I. Verlent

Influence of pectin properties and processing conditions on thermal pectin degradation

Ilse Fraeye, A DEROECK, Thomas Duvetter et al. · Food Chemistry · 2007 · 191 citations

Food Chemistry, Biomanufacturing, Biochemical Engineering +6

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Daniel N. Sila, Thomas Duvetter, Ans De Roeck et al. · Trends in Food Science & Technology · 2007 · 143 citations

High-pressure Processing, Sustainable Agriculture, Agricultural Economics +9

Mild‐Heat and High‐Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Binh Ly Nguyen, Ann Van Loey, Chantal Smout et al. · Journal of Food Science · 2003 · 111 citations

Food Chemistry, Engineering, Health Sciences +15

Recycling of Flexible Polyurethane Foam by Split‐Phase Alcoholysis: Identification of Additives and Alcoholyzing Agents to Reach Higher Efficiencies

Thomas Vanbergen, I. Verlent, Joke De Geeter et al. · ChemSusChem · 2020 · 103 citations · Full text

Partial Purification, Characterization, and Thermal and High-Pressure Inactivation of Pectin Methylesterase from Carrots (<i>Daucus</i><i>carrota</i>L.)

Binh Ly Nguyen, Ann Van Loey, D. Fachin et al. · Journal of Agricultural and Food Chemistry · 2002 · 100 citations