, M.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2021). Mechanical disintegration and particle size sieving of Chondrus crispus (Irish Moss) gametophytes and their effect on carrageenan and phycoerythrin extraction. Foods 10(12): 2928. https://dx.doi.org/10.3390/foods10122928, meer- Bahari, A.; Moelants, K.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T. (2021). Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus. Algal Research 58: 102371. https://dx.doi.org/10.1016/j.algal.2021.102371, meer
- Bernaerts, T.M.M.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: a review. Biotechnol. Adv. 37(8): 107419. https://dx.doi.org/10.1016/j.biotechadv.2019.107419, meer
- Bernaerts, T.M.M.; Gheysen, L.; Kyomugasho, C.; Kermani, Z.J.; Vandionant, S.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides. Algal Research 32: 150-161. https://dx.doi.org/10.1016/j.algal.2018.03.017, meer
- Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Food & Function 9(4): 2433-2446. https://dx.doi.org/10.1039/c8fo00261d, meer
- Bernaerts, T.M.M.; Kyomugasho, C.; Van Looveren, N.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum. Carbohydrate Polymers 195: 542-550. https://dx.doi.org/10.1016/j.carbpol.2018.05.001, meer
- Verhaeghe, T.; Van Poucke, C.; Vlaemynck, G.; De Block, J.; Hendrickx, M.E. (2018). Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon). Food Chemistry 254: 359-366. https://dx.doi.org/10.1016/j.foodchem.2018.01.195, meer
- Bernaerts, T.M.M.; Panozzo, A.; Doumen, V.; Foubert, I.; Gheysen, L.; Goiris, K.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2017). Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing. Algal Research 25: 452-463. https://dx.doi.org/10.1016/j.algal.2017.05.014, meer
- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Hendrickx, M. (2016). Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon). Food Chemistry 197(part A): 641-647. https://dx.doi.org/10.1016/j.foodchem.2015.11.024, meer
- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Braeckman, R.; Hendrickx, M.E. (2016). Kinetics of heat induced muscle protein denaturation of brown shrimp (Crangon crangon). Journal of Food Engineering 191: 88-94. https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010, meer
- Massin, C.; Hendrickx, M.E. (2013). On two Psolidae (Echinodermata: Holothuroidea) from the Gulf of California, Mexico. Rev. Mex. Biodiv. 84(1): 94-99. dx.doi.org/10.7550/rmb.27287, meer
- Massin, C.; Hendrickx, M.E. (2011). Deep-water Holothuroidea (Echinodermata) collected during the TALUD cruises off the Pacific coast of Mexico, with the description of two new species. Rev. Mex. Biodiv. 82(2): 413-443, meer
- Vervoort, L.; Van der Plancken, I.; Grauwet, T.; Verjans, P.; Courtin, C.M.; Hendrickx, M.E.; Van Loey, A. (2011). Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing. Innovative Food Science & Emerging Technologies 12(2): 187-196. https://dx.doi.org/10.1016/j.ifset.2011.01.006, meer
- Skipnes, D.; Van der Plancken, I.; Van Loey, A.; Hendrickx, M.E. (2008). Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua). Journal of Food Engineering 85(1): 51-58. https://dx.doi.org/10.1016/j.jfoodeng.2007.06.030, meer
- Johnsen, S.O.; Skipnes, D.; Skåra, T.; Hendrickx, M.E. (2007). Thermal inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua). Eur. Food Res. Technol. 224(3): 315-320. https://dx.doi.org/10.1007/s00217-006-0433-7, meer
- Skipnes, D.; Østby, M.L.; Hendrickx, M.E. (2007). A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle. Journal of Food Engineering 80(4): 1078-1085. https://dx.doi.org/10.1016/j.jfoodeng.2006.08.015, meer
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| Abstract [show] |
- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Hendrickx, M. (2015). Quality improvement of cooked brown shrimp Crangon crangon trough detailed kinetic studies of the major quality attributes, in: TAFT 2015: 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting). Program book. pp. 27, meer
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