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M

Marc Hendrickx

ku leuven

97H指数
1.1K论文数
3.5W被引数
收录论文 446
发表时间
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Modified homogalacturonan-rich citrus pectin as potential next-generation prebiotics改性富同聚半乳糖醛酸柑橘果胶作为潜在的新型益生元
errInternational Journal of Food Sciences and Nutrition
IF3.3
err2026-07-23
err0
errOAAI
errJonas Poppe; Jessika Natalia Humerez Flores; Sara Vieira-Silva; Jeroen Raes; Marc E. G. Hendrickx; Gwen Falony; Kristin Verbeke
err分享
err收藏
Precooking and rehydration strategies of common bean seeds (Phaseolus vulgaris L.) determine their regeneration properties预煮和复水策略对普通菜豆种子（Phaseolus vulgaris L.）的再生特性具有决定性影响。
errFood Structure
IF5.9
err2026-03-07
err0
PREAI
errNguyen T.H. An; Annu Mathew; Henry Tafiire; Ann Van Loey; Marc E. Hendrickx
err分享
err收藏
Effect of product orientation and process intensity during pulsed electric field treatment on the volatile profile of leek (Allium ampeloprasum var. porrum)脉冲电场处理过程中产品取向和过程强度对韭菜（Allium ampeloprasum var. porrum）挥发性成分谱的影响
errInnovative Food Science & Emerging Technologies
IF6.8
err2026-03-05
err0
PREAI
errLize Lanssens; Sophie M. Delbaere; Jelle Van Audenhove; Pranaty Pillarisetti; Maarten L.A.T.M. Hertog; Marc E. Hendrickx; Ann M. Van Loey
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err收藏
Comparison of enzymatic and acid hydrolysis treatments on the structure of RG-I segments in the diluted alkali-soluble pectin (DASP) fraction from apple and carrot pomace比较酶解和酸水解处理对苹果和胡萝卜渣中稀释碱溶性果胶（DASP）组分中RG-I片段结构的影响
errInternational Journal of Biological Macromolecules
IF8.5
err2025-11-29
err0
PREAI
errAdrianna Kaczmarska-Król; Jelle Van Audenhove; Marc E. Hendrickx; Justyna Cybulska; Artur Zdunek
err分享
err收藏
Facing the Texture Challenge of Pulses From a Cell Wall Point of View: Science, Strategies, and Perspectives从细胞壁角度看豆类质构挑战：科学、策略与展望
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-10-05
err0
PREAI
errDongyan Chen; Kai Hu; Xiumin Chen; Yuqing Duan; Marc Hendrickx
err分享
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Studying relaxation phenomena in fruit and vegetable pectin-containing cell wall material: a focus on methodology and composition研究含果胶的果蔬细胞壁材料的弛豫现象：聚焦方法学与组成
errCarbohydrate Polymers
IF12.5
err2025-07-29
err0
PREAI
errJ. Van Audenhove; C.N. Ngong; A.M. Van Loey; M.E. Hendrickx
err分享
err收藏
Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes关于不同市场等级普通菜豆（Phaseolus vulgaris L.）种质在烹饪过程中与软化相关的生物聚合物变化的通用见解
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-04-17
err0
PREAI
errTafiire, Henry; Odong, Boniface Brian; An, Nguyen T. H.; Lugumira, Robert; Van Audenhove, Jelle; Ogwok, Patrick; Grauwet, Tara; Hendrickx, Marc E.
err分享
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Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening烹饪过程中普通菜豆在不同水分可及性条件下的行为：果胶溶解在豆类软化中的关键作用
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2025-04-01
err0
PREAI
errNguyen T.H. An; Annu Mathew; Henry Tafiire; Ann Van Loey; Marc E. Hendrickx
err分享
err收藏
A detailed study on the cooking kinetics of fresh and hard to cook common beans ( Phaseolus vulgaris L.): A case study on bean accessions of different market classes对新鲜和难以烹饪的普通豆类 (Phaseolus vulgaris L.) 的烹饪动力学的详细研究: 以不同市场课程的豆类品种为例
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-11-01
err1
PREAI
errTafiire, Henry; Wainaina, Irene Njoki; Lugumira, Robert; An, Nguyen T. H.; Ogwok, Patrick; Grauwet, Tara; Hendrickx, Marc E.
err分享
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Single versus multiple metabolite quantification of in vitro starch digestion: A comparison for the case of pulse cotyledon cells
errFOOD CHEMISTRY
IF9.8
err2024-10-01
err1
PREAI
errDuijsens, D.; Staes, E.; Segers, M.; Michels, D.; Palchen, K.; Hendrickx, M. E.; Verkempinck, S. H. E.; Grauwet, T.
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err收藏
How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?预处理和冷冻储存如何影响球芽甘蓝和韭菜的挥发性特征？
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-09-01
err1
PREAI
errDelbaere, Sophie M.; Bernaerts, Tom; Verlooy, Gina; Vancoillie, Flore; Hendrickx, Marc E.; Grauwet, Tara; Van Loey, Ann M.
err分享
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Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables甘菜和葱属蔬菜中植物化学物质和微量营养素的农场到餐桌稳定性
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-07-16
err1
PREAI
errVancoillie, Flore; Verkempinck, Sarah H. E.; Hendrickx, Marc E.; Van Loey, Ann M.; Grauwet, Tara
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Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion在静态体外消化过程中，韭菜和球芽甘蓝中存在的微量营养素和植物化学物质的稳定性和生物可及性
errFOOD CHEMISTRY
IF9.8
err2024-07-01
err3
PREAI
errVancoillie, Flore; Verkempinck, Sarah H. E.; Sluys, Lili; De Mazi, Sarah; Van Poucke, Christof; Hendrickx, Marc E.; Loey, Ann M. Van; Grauwet, Tara
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Impact of frozen storage and pretreatment conditions on health-related compound stability kinetics in leeks and Brussels sprouts冷冻储存和预处理条件对韭菜和球芽甘蓝中与健康相关的化合物稳定性动力学的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-07-01
err3
errOAAI
errVancoillie, Flore; Verkempinck, Sarah H. E.; Kemp, Luna; De Maziere, Sarah; Delbaere, Sophie M.; Van Poucke, Christof; Hendrickx, Marc E.; Van Loey, Ann M.; Grauwet, Tara
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How particle size reduction improves pectin extraction efficiency in carrot pomace
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-06-01
err2
errOAAI
errBernaerts, Tom; De Laet, Elien; Hendrickx, Marc; Van Loey, Ann
err分享
err收藏
The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure不同粉碎技术对生物质微观结构的影响及对果胶提取率和结构的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2024-06-01
err5
PREAI
errDe Laet, Elien; Bernaerts, Tom; Dewettinck, Koen; Hendrickx, Marc E.; Van Loey, Ann M.
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Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err2
errOAAI
errPutri, Novita I.; Van Audenhove, Jelle; Kyomugasho, Clare; Van Loey, Ann; Hendrickx, Marc
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The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err0
PREAI
errVan Audenhove, J.; Putri, N. I.; Caveye, I.; Van Loey, A. M.; Hendrickx, M. E.
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Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-04-01
err1
PREAI
errAn, Nguyen T. H.; Namutebi, Patricia; Van Loey, Ann; Hendrickx, Marc E.
err分享
err收藏
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-01-01
err5
PREAI
errVancoillie, Flore; Verkempinck, Sarah H. E.; Sluys, Lili; De Maziere, Sarah; Delbaere, Sophie M.; Van Poucke, Christof; Hendrickx, Marc E.; Van Loey, Ann M.; Grauwet, Tara
err分享
err收藏

研究方向

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