Marc Hendrickx
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Explore the profile of Marc Hendrickx including associated specialties, affiliations and a list of published articles.
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111
Citations
549
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Recent Articles
1.
Svennevig K, Hicks S, Forbriger T, Lecocq T, Widmer-Schnidrig R, Mangeney A, et al.
Science
. 2024 Sep;
385(6714):1196-1205.
PMID: 39264997
Climate change is increasingly predisposing polar regions to large landslides. Tsunamigenic landslides have occurred recently in Greenland (), but none have been reported from the eastern fjords. In September 2023,...
2.
Zhu L, Chen D, Hendrickx M, Kyomugasho C
Food Res Int
. 2023 Nov;
174(Pt 1):113524.
PMID: 37986511
Hard-to-cook (HTC) is a textural defect that delays the softening of common bean seeds during cooking. While this defect is commonly associated with conventionally stored beans, soaking/cooking of beans in...
3.
Wainaina I, Wafula E, Kyomugasho C, Sila D, Hendrickx M
Food Res Int
. 2023 Oct;
173(Pt 2):113418.
PMID: 37803756
Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers. Although it...
4.
Zhu L, Che A, Kyomugasho C, Chen D, Hendrickx M
Food Res Int
. 2023 Oct;
173(Pt 2):113377.
PMID: 37803715
To establish the HTC defect development, the cooking kinetics of seeds of ten bean accessions (belonging to seven common bean market classes), fresh and conventionally aged (35 °C, 83% RH,...
5.
Santiago-Alumbro J, Van Loey A, Hendrickx M
J Food Sci Technol
. 2023 Oct;
60(12):3043-3053.
PMID: 37790925
The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and...
6.
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...
7.
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...
8.
Chen D, Bernaerts T, Debon S, Oduah C, Zhu L, Wallecan J, et al.
Food Res Int
. 2023 Jan;
163:112216.
PMID: 36596145
Utilization of common beans is greatly hampered by the hard-to-cook (HTC) defect induced by ageing of the beans under adverse storage. Large bean-to-bean variations exist in a single batch of...
9.
Wainaina I, Kyomugasho C, Delbaere S, Wafula E, Van Loey A, Sila D, et al.
Food Res Int
. 2022 Dec;
162(Pt B):112102.
PMID: 36461342
During storage, common beans are susceptible to ageing leading to quality changes, in particular their cooking quality. In this study, kinetics of evolution of volatile compounds was assessed in order...
10.
Chen D, Hu K, Zhu L, Hendrickx M, Kyomugasho C
Food Res Int
. 2022 Dec;
162(Pt A):112021.
PMID: 36461306
Cell wall material was isolated from selected non-aged and aged Red haricot bean cotyledons using a texture-based classification approach. Pectin-depleted residual cell wall fractions were obtained by sequential pectin extraction...