342 results on '"VAN LOEY, A. M."'
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2. Kinetic study of a conventional and ultrasound-assisted extraction of pectin from different plant-based side streams: Impact on pectin extraction yield, purity and molecular pectin structure
3. Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota)
4. Impact of frozen storage and pretreatment conditions on health-related compound stability kinetics in leeks and Brussels sprouts
5. Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion
6. The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure
7. Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
8. Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks
9. The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage
10. Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek
11. Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability
12. Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material
13. The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material
14. Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential
15. Production and molecular characterization of tailored citrus pectin-derived compounds
16. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables.
17. Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions
18. Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
19. Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
20. The potential of microalgae and their biopolymers as structuring ingredients in food: A review
21. List of contributors
22. Microalgae as structuring ingredients in food
23. Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach
24. Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness
25. Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum
26. Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity
27. In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées
28. Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness
29. Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
30. Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions
31. Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification
32. Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing
33. Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
34. Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
35. Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions
36. The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances
37. Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions
38. The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions
39. FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices
40. Functional properties of citric acid extracted mango peel pectin as related to its chemical structure
41. Enhanced electrostatic interactions in tomato cell suspensions
42. The effect of high pressure homogenization on pectin: Importance of pectin source and pH
43. Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)
44. The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions
45. Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions
46. Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions
47. Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions
48. Thermal and Combined Pressure-Temperature Inactivation of Orange Pectinesterase: Influence of pH and Ca2+-Ions
49. Modeling Conductive Heat Transfer and Process Uniformity During Batch High-Pressure Processing of Foods
50. In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée
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