Thomas Duvetter

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Daniel N. Sila, Sandy Van Buggenhout, Thomas Duvetter et al. · Comprehensive Reviews in Food Science and Food Safety · 2009 · 407 citations

Agriculture, Biochemistry, Food Science +17

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Sandy Van Buggenhout, Daniel N. Sila, Thomas Duvetter et al. · Comprehensive Reviews in Food Science and Food Safety · 2009 · 251 citations

Agriculture, Biochemistry, Food Science +17

Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

Ilse Fraeye, Thomas Duvetter, Eugénie Doungla et al. · Trends in Food Science & Technology · 2010 · 243 citations

Natural Sciences, Materials Engineering, Materials Science +17

Influence of pectin properties and processing conditions on thermal pectin degradation

Ilse Fraeye, A DEROECK, Thomas Duvetter et al. · Food Chemistry · 2007 · 201 citations

Agriculture, Biochemistry, Food Science +14

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

A DEROECK, Daniel N. Sila, Thomas Duvetter et al. · Food Chemistry · 2007 · 195 citations

Agriculture, Food Science, Plant Sciences +15