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Katlijn Moelants

KU Leuven

H指数:13

被引数:934

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Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time

FOOD HYDROCOLLOIDS

IF12.4

2022-12-016

PRE

Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-08-0111

PREAI

Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization

FOOD HYDROCOLLOIDS

IF12.4

2018-09-0117

OAAI

Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction

FOOD HYDROCOLLOIDS

IF12.4

2017-11-0147

OAAI

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2015-11-1213

PREAI

Process-Structure-Function Relations of Pectin in Food

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2015-01-28144

OAAI

Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

FOOD HYDROCOLLOIDS

IF12.4

2014-05-018

PREAI

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2014-04-1678

PREAI

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2013-03-0544

PREAI

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2012-11-2862

PREAI

Relation between Particle Size and Carotenoid Bioaccessibility in Carrot- and Tomato-Derived Suspensions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2012-11-2776

PRE

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot puree

原位果胶工程作为定制胡萝卜泥稠度和脱水收缩的工具

IF9.8

2012-07-0132

PREAI

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2011-11-2465

PREAI

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2010-12-01103

PREAI