| Previous institute | Top | Publication | KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Centre for Food and Microbial Technology; Laboratory of Food Technology, more |
| Publication | Top | Publication | | A1 Publication [show] | - Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Food & Function 9(4): 2433-2446. https://dx.doi.org/10.1039/c8fo00261d, more
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