Search Results - "Santiago, Jihan Santanina"

Deliberate processing of carrot purées entails tailored serum pectin structures by Santiago, Jihan Santanina J., Christiaens, Stefanie, Van Loey, Ann M., Hendrickx, Marc E.

“…A combination of mechanical tissue disintegration techniques (i.e. blending and high pressure homogenization) and heat treatments (i.e. high and low…”
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Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability by Wibowo, Scheling, Grauwet, Tara, Santiago, Jihan Santanina, Tomic, Jovana, Vervoort, Liesbeth, Hendrickx, Marc, Van Loey, Ann

“…In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in…”
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Colour and carotenoid changes of pasteurised orange juice during storage by Wibowo, Scheling, Vervoort, Liesbeth, Tomic, Jovana, Santiago, Jihan Santanina, Lemmens, Lien, Panozzo, Agnese, Grauwet, Tara, Hendrickx, Marc, Van Loey, Ann

“…•Colour changes during storage were best described by a zero-order kinetic model.•The estimated activation energies for all colour parameters were…”
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The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure by Santiago, Jihan Santanina J., Jamsazzadeh Kermani, Zahra, Xu, Fei, Van Loey, Ann M., Hendrickx, Marc E.

“…The influence of mechanical tissue disintegration techniques (i.e. blending and high pressure homogenization) and the stimulation of endogenous pectin-related…”
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Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity by Santiago, Jihan Santanina J., Salvia-Trujillo, Laura, Palomo, Alex, Niroula, Anuj, Xu, Fei, Van Loey, Ann M., Hendrickx, Marc E.

“…The emulsification capacity of process-induced tomato and broccoli sera, containing proteins and pectin with distinct molecular structures, was investigated…”
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In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées by Santiago, Jihan Santanina J., Salvia-Trujillo, Laura, Zucca, Roberta, Van Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.

“…The potential use of water-soluble biopolymers from vegetable-origin in structuring oil-in-water emulsions and the influence on their digestion was…”
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Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions by Santiago, Jihan Santanina J., Kyomugasho, Clare, Maheshwari, Shashikant, Jamsazzadeh Kermani, Zahra, Van de Walle, Davy, Van Loey, Ann M., Dewettinck, Koen, Hendrickx, Marc E.

“…The molecular structure of pectin, a cell wall polysaccharide in fruits and vegetables, greatly determines its functionality. Owing to its solubility…”
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Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp by Meersman, Esther, Struyf, Nore, Kyomugasho, Clare, Jamsazzadeh Kermani, Zahra, Santiago, Jihan Santanina, Baert, Eline, Hemdane, Sami, Vrancken, Gino, Verstrepen, Kevin J, Courtin, Christophe M, Hendrickx, Marc, Steensels, Jan

“…Microbial fermentation of the viscous pulp surrounding cocoa beans is a crucial step in chocolate production. During this process, the pulp is degraded, after…”
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Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities by Santiago-Alumbro, Jihan Santanina, Van Loey, Ann, Hendrickx, Marc

“…The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure…”
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