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V

Van Loey, A. M.

KU Leuven

H指数:0

被引数:14

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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

FOOD HYDROCOLLOIDS

IF12.4

2024-05-010

PRE

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

FOOD HYDROCOLLOIDS

IF12.4

2023-09-015

OA

Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes

FOOD HYDROCOLLOIDS

IF12.4

2023-04-018

OA

Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties

IF9.8

2022-07-0123

OA

A kinetic study on the thermal inactivation of barley malt ?-amylase and ?-amylase during the mashing process

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-0113

PRE

Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential

FOOD HYDROCOLLOIDS

IF12.4

2021-08-017

OAAI

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

从不同植物源获得的富含果胶的提取物的结构和乳化稳定特性

FOOD RESEARCH INTERNATIONAL

IF8

2021-03-0146

OAAI

Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase

糖化过程中的淀粉水解: 大麦麦芽 α-淀粉酶和 β-淀粉酶的活性和热失活动力学的研究

CARBOHYDRATE POLYMERS

IF12.5

2021-03-0139

PREAI

Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains

FOOD HYDROCOLLOIDS

IF12.4

2020-05-0140

OAAI

Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions

FOOD HYDROCOLLOIDS

IF12.4

2019-02-0155

OAAI

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

FOOD HYDROCOLLOIDS

IF12.4

2018-12-01139

OAAI

Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

IF9.8

2018-10-0153

OAAI

Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree

JOURNAL OF FUNCTIONAL FOODS

IF4

2018-02-01103

OAAI

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

IF9.8

2017-08-01180

OAAI

L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men

European Journal of Clinical Nutrition

IF3.3

2007-07-1113

PREAI