Iesel Van der Plancken

Does high pressure processing influence nutritional aspects of plant based food systems?

Indrawati Oey, Iesel Van der Plancken, Ann Van Loey et al. · Trends in Food Science & Technology · 2007 · 285 citations

Agriculture, Food Science, Nutritional Sciences +11

Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment

Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx · Journal of Agricultural and Food Chemistry · 2005 · 184 citations

Agriculture, Biochemistry, Food Science +16

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 · 170 citations

Agriculture, Food Science, Food Engineering +13

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Lise Verbeyst, Indrawati Oey, Iesel Van der Plancken et al. · Food Chemistry · 2010 · 160 citations

Agriculture, Biochemistry, Plant Sciences +14

The Kinetics of Heat-Induced Structural Changes of β-Lactoglobulin

Nicoleta Sava, Iesel Van der Plancken, W. Claeys et al. · Journal of Dairy Science · 2005 · 156 citations

Natural Sciences, Biochemistry, Biophysics +11