Tara Grauwet

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

Laura Salvia‐Trujillo, S.H.E. Verkempinck, Li‐Ping Sun et al. · Food Chemistry · 2017 · 234 citations · Full text

Food Chemistry, Nutrition, Lipid Analysis +7

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

Miete Celus, Clare Kyomugasho, Ann Van Loey et al. · Comprehensive Reviews in Food Science and Food Safety · 2018 · 177 citations · Full text

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

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet et al. · Innovative Food Science & Emerging Technologies · 2011 · 169 citations · Full text

Biomanufacturing, Health Sciences, High-pressure Processing +10

Colour and carotenoid changes of pasteurised orange juice during storage

Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić et al. · Food Chemistry · 2014 · 168 citations

Nutrition, Carotenoid, Food Analysis +7

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 et al. · Food Hydrocolloids · 2018 · 161 citations · Full text

Food Chemistry, Citrus Pectin, Food Colloid +6