Katharina Palchen
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Explore the profile of Katharina Palchen including associated specialties, affiliations and a list of published articles.
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9
Citations
31
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Recent Articles
1.
Duijsens D, Palchen K, Verkempinck S, Guevara-Zambrano J, Hendrickx M, Van Loey A, et al.
Food Chem
. 2023 Apr;
418:135709.
PMID: 37023667
Cellular pulse ingredients are increasingly being studied but little knowledge on their proteolysis patterns upon digestion is available. This study investigated a size exclusion chromatography (SEC) approach to study in...
2.
Duijsens D, Verkempinck S, De Coster A, Palchen K, Hendrickx M, Grauwet T
Foods
. 2023 Feb;
12(3).
PMID: 36766054
Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked...
3.
Palchen K, Bredie W, Duijsens D, Isaac Alfie Castillo A, Hendrickx M, Van Loey A, et al.
Food Res Int
. 2022 Jun;
157:111245.
PMID: 35761557
Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to...
4.
Krause S, Debon S, Palchen K, Jakobi R, Rega B, Bonazzi C, et al.
Food Funct
. 2022 Feb;
13(6):3206-3219.
PMID: 35212347
This study investigated the digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified...
5.
Palchen K, Van den Wouwer B, Duijsens D, Hendrickx M, Van Loey A, Grauwet T
Foods
. 2022 Jan;
11(2).
PMID: 35053939
Processing results in the transformation of pulses' structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we...
6.
Duijsens D, Gwala S, Pallares A, Palchen K, Hendrickx M, Grauwet T
Compr Rev Food Sci Food Saf
. 2021 Aug;
20(5):5067-5096.
PMID: 34402573
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated...
7.
Palchen K, Michels D, Duijsens D, Gwala S, Pallares A, Hendrickx M, et al.
Food Funct
. 2021 Jul;
12(17):7787-7804.
PMID: 34231615
Attention has been given to more (semi-)dynamic in vitro digestion approaches ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time...
8.
Pallares A, Gwala S, Palchen K, Duijsens D, Hendrickx M, Grauwet T
Compr Rev Food Sci Food Saf
. 2021 Jan;
20(2):1524-1553.
PMID: 33410276
Pulse seeds are nutritious and sustainable matrices with a high level of intrinsic microstructural complexity. They contain high-quality plant-based protein and substantial amounts of slowly digestible starch and dietary fiber....
9.
Gwala S, Pallares A, Palchen K, Hendrickx M, Grauwet T
Food Res Int
. 2020 Nov;
137:109512.
PMID: 33233147
When pulse seeds from a single batch are cooked, considerable variability of hardness values in the population is usually observed. Sorting the seeds into hardness categories could reduce the observed...