Katleen L.D.D. Willemsen

Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction

Katleen L.D.D. Willemsen, Agnese Panozzo, Katlijn Moelants et al. · Food Hydrocolloids · 2017 · 51 citations · Full text

Engineering, Edible Packaging, Mechanical Engineering +6

Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Clare Kyomugasho, Katleen L.D.D. Willemsen, Stefanie Christiaens et al. · Food Hydrocolloids · 2015 · 32 citations

Food Chemistry, Agricultural Chemistry, Nutrient Bioavailability +7

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

Clare Kyomugasho, Katleen L.D.D. Willemsen, Stefanie Christiaens et al. · Food Chemistry · 2015 · 22 citations · Full text

Food Chemistry, Vegetable Production, Microscopic Evidence +6

Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization

Katleen L.D.D. Willemsen, Agnese Panozzo, Katlijn Moelants et al. · Food Hydrocolloids · 2018 · 22 citations · Full text

Materials Science, High Pressure Homogenization, Fiber Reinforcement +6

Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume

Katleen L.D.D. Willemsen, Agnese Panozzo, Katlijn Moelants et al. · Journal of Food Engineering · 2020 · 12 citations

Materials Science, Fiber Reinforcement, Engineering +8