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Stefanie Christiaens

Katholieke Universiteit Leuven

54

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Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris)

2017 Journal of Food Processing and Preservation
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Deliberate processing of carrot purées entails tailored serum pectin structures

2016 Innovative Food Science and Emerging Technologies
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Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

2016 Food Research International
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Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

2016 Food Chemistry
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Deliberate processing of carrot purées influences purée consistency and serum pectin structures

2016
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Process–Structure–Function Relations of Pectin in Food

2016 Critical Reviews in Food Science and Nutrition
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In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification

2016 Journal of Food Science
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Evaluation of cation-facilitated pectin-gel properties : Cryo-SEM visualisation and rheological properties

2016 Food Hydrocolloids
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The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

2015 Food Hydrocolloids
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Pectin structure evolution in relation to development of the hard-to-cook defect in common beans during storage

2015
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