S.H.E. Verkempinck

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

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

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 et al. · Journal of Functional Foods · 2017 · 114 citations · Full text

Food Chemistry, Lipid Analysis, Biochemistry +5

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

S.H.E. Verkempinck, Laura Salvia‐Trujillo, Lucie G. Moens et al. · Food Chemistry · 2017 · 109 citations · Full text

Medicine, Food Digestion, Gastroenterology +5

Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition

M.R. Infantes-Garcia, S.H.E. Verkempinck, P.G. Gonzalez-Fuentes et al. · Food Hydrocolloids · 2020 · 85 citations · Full text

Biochemistry, Vitro Gastric Digestion, Food Digestion +6