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Sandy Van Buggenhout

Katholieke Universiteit Leuven

114

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2533

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

2016 European Food Research and Technology
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Citations (10)
Process–Structure–Function Relations of Pectin in Food

2016 Critical Reviews in Food Science and Nutrition
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Citations (70)
Changes in β-Carotene During Processing of Carrots

2015
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Influence of high-pressure homogenization on functional properties of orange pulp

2015 Innovative Food Science and Emerging Technologies
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Citations (34)
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples.

2014 Food Chemistry
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Citations (98)
The Effect of Endogenous Pectinases on the Consistency of Tomato–Carrot Purée Mixes

2014 Food and Bioprocess Technology
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Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

2014 Food Hydrocolloids
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Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

2014 Food and Bioprocess Technology
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Rheology of concentrated tomato-derived suspensions : effects of particle characteristics

2014 Food and Bioprocess Technology
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Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

2014 Innovative Food Science and Emerging Technologies
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Citations (9)