Hendrickx Marc

Hendrickx Marc

Catholic University of Leuven - Leuven / Belgium
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1407202
Katholieke Universiteit Leuven
person_outline Hendrickx Marc's MOST POPULAR ARTICLES
1-) Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review Trends in Food Science & Technology 19 (6), 320-328, 2008
2-) Pectins in processed fruits and vegetables: Part II—Structure–function relationships Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 2009
3-) Does high pressure processing influence nutritional aspects of plant based food systems? Trends in Food Science & Technology 19 (6), 300-308, 2008
4-) The emulsifying and emulsion‐stabilizing properties of pectin: A review Comprehensive Reviews in Food Science and Food Safety 14 (6), 705-718, 2015
5-) The emulsifying and emulsion‐stabilizing properties of pectin: A reviewED Ngouémazong, S Christiaens, A Shpigelman, A Van Loey, ...Comprehensive Reviews in Food Science and Food Safety 14 (6), 705-718, 20153812015