Grauwet, Tara

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

Verkempinck, S. H. E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A. M., Hendrickx, M. E., & Grauwet, T. (2018) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 173

Iron deficiency after bariatric surgery: What is the real problem?

Steenackers, N., Van der Schueren, B., Mertens, A., Lannoo, M., Grauwet, T., Augustijns, P., & Matthys, C. (2018) · Proceedings of the Nutrition Society

Bariatric Surgery and OutcomesIron Metabolism and Disorders

Cited by 106

Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Bernaerts, T. M. M., Verstreken, H., Dejonghe, C., Gheysen, L., Foubert, I., Grauwet, T., & Van Loey, A. M. (2020) · Journal of Functional Foods

Algal biology and biofuel productionFatty Acid Research and Health

Cited by 102

Potential of Chickpea flours with different microstructures as multifunctional ingredient in an instant soup application

Noordraven, L. E. C., Kim, H.-J., Hoogland, H., Grauwet, T., & Van Loey, A. M. (2021) · Foods

Food composition and propertiesProteins in Food Systems

Cited by 18