List of works - Sandy Van Buggenhout

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

article

A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activity.

scientific article published in May 2010

Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach.

scientific article published on 3 November 2010

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

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

article

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

article published in 2012

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes

scientific article published on 15 August 2009

Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products

scholarly article by Evelien Vandevenne et al published May 2011 in Food Research International

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters

scientific article published on 09 May 2011

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

scientific article published on 01 November 2010

Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

article

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

article published in 2010

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products

scholarly article by Evelien Vandevenne et al published July 2012 in Innovative Food Science and Emerging Technologies

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

article published in 2012

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

article

Influence of high-pressure homogenization on functional properties of orange pulp

article published in 2015

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrots

scientific article published on 01 January 2004

Influence of pectin structure on texture of pectin–calcium gels

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

Influence of processing on the pectin structure–function relationship in broccoli purée

article published in 2012

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing

scientific article published on 10 November 2012

Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

scientific article published on 16 November 2010

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

scientific article published in December 2010

Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods

article

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples.

scientific article

Process-Structure-Function Relations of Pectin in Food

scientific article

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

scientific article published on 15 March 2011

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions

scientific article published on 27 November 2012

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of β-carotene

Size exclusion chromatography to gain insight into the complex formation of carrot pectin methylesterase and its inhibitor from kiwi fruit as influenced by thermal and high-pressure processing

scientific article published in December 2009

Structural design of natural plant-based foods to promote nutritional quality

article

The Effect of Endogenous Pectinases on the Consistency of Tomato–Carrot Purée Mixes

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

article by Hoang Hai Nguyen et al published 12 November 2015 in European Food Research and Technology

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

scientific article

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

article published in 2013

Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

article

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

scientific article published on 13 December 2011

List of works by Sandy Van Buggenhout

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activity.

Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach.

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

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes

Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

Influence of high-pressure homogenization on functional properties of orange pulp

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrots

Influence of pectin structure on texture of pectin–calcium gels

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

Influence of processing on the pectin structure–function relationship in broccoli purée

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing

Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples.

Process-Structure-Function Relations of Pectin in Food

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of β-carotene

Size exclusion chromatography to gain insight into the complex formation of carrot pectin methylesterase and its inhibitor from kiwi fruit as influenced by thermal and high-pressure processing

Structural design of natural plant-based foods to promote nutritional quality

The Effect of Endogenous Pectinases on the Consistency of Tomato–Carrot Purée Mixes

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries