E-LIB Suche - Ergebnisse für: Moelants, Katlijn

1

Compositional and rheological analysis of carrageenan from ..:

Bahari, Adiguna ; Moelants, Katlijn ; Huc-Mathis, Delphine...
Food Hydrocolloids. 133 (2022) - p. 107995 , 2022

Link: https://doi.org/10.1016/..

2

Understanding the effect of time, temperature and salts on ..:

Bahari, Adiguna ; Moelants, Katlijn ; Wallecan, Joel...
Algal Research. 58 (2021) - p. 102371 , 2021

Link: https://doi.org/10.1016/..

3

Mechanical Disintegration and Particle Size Sieving of Chon..:

Bahari, Adiguna ; Moelants, Katlijn ; Kloeck, Marie...
Foods. 10 (2021) 12 - p. 2928 , 2021

Link: https://doi.org/10.3390/..

4

Towards improved understanding of the viscoelastic properti..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn..
Journal of Food Engineering. 278 (2020) - p. 109950 , 2020

Link: https://doi.org/10.1016/..

5

Effect of pH and salts on microstructure and viscoelastic p..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn...
Food Hydrocolloids. 82 (2018) - p. 144-154 , 2018

Link: https://doi.org/10.1016/..

6

Physico-chemical and viscoelastic properties of high pressu..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn...
Food Hydrocolloids. 72 (2017) - p. 358-371 , 2017

Link: https://doi.org/10.1016/..

7

Understanding the Effect of Processing on the Structure of ..:

Wallecan, Joel ; Dong, Jinping ; Moelants, Katlijn...
Microscopy and Microanalysis. 23 (2017) S1 - p. 1124-1125 , 2017

Link: https://doi.org/10.1017/..

8

The evolution of quality characteristics of mango piece aft..:

Nguyen, Hoang Hai ; Shpigelman, Avi ; Van Buggenhout, Sandy...
European Food Research and Technology. 242 (2015) 5 - p. 703-712 , 2015

Link: https://doi.org/10.1007/..

9

In situ pectin engineering as a tool to tailor the consiste..:

Christiaens, Stefanie ; Van Buggenhout, Sandy ; Chaula, Davis...
Food Chemistry. 133 (2012) 1 - p. 146-155 , 2012

Link: https://doi.org/10.1016/..

10

In vitro approaches to estimate the effect of food processi..:

Van Buggenhout, Sandy ; Alminger, Marie ; Lemmens, Lien...
Trends in Food Science & Technology. 21 (2010) 12 - p. 607-618 , 2010

Link: https://doi.org/10.1016/..

11

Development and Application of a Rheological Method to Inve..:

Moelants, Katlijn R. N. ; Smith, Paul R. ; Lipkie, Tristan E....
Journal of the American Oil Chemists' Society. 96 (2019) 8 - p. 865-876 , 2019

Link: https://doi.org/10.1002/..

12

Process–Structure–Function Relations of Pectin in Food:

Christiaens, Stefanie ; Van Buggenhout, Sandy ; Houben, Ken...
Critical Reviews in Food Science and Nutrition. 56 (2015) 6 - p. 1021-1042 , 2015

Link: https://doi.org/10.1080/..

13

Effect of calcium ions and pH on the structure and rheology..:

Moelants, Katlijn R.N. ; Cardinaels, Ruth ; De Greef, Kaat...
Food Hydrocolloids. 36 (2014) - p. 382-391 , 2014

Link: https://doi.org/10.1016/..

14

A Review on the Relationships between Processing, Food Stru..:

Moelants, Katlijn R.N. ; Cardinaels, Ruth ; Van Buggenhout, Sandy...
Comprehensive Reviews in Food Science and Food Safety. 13 (2014) 3 - p. 241-260 , 2014

Link: https://doi.org/10.1111/..

15

Rheology of Concentrated Tomato-Derived Suspensions: Effect..:

Moelants, Katlijn R. N. ; Cardinaels, Ruth ; Jolie, Ruben P....
Food and Bioprocess Technology. 7 (2013) 1 - p. 248-264 , 2013

Link: https://doi.org/10.1007/..