Stefanie Christiaens

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman et al. · Food Chemistry · 2014 · 272 citations · Full text

Food Chemistry, Ft-ir Spectroscopy, Engineering +9

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples

Sunny George Gwanpua, Sandy Van Buggenhout, Bert Verlinden et al. · Food Chemistry · 2014 · 172 citations · Full text

Jonagold Apples, Engineering, Biochemistry +8

Isolation and structural characterisation of papaya peel pectin

Bénoît Bargui Koubala, Stefanie Christiaens, Germain Kansci et al. · Food Research International · 2013 · 117 citations

Food Biophysics, Biotechnology, Biochemistry +1

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens et al. · Food Hydrocolloids · 2014 · 104 citations

High Pressure Homogenization, High Hydrostatic Pressure, Biophysics +1

Hydration properties and texture fingerprints of easy‐ and hard‐to‐cook bean varieties

Peter K. Kinyanjui, Daniel Njoroge, Anselimo Makokha et al. · Food Science & Nutrition · 2014 · 97 citations · Full text

Nutrition, Engineering, Botany +18