Tina A.J. Verrijssen

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 et al. · Food Research International · 2014 · 92 citations · Full text

Food Chemistry, Biomanufacturing, Engineering +10

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Katlijn Moelants, Ruth Cardinaels, Ruben P. Jolie et al. · Food and Bioprocess Technology · 2011 · 71 citations · Full text

Rheological Measurement, Engineering, Mechanical Engineering +5

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 et al. · Food Hydrocolloids · 2015 · 58 citations · Full text

Food Chemistry, Nutrition, Low Fat Emulsions +9

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Katlijn Moelants, Ruth Cardinaels, Ruben P. Jolie et al. · Food and Bioprocess Technology · 2013 · 51 citations · Full text

Rheological Measurement, Engineering, Mechanical Engineering +5

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 et al. · Food Research International · 2014 · 40 citations · Full text

Food Chemistry, Nutrition, Lipid Analysis +7