Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Laura Salvia‐Trujillo, S.H.E. Verkempinck, Li‐Ping Sun, +3

Food Chemistry

Food ChemistryNutritionLipid AnalysisLipid PreparationBiochemistry +5

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Miete Celus, Clare Kyomugasho, Ann Van Loey, +2

Comprehensive Reviews in Food Science and Food Safety

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, +5

Innovative Food Science & Emerging Technologies

BiomanufacturingHealth SciencesHigh-pressure ProcessingHigh PressurePulsed Electric Field +8

Colour and carotenoid changes of pasteurised orange juice during storage

Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić, +6

Food Chemistry

NutritionCarotenoidFood AnalysisFood PreservationPost-harvest Physiology +5

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

S.H.E. Verkempinck, Clare Kyomugasho, Laura Salvia‐Trujillo, +5

Food Hydrocolloids

Food ChemistryCitrus PectinFood ColloidConventional EmulsifiersOil-in-water Emulsions +4

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

Scheling Wibowo, Esther Aba Essel, Sofie De Man, +5

Innovative Food Science & Emerging Technologies

Health SciencesHigh PressureCloudy Apple JuicePulsed Electric FieldFood Preservation +6

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

Scheling Wibowo, Tara Grauwet, Jihan Santanina Santiago, +4

Food Chemistry

Shelf LifeQuality ChangesFood PreservationSpecific ParametersFood Processing +6

Quality change during high pressure processing and thermal processing of cloudy apple juice

Junjie Yi, Biniam Kebede, Doan Ngoc Hai Dang, +4

LWT

High-pressure ProcessingCloudy Apple JuiceFood PreservationHigh Pressure ProcessingThermal Processing +6

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, +4

Innovative Food Science & Emerging Technologies

Comparative Pilot-scale StudyEngineeringEquivalent BasisHigh-pressure ProcessingSustainable Agriculture +9

Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree

S.H.E. Verkempinck, Laura Salvia‐Trujillo, Lucie G. Moens, +4

Journal of Functional Foods

Food ChemistryLipid AnalysisBiochemistryCarotenoid BioaccessibilityLipid Resource +3