Hendrickx, Marc E.

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A., & Hendrickx, M. (2015) · Comprehensive Reviews in Food Science and Food Safety

Polysaccharides Composition and ApplicationsProteins in Food Systems

Cited by 394

The potential of microalgae and their biopolymers as structuring ingredients in food: A review

Bernaerts, T. M. M., Gheysen, L., Foubert, I., Hendrickx, M. E., & Van Loey, A. M. (2019) · Biotechnology Advances

Polysaccharides Composition and ApplicationsSeaweed-derived Bioactive Compounds

Cited by 271

Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides

Bernaerts, T. M. M., Gheysen, L., Kyomugasho, C., Jamsazzadeh Kermani, Z., Vandionant, S., Foubert, I., Hendrickx, M. E., & Van Loey, A. M. (2018) · Algal Research

Seaweed-derived Bioactive CompoundsPolysaccharides Composition and Applications

Cited by 235

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

The burden of mental disorders and access to mental health and psychosocial support services in Syria and among Syrian refugees in neighboring countries: a systematic review

Hendrickx, M., Woodward, A., Fuhr, D. C., Sondorp, E., & Roberts, B. (2020) · Journal of Public Health

Migration, Health and TraumaMental Health Treatment and Access

Cited by 113

Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil

Knockaert, G., Pulissery, S. K., Lemmens, L., Van Buggenhout, S., Hendrickx, M., & Van Loey, A. (2012) · Journal of Agricultural and Food Chemistry

Edible Oils Quality and AnalysisProteins in Food Systems

Cited by 108

Functional properties of citric acid extracted mango peel pectin as related to its chemical structure

Jamsazzadeh Kermani, Z., Shpigelman, A., Pham, H. T. T., Van Loey, A. M., & Hendrickx, M. E. (2015) · Food Hydrocolloids

Polysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls

Cited by 82

An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)

Liaotrakoon, W., Van Buggenhout, S., Christiaens, S., Houben, K., De Clercq, N., Dewettinck, K., & Hendrickx, M. E. (2013) · European Food Research and Technology

Polysaccharides and Plant Cell WallsPolysaccharides Composition and Applications

Cited by 36

Pectin -interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Kyomugasho, C., Willemsen, K. L. D. D., Christiaens, S., Van Loey, A. M., & Hendrickx, M. E. (2015) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 35

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Santiago, J. S. J., Salvia-Trujillo, L., Palomo, A., Niroula, A., Xu, F., Van Loey, A. M., & Hendrickx, M. E. (2018) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 18