基本信息
浏览量:159
职业迁徙
个人简介
His research activities focus on the effect of food processing and preservation technologies on food functional properties, the process structure function relations. Technologies refer to structure enabling and preservation technologies including conventional technologies (thermal processing, freezing and frozen storage) and new technologies (high pressure thermal processing, high pressure freezing and high pressure homogenization). Functional properties refer to food structural aspects and the retention, generation and in vitro accessibility of health related compounds. The research approach focuses on kinetic and mechanistic aspects and scientific approaches for quantitative process impact evaluation. This includes the development of extrinsic indicator systems and the identification of intrinsic indicator systems based on profiling and targeted component analysis.
研究兴趣
论文共 758 篇作者统计合作学者相似作者
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Flore Vancoillie,Sarah H. E. Verkempinck, Lili Sluys, Sarah De Mazi,Christof Van Poucke,Marc E. Hendrickx,Ann M. Van Loey,Tara Grauwet
FOOD CHEMISTRY (2024): 138644-138644
FOOD HYDROCOLLOIDS (2024): 109653
FOOD HYDROCOLLOIDS (2024): 109711
FOOD & FUNCTIONno. 2 (2024): 591-607
Flore Vancoillie,Sarah H. E. Verkempinck, Lili Sluys, Sarah De Maziere,Sophie M. Delbaere,Christof Van Poucke,Marc E. Hendrickx,Ann M. Van Loey,Tara Grauwet
Sophie M. Delbaere,Tom Bernaerts, Gina Verlooy,Flore Vancoillie,Marc E. Hendrickx, Tara Grauwet,Ann M. Van Loey
Food Research Internationalpp.114750, (2024)
Food Chemistry (2024): 139762-139762
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作者统计
#Papers: 727
#Citation: 28246
H-Index: 85
G-Index: 121
Sociability: 7
Diversity: 0
Activity: 3
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