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Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed <i>Chondrus crispus</i> neutrally extracted at varying temperatures and time. <i>Food Hydrocolloids 133</i>: 107995. <a href=\"https://dx.doi.org/10.1016/j.foodhyd.2022.107995\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodhyd.2022.107995</a>","AutID":494666,"MonDate":null,"AnaDate":2022,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":352992,"RR":"<b>Bahari, A.; Moelants, K.; Kloeck, M.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T.</b> (2021). Mechanical disintegration and particle size sieving of <i>Chondrus crispus</i> (Irish Moss) gametophytes and their effect on carrageenan and phycoerythrin extraction. <i>Foods 10(12)</i>: 2928. <a href=\"https://dx.doi.org/10.3390/foods10122928\" target=\"_blank\">https://dx.doi.org/10.3390/foods10122928</a>","AutID":491048,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":353479,"RR":"<b>Bahari, A.; Moelants, K.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T.</b> (2021). Understanding the effect of time, temperature and salts on carrageenan extraction from <i>Chondrus crispus</i>. <i>Algal Research 58</i>: 102371. <a href=\"https://dx.doi.org/10.1016/j.algal.2021.102371\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2021.102371</a>","AutID":494666,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":322832,"RR":"<b>Bernaerts, T.M.M.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M.</b> (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: a review. <i>Biotechnol. Adv. 37(8)</i>: 107419. <a href=\"https://dx.doi.org/10.1016/j.biotechadv.2019.107419\" target=\"_blank\">https://dx.doi.org/10.1016/j.biotechadv.2019.107419</a>","AutID":407217,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":301254,"RR":"<b>Bernaerts, T.M.M.; Gheysen, L.; Kyomugasho, C.; Kermani, Z.J.; Vandionant, S.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M.</b> (2018). Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides. <i>Algal Research 32</i>: 150-161. <a href=\"https://dx.doi.org/10.1016/j.algal.2018.03.017\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2018.03.017</a>","AutID":318612,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":307991,"RR":"<b>Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M.</b> (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of <i>Porphyridium cruentum</i> and <i>Chlorella vulgaris</i> as functional food ingredients. <i>Food & Function 9(4)</i>: 2433-2446. <a href=\"https://dx.doi.org/10.1039/c8fo00261d\" target=\"_blank\">https://dx.doi.org/10.1039/c8fo00261d</a>","AutID":318612,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":307926,"RR":"<b>Bernaerts, T.M.M.; Kyomugasho, C.; Van Looveren, N.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M.</b> (2018). Molecular and rheological characterization of different cell wall fractions of <i>Porphyridium cruentum</i>. <i>Carbohydrate Polymers 195</i>: 542-550. <a href=\"https://dx.doi.org/10.1016/j.carbpol.2018.05.001\" target=\"_blank\">https://dx.doi.org/10.1016/j.carbpol.2018.05.001</a>","AutID":368312,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":307949,"RR":"<b>Verhaeghe, T.; Van Poucke, C.; Vlaemynck, G.; De Block, J.; Hendrickx, M.E.</b> (2018). Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (<i>Crangon crangon</i>). <i>Food Chemistry 254</i>: 359-366. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.01.195\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.01.195</a>","AutID":240939,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":293692,"RR":"<b>Bernaerts, T.M.M.; Panozzo, A.; Doumen, V.; Foubert, I.; Gheysen, L.; Goiris, K.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M.</b> (2017). Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing. <i>Algal Research 25</i>: 452-463. <a href=\"https://dx.doi.org/10.1016/j.algal.2017.05.014\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2017.05.014</a>","AutID":318612,"MonDate":null,"AnaDate":2017,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":256630,"RR":"<b>Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Hendrickx, M.</b> (2016). Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (<i>Crangon crangon</i>). <i>Food Chemistry 197(part A)</i>: 641-647. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2015.11.024\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2015.11.024</a>","AutID":218639,"MonDate":null,"AnaDate":2016,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":293786,"RR":"<b>Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Braeckman, R.; Hendrickx, M.E.</b> (2016). Kinetics of heat induced muscle protein denaturation of brown shrimp (<i>Crangon crangon</i>). <i>Journal of Food Engineering 191</i>: 88-94. <a href=\"https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010\" target=\"_blank\">https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010</a>","AutID":338818,"MonDate":null,"AnaDate":2016,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":238307,"RR":"<b>Massin, C.; Hendrickx, M.E.</b> (2013). On two Psolidae (Echinodermata: Holothuroidea) from the Gulf of California, Mexico. <i>Rev. Mex. Biodiv. 84(1)</i>: 94-99. <a href=\"http://dx.doi.org/10.7550/rmb.27287\" target=\"_blank\">dx.doi.org/10.7550/rmb.27287</a>","AutID":179397,"MonDate":null,"AnaDate":2013,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":239279,"RR":"<b>Massin, C.; Hendrickx, M.E.</b> (2011). Deep-water Holothuroidea (Echinodermata) collected during the TALUD cruises off the Pacific coast of Mexico, with the description of two new species. <i>Rev. Mex. Biodiv. 82(2)</i>: 413-443","AutID":183242,"MonDate":null,"AnaDate":2011,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":280738,"RR":"<b>Vervoort, L.; Van der Plancken, I.; Grauwet, T.; Verjans, P.; Courtin, C.M.; Hendrickx, M.E.; Van Loey, A.</b> (2011). Xylanase B from the hyperthermophile <i>Thermotoga maritima</i> as an indicator for temperature gradients in high pressure high temperature processing. <i>Innovative Food Science & Emerging Technologies 12(2)</i>: 187-196. <a href=\"https://dx.doi.org/10.1016/j.ifset.2011.01.006\" target=\"_blank\">https://dx.doi.org/10.1016/j.ifset.2011.01.006</a>","AutID":240939,"MonDate":null,"AnaDate":2011,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":280817,"RR":"<b>Skipnes, D.; Van der Plancken, I.; Van Loey, A.; Hendrickx, M.E.</b> (2008). Kinetics of heat denaturation of proteins from farmed Atlantic cod (<i>Gadus morhua</i>). <i>Journal of Food Engineering 85(1)</i>: 51-58. <a href=\"https://dx.doi.org/10.1016/j.jfoodeng.2007.06.030\" target=\"_blank\">https://dx.doi.org/10.1016/j.jfoodeng.2007.06.030</a>","AutID":241374,"MonDate":null,"AnaDate":2008,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":280861,"RR":"<b>Johnsen, S.O.; Skipnes, D.; Skåra, T.; Hendrickx, M.E.</b> (2007). Thermal inactivation kinetics of acid phosphatase (ACP) in cod (<i>Gadus morhua</i>). <i>Eur. Food Res. Technol. 224(3)</i>: 315-320. <a href=\"https://dx.doi.org/10.1007/s00217-006-0433-7\" target=\"_blank\">https://dx.doi.org/10.1007/s00217-006-0433-7</a>","AutID":243113,"MonDate":null,"AnaDate":2007,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":280846,"RR":"<b>Skipnes, D.; Østby, M.L.; Hendrickx, M.E.</b> (2007). A method for characterising cook loss and water holding capacity in heat treated cod (<i>Gadus morhua</i>) muscle. <i>Journal of Food Engineering 80(4)</i>: 1078-1085. <a href=\"https://dx.doi.org/10.1016/j.jfoodeng.2006.08.015\" target=\"_blank\">https://dx.doi.org/10.1016/j.jfoodeng.2006.08.015</a>","AutID":243113,"MonDate":null,"AnaDate":2007,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}],"Abstr":[{"BRefID":331550,"RR":"<b>Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Hendrickx, M.</b> (2015). Quality improvement of cooked brown shrimp <i>Crangon crangon</i> trough detailed kinetic studies of the major quality attributes, <b><i>in</i></b>: <i>TAFT 2015: 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting). Program book.</i> pp. 27","AutID":431941,"MonDate":null,"AnaDate":2015,"PeerRev":0,"outputType":"6_Abstr","OpenAcc":1}]},"urls":[{"URL":"https://orcid.org/0000-0002-3823-0851","externalID":"0000-0002-3823-0851","URLTypeCode":"ORCID","URLType":"ORCID"}],"spcols":null,"thesterms":null,"taxterms":null,"pub":1,"newses":{"SesID":89723,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2018-08-07"},"updses":{"SesID":111212,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2023-05-16"},"urlmaps":[],"resmessage":"no id specified","complete":1}