검색결과 : 33건
| No. | Article |
|---|---|
| 1 |
From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion Verkempinck SHE, Salvia-Trujillo L, Garcia MRI, Hendrickx ME, Grauwet T Journal of Food Engineering, 260, 40, 2019 |
| 2 |
A kinetic study of furan formation during storage of shelf-stable fruit juices Palmers S, Grauwet T, Celus M, Wibowo S, Kebede BT, Hendrickx ME, Van Loey A Journal of Food Engineering, 165, 74, 2015 |
| 3 |
Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A Journal of Food Engineering, 97(3), 301, 2010 |
| 4 |
Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure-temperature-time indicators Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A Journal of Food Engineering, 98(1), 93, 2010 |
| 5 |
Investigating the Potential of Bacillus subtilis alpha-Amylase as a Pressure-Temperature-Time Indicator for High Hydrostatic Pressure Pasteurization Processes Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A Biotechnology Progress, 25(4), 1184, 2009 |
| 6 |
Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua) Skipnes D, Van der Plancken I, Van Loey A, Hendrickx ME Journal of Food Engineering, 85(1), 51, 2008 |
| 7 |
Kinetics of acrylamide formation/elimination reactions as affected by water activity De Vleeschouwer K, Van der Plancken I, Van Loey A, Hendrickx ME Biotechnology Progress, 23(3), 722, 2007 |
| 8 |
Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins Van der Plancken I, Van Loey A, Hendrickx ME Journal of Food Engineering, 78(1), 206, 2007 |
| 9 |
Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system Valdramidis VP, Geeraerd AH, Poschet F, Ly-Nguyen B, Van Opstal I, Van Loey AM, Michiels CW, Hendrickx ME, Van Impe JF Journal of Food Engineering, 78(3), 1010, 2007 |
| 10 |
Foaming properties of egg white proteins affected by heat or high pressure treatment Van der Plancken I, Van Loey A, Hendrickx ME Journal of Food Engineering, 78(4), 1410, 2007 |