{"personrec":{"StatusID":1,"PersStatus":null,"Status":"Valid","PersID":37264,"PersName":"Verhaegen, Katrien","PublicFlag":1,"CheckedFlag":0,"Surname":"Verhaegen","Firstname":"Katrien","Initials":"K.A.F.","AddressedAs":null,"Function":null,"DateLastModified":{"date":"2024-03-07 11:30:20.490000","timezone_type":1,"timezone":"+00:00"},"PersTitle":null,"PersStatusID":null,"AbstractEnglish":null,"AbstractOtherLang":null,"AbstractLangCode":null,"AbstractLangID":null,"AutID":368919,"ND":null,"UD":"2019-03-26"},"loaninfo":null,"pictures":[],"institutes":null,"pastins":[{"instituterec":{"InsID":14162,"FullOrigName":"University of Leuven; Groep Wetenschap en Technologie; Department of Microbial and Molecular Systems; Centre for Food and Microbial Technology; Laboratory of Food Technology","Acronym":null,"Function":null,"BeginDay":null,"BeginMonth":null,"BeginYear":null,"EndDay":null,"EndMonth":null,"EndYear":null,"Notes":null,"Line1":null,"Line2":null,"Line3":null,"Line4":null,"Phone":null,"GSM":null,"Email":null,"FullStandardName":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Centre for Food and Microbial Technology; Laboratory of Food Technology"},"parent":null,"institutes":null,"references":null,"conferences":null,"datasets":null,"persons":null,"pastpers":null,"subpers":null,"projects":null,"urls":null,"pictures":null,"published":null,"affrefs":null,"collections":null,"thesterms":null,"taxterms":null,"geoterms":null,"thestermsFRIS":null,"nXtins":null,"previns":null,"spcols":null,"resmessage":"no id specified","complete":0,"participantrec":null,"peerrevs":null,"urlmaps":null}],"projects":[],"datasets":null,"references":{"A1":[{"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":368919,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}]},"urls":null,"spcols":null,"thesterms":null,"taxterms":null,"pub":1,"newses":null,"updses":{"SesID":93992,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2019-03-26"},"urlmaps":[],"resmessage":"no id specified","complete":1}