Concepedia
Author
Tina A.J. Verrijssen
Also Known As
T.A.J. Verrijssen, Tina A. J. Verrijssen, Tina A.J. Verrijssen
14
Publications
371
Citations
7
H-Index
22
Concepts
All Affiliations
1
5
238
2
4
146
3
214
92
×
All Concepts
360
The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions
Tina A.J. Verrijssen, Lieselot Balduyck, Stefanie Christiaens, +3
Food Research International
Food ChemistryBiomanufacturingEngineeringVitro BioaccessibilityIn Vitro Fermentation +8
2014
Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions
Katlijn Moelants, Ruth Cardinaels, Ruben P. Jolie, +6
Food and Bioprocess Technology
Rheological MeasurementEngineeringMechanical EngineeringPolymer ScienceRheological Property +3
2011
71
The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions
Tina A.J. Verrijssen, S.H.E. Verkempinck, Stefanie Christiaens, +2
Food Hydrocolloids
Food ChemistryNutritionLow Fat EmulsionsLipid AnalysisBiochemistry +7
2015
58
Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics
Katlijn Moelants, Ruth Cardinaels, Ruben P. Jolie, +5
Rheological MeasurementEngineeringMechanical EngineeringRheological PropertyRheology +3
2013
51
Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine
Tina A.J. Verrijssen, Karen H.G. Smeets, Stefanie Christiaens, +3
Food ChemistryNutritionLipid AnalysisBiochemistryβ-Carotene Bioaccessibility +5
40
<i>In vitro</i> β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification
Tina A.J. Verrijssen, Stefanie Christiaens, S.H.E. Verkempinck, +5
Journal of Food Science
Food ChemistryBiomanufacturingCarotenoidIn Vitro FermentationBiochemistry +9
2016
34
Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of β-carotene
Tina A.J. Verrijssen, Maarten Vanierschot, Sofie I.M. Ongena, +5
Food ChemistryCarotenoidStomach PhaseBiochemistryVitro Bioaccessibility +8
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