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Christiaens, Stefanie
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1

Pectin nanostructure influences pectin-cation interactions ..:

Kyomugasho, Clare ; Gwala, Shannon ; Christiaens, Stefanie...
Food Hydrocolloids.  62 (2017)  - p. 299-310 , 2017
Link: https://doi.org/10.1016/..
 
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2

Detailed analysis of seed coat and cotyledon reveals molecu..:

Yi, Jianyong ; Njoroge, Daniel M. ; Sila, Daniel N....
Food Chemistry.  210 (2016)  - p. 481-490 , 2016
Link: https://doi.org/10.1016/..
 
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3

In vitro β‐Carotene Bioaccessibility and Lipid Digestion in..:

Verrijssen, Tina A.J. ; Christiaens, Stefanie ; Verkempinck, Sarah H.E....
Journal of Food Science.  81 (2016)  10 - p. , 2016
Link: https://doi.org/10.1111/..
 
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4

Evaluation of cation-facilitated pectin-gel properties: Cry..:

Kyomugasho, Clare ; Christiaens, Stefanie ; Van de Walle, Davy...
Food Hydrocolloids.  61 (2016)  - p. 172-182 , 2016
Link: https://doi.org/10.1016/..
 
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5

Mechanistic insight into common bean pectic polysaccharide ..:

Njoroge, Daniel M. ; Kinyanjui, Peter K. ; Chigwedere, Claire M....
Food Research International.  81 (2016)  - p. 39-49 , 2016
Link: https://doi.org/10.1016/..
 
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6

Quantifying the Effects of Postharvest Storage and Soaking ..:

Kinyanjui, Peter K. ; Njoroge, Daniel M. ; Makokha, Anselimo O....
Journal of Food Processing and Preservation.  41 (2016)  4 - p. e13036 , 2016
Link: https://doi.org/10.1111/..
 
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7

Deliberate processing of carrot purées entails tailored ser..:

Santiago, Jihan Santanina J. ; Christiaens, Stefanie ; Van Loey, Ann M..
Innovative Food Science & Emerging Technologies.  33 (2016)  - p. 515-523 , 2016
Link: https://doi.org/10.1016/..
 
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8

Pectin-interactions and in vitro bioaccessibility of calciu..:

Kyomugasho, Clare ; Willemsen, Katleen L.D.D. ; Christiaens, Stefanie..
Food Hydrocolloids.  49 (2015)  - p. 164-175 , 2015
Link: https://doi.org/10.1016/..
 
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9

The Emulsifying and Emulsion-Stabilizing Properties of Pect..:

Ngouémazong, Eugénie D. ; Christiaens, Stefanie ; Shpigelman, Avi..
Comprehensive Reviews in Food Science and Food Safety.  14 (2015)  6 - p. 705-718 , 2015
Link: https://doi.org/10.1111/..
 
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10

Pectin characterisation in vegetable waste streams: A start..:

Christiaens, Stefanie ; Uwibambe, Denyse ; Uyttebroek, Maarten...
LWT - Food Science and Technology.  61 (2015)  2 - p. 275-282 , 2015
Link: https://doi.org/10.1016/..
 
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11

FT-IR spectroscopy, a reliable method for routine analysis ..:

Kyomugasho, Clare ; Christiaens, Stefanie ; Shpigelman, Avi..
Food Chemistry.  176 (2015)  - p. 82-90 , 2015
Link: https://doi.org/10.1016/..
 
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12

Microscopic evidence for Ca2+ mediated pectin–pectin intera..:

Kyomugasho, Clare ; Willemsen, Katleen L.D.D. ; Christiaens, Stefanie..
Food Chemistry.  188 (2015)  - p. 126-136 , 2015
Link: https://doi.org/10.1016/..
 
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13

Effect of storage conditions on pectic polysaccharides in c..:

Njoroge, Daniel M. ; Kinyanjui, Peter K. ; Christiaens, Stefanie...
Food Research International.  76 (2015)  - p. 105-113 , 2015
Link: https://doi.org/10.1016/..
 
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14

The effect of high pressure homogenization on pectin: Impor..:

Shpigelman, Avi ; Kyomugasho, Clare ; Christiaens, Stefanie..
Food Hydrocolloids.  43 (2015)  - p. 189-198 , 2015
Link: https://doi.org/10.1016/..
 
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15

Influence of high-pressure homogenization on functional pro..:

Van Buggenhout, Sandy ; Wallecan, Joël ; Christiaens, Stefanie...
Innovative Food Science & Emerging Technologies.  30 (2015)  - p. 51-60 , 2015
Link: https://doi.org/10.1016/..
 
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