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

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

Miete Celus, Laura Salvia‐Trujillo, Clare Kyomugasho, +4

Food Chemistry

Food ChemistryLipid AnalysisLipid ChemistryLinseed/sunflower Oil-in-water EmulsionsBiomolecular Engineering +2

Fe 2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification

Miete Celus, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, +4

Food Hydrocolloids

Food ChemistryCitrus PectinChemical EngineeringAgricultural ChemistryFe 2+ +7

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

Miete Celus, Clare Kyomugasho, Laura Salvia‐Trujillo, +4

Food Hydrocolloids

Food ChemistryCitrus PectinBiotechnologyRipeningVitro Zn2+ Bioaccessibility +1

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Clare Kyomugasho, Celestin Munyensanga, Miete Celus, +5

Food Hydrocolloids

Materials ScienceGel MicrostructureBiopolymer GelEngineeringMolar Mass Influence +4

A kinetic study of furan formation during storage of shelf-stable fruit juices

Stijn Palmers, Tara Grauwet, Miete Celus, +4

Journal of Food Engineering

BiomanufacturingKinetic StudyShelf-stable Fruit JuicesBiochemical EngineeringFood Preservation +7

Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction

Miete Celus, Salvatore Lombardo, Clare Kyomugasho, +2

Carbohydrate Polymers

Food ChemistryChemical EngineeringEngineeringCitrus Pectin DegreeZn2+ Interaction +6

The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

Sofie Rousseau, Miete Celus, Dorine Duijsens, +3

Food & Function

Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions

Yurij A. Antonov, Miete Celus, Clare Kyomugasho, +3

Food Hydrocolloids

Aqueous Buffered SolutionsBiochemical EngineeringPolysaccharideOverall ChargeBiophysics +1

Furan formation as a function of pressure, temperature and time conditions in spinach purée

Stijn Palmers, Tara Grauwet, Miete Celus, +3

LWT

Time ConditionsSpinach PuréeFuran Formation