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Publications

Peer-reviewed Publications in International Journals

  1. Sharan, S., Zanghelini, G., Zotzel, J., Bonerz, D., Aschoff, J., Saint-Eve, A., Maillard, M-N. (2020). Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Comprehensive reviews in food science and food safety, volume 20, issue 1, p401-428.
  2. Gwala, S., Pallares Pallares, A., Pälchen, K., Hendrickx, M., Grauwet, T. (2020). In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting. Food Research International, Volume 137, 109512.
  3. Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Hendrickx, M. and Van Loey, A. (2021). Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited. Journal of Food Engineering, 241, 110402.
  4. Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Goos, P., Hendrickx, M. and Van Loey, A. (2021). The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars. LWT Food Science and Technology, 145, 111270.
  5. Noordraven, L.E.C., Bernaerts, T., Mommens, L., Hendrickx, M.E., Van Loey, A.M. (2021). Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. LWT Food Science and Technology, 146, 111409.
  6. Atencio, S., Bernaerts, T., Liu, D., Reineke, K., Hendrickx, M., Van Loey, A. (2021). Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient. Innovative Food Science & Emerging Technologies, 69, 102669.
  7. Patra, T., Rinnan, A, Olsen, K. (2021). The physical stability of plant-based drinks and the analysis methods thereof. Food hydrocolloids, 118, 106770.
  8. Noordraven, L.E.C., Buvé, C., Chen, C., Hendrickx, M.E., Van Loey, A.M. (2021). Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas (Cicer arietinum L.). ACS Food Sci. Technol.
  9. Bahari, A., Moelants, K., Wallecan, J., Mangiante, G., Mazoyer, J., Hendrickx, M., Grauwet, T. (2021). Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus. Algal Research, 58, 102371.
  10. Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Hendrickx, M. and Van Loey, A. (2021). Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree. LWT Food Science and Technology, 112007.
  11. Pälchen, K., Michels, D., Duijsens, D., Gwala, S., Pallares Pallares, A., Hendrickx, M., Van Loey, A., Grauwet, T. (2021). In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches. Food & Function, Advance Article.
  12. Pallares Pallares, A., Gwala, S., Pälchen, K., Duijsens, D., Hendrickx, M., Grauwet, T. (2021). Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook. Comprehensive Reviews in Food Science and Food Safety, 20:1524–1553.
  13. Aravindakshan, S., Nguyen, A.T.H., Kyomugasho, C., Buvé, C., Dewettinck, K., Van Loey, A.,  Hendrickx, M.E. (2021). The impact of drying and rehydration on the structural properties and quality attributes of pre-cooked dried beans. Foods, 10(7), 1665.
  14. Aravindakshan, S. et al. (2021). The moisture plasticizing effect on enzyme catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development. Journal of Food Engineering, 110781.
  15. Kyomugasho, C., Kamau, P.G., Aravindakshan, S., Hendrickx, M.E. (2021). Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams. Food Research International, 140, 109794.
  16. Faber, I., Henn, K., Brugarolas, M., Perez-Cueto, F.J. (2021). Relevant characteristics of food products based on alternative proteins according to European consumers. Journal of the Science of Food and Agriculture.