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Stefanie Christiaens · SciRah

Researcher profile · Semantic Scholar

Stefanie Christiaens

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Stefanie Christiaens — researcher profile on SciRah

h-index: 30
Works: 52
Citations: 2,726

Most-cited papers

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
E. D. Ngouémazong, Stefanie Christiaens, Avi Shpigelman, A. V. Van Loey +1 more
2015348 citations
Semantic Scholar
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices.
Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, A. V. Van Loey +1 more
2015Food Chemistry291 citations Open access
Semantic Scholar
Process–Structure–Function Relations of Pectin in Food
Stefanie Christiaens, S. VanBuggenhout, Ken Houben, Zahra Jamsazzadeh Kermani +4 more
2016Critical reviews in food science and nutrition173 citations Open access
Semantic Scholar
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples.
S. Gwanpua, S. VanBuggenhout, B. Verlinden, Stefanie Christiaens +6 more
2014Food Chemistry165 citations Open access
Semantic Scholar
Isolation and structural characterisation of papaya peel pectin
B. Koubala, Stefanie Christiaens, G. Kansci, A. V. Van Loey +1 more
2014107 citations
Semantic Scholar
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
P. Kinyanjui, D. Njoroge, A. Makokha, Stefanie Christiaens +2 more
2014Food Science & Nutrition98 citations Open access
Semantic Scholar
The effect of high pressure homogenization on pectin: Importance of pectin source and pH
Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens, A. V. Van Loey +1 more
201597 citations
Semantic Scholar
The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions
T. A. Verrijssen, Lieselot Balduyck, Stefanie Christiaens, A. V. Van Loey +2 more
201496 citations Open access
Semantic Scholar
Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions
Avi Shpigelman, Clare Kyomugasho, Stefanie Christiaens, A. V. Van Loey +1 more
201489 citations Open access
Semantic Scholar
Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
Clare Kyomugasho, Stefanie Christiaens, D. Van de Walle, A. V. Van Loey +2 more
201686 citations Open access
Semantic Scholar
Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect
D. Njoroge, P. Kinyanjui, C. Chigwedere, Stefanie Christiaens +3 more
201679 citations
Semantic Scholar
Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
Clare Kyomugasho, S. Gwala, Stefanie Christiaens, Z. Kermani +3 more
201775 citations
Semantic Scholar
Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris).
D. Njoroge, P. Kinyanjui, A. Makokha, Stefanie Christiaens +3 more
2014Food Research International70 citations
Semantic Scholar
The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera
K. Moelants, R. Jolie, Stijn Palmers, R. Cardinaels +5 more
2013Food and Bioprocess Technology70 citations Open access
Semantic Scholar
Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect
D. Njoroge, P. Kinyanjui, Stefanie Christiaens, Avi Shpigelman +3 more
201564 citations Open access
Semantic Scholar
Pectin characterisation in vegetable waste streams: a starting point for waste valorisation in the food industry
Stefanie Christiaens, Denyse Uwibambe, M. Uyttebroek, B. van Droogenbroeck +2 more
201562 citations Open access
Semantic Scholar
Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).
Jian-Yong Yi, D. Njoroge, D. Sila, P. Kinyanjui +3 more
2016Food Chemistry58 citations
Semantic Scholar
Pectin conversions under high pressure: Implications for the
R. Jolie, Stefanie Christiaens, A. de Roeck, I. Fraeye +4 more
201257 citations Open access
Semantic Scholar
The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions
T. A. Verrijssen, Sarah H. E. Verkempinck, Stefanie Christiaens, A. V. Van Loey +1 more
201556 citations Open access
Semantic Scholar
Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?
Stefanie Christiaens, S. VanBuggenhout, E. D. Ngouémazong, Evelien Vandevenne +4 more
201156 citations
Semantic Scholar
Influence of high-pressure homogenization on functional properties of orange pulp
S. VanBuggenhout, J. Wallecan, Stefanie Christiaens, S. Debon +4 more
201555 citations Open access
Semantic Scholar
Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses
Stefanie Christiaens, S. VanBuggenhout, Ken Houben, I. Fraeye +2 more
201154 citations
Semantic Scholar
Influence of processing on the pectin structure–function relationship in broccoli purée
Stefanie Christiaens, V. B. M. Mbong, S. VanBuggenhout, Charlotte C. David +3 more
201247 citations
Semantic Scholar
Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part II - Analyses with anti-pectin antibodies
Stefanie Christiaens, S. VanBuggenhout, Evelien Vandevenne, R. Jolie +2 more
201142 citations
Semantic Scholar
Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine
T. A. Verrijssen, K. Smeets, Stefanie Christiaens, Stijn Palmers +2 more
201540 citations Open access
Semantic Scholar
Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach.
Stefanie Christiaens, S. VanBuggenhout, Ken Houben, Davis Chaula +2 more
2012Food Chemistry39 citations
Semantic Scholar
An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)
W. Liaotrakoon, S. VanBuggenhout, Stefanie Christiaens, Ken Houben +3 more
2013European Food Research and Technology38 citations
Semantic Scholar
In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.
T. A. Verrijssen, Stefanie Christiaens, S. Verkempinck, Jeroen Boeve +4 more
2016Journal of Food Science35 citations
Semantic Scholar
Electrostatic pectin-pectin interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions
Clare Kyomugasho, K. L. Willemsen, Stefanie Christiaens, A. V. Van Loey +1 more
201534 citations
Semantic Scholar
In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée
Stefanie Christiaens, S. VanBuggenhout, Davis Chaula, K. Moelants +4 more
201233 citations
Semantic Scholar
Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris)
P. Kinyanjui, D. Njoroge, A. Makokha, Stefanie Christiaens +2 more
201725 citations
Semantic Scholar
Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensions.
Clare Kyomugasho, K. L. Willemsen, Stefanie Christiaens, A. V. Van Loey +1 more
2015Food Chemistry21 citations Open access
Semantic Scholar
Deliberate processing of carrot purées entails tailored serum pectin structures
J. Santiago, Stefanie Christiaens, A. V. Van Loey, M. Hendrickx
201618 citations Open access
Semantic Scholar
Kinetic data for biochemical and microbiological processes during thermal processing
A. V. Van Loey, Stefanie Christiaens, Ines J P Colle, T. Grauwet +5 more
200518 citations
Semantic Scholar
The Effect of Endogenous Pectinases on the Consistency of Tomato–Carrot Purée Mixes
Ken Houben, Stefanie Christiaens, Doungla E. Ngouémazong, S. VanBuggenhout +2 more
2014Food and Bioprocess Technology14 citations
Semantic Scholar
Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach
Evelien Vandevenne, Stefanie Christiaens, S. VanBuggenhout, R. Jolie +6 more
2011Planta11 citations
Semantic Scholar
Relationship between Texture Analysis and Texture Attributes during Postharvest Softening of ‘Jonagold’ and ‘Kanzi’ Apples
S. Gwanpua, V. Dakwa, P. Verboven, B. Nicolai +4 more
20154 citations
Semantic Scholar
Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products
Evelien Vandevenne, Stefanie Christiaens, S. VanBuggenhout, P. Declerck +3 more
20124 citations
Semantic Scholar
The functionality of plant-based food systems as affected by process-induced changes in cell wall polysaccharides
S. VanBuggenhout, Stefanie Christiaens, K. Moelants, Albert Ribas-Agustí +2 more
20132 citations
Semantic Scholar
Process-structure-function relations of pectin in plant-based foods : the use of anti-homogalacturonan antibodies in an integrated methodological approach
Stefanie Christiaens
20121 citations
Semantic Scholar
Deliberate processing of carrot purées influences purée consistency and serum pectin structures
J. Santiago, Stefanie Christiaens, Z. Kermani, A. V. Van Loey +1 more
20160 citations
Semantic Scholar
Pectin structure evolution in relation to development of the hard-to-cook defect in common beans during storage
D. Njoroge, P. Kinyanjui, A. Makokha, Stefanie Christiaens +3 more
20150 citations
Semantic Scholar
Influence of high-pressure homogenization on functional properties of orange 1 pulp 2
S. VanBuggenhout, J. Wallecan, Stefanie Christiaens, S. Debon +4 more
20150 citations
Semantic Scholar
Role of pectic polysaccharides on the cooking quality of common beans (Phaseolus vulgaris)
D. Njoroge, P. Kinyanjui, A. Makokha, Stefanie Christiaens +3 more
20140 citations
Semantic Scholar
Insight into the structure-function relations of plant-tissue-based food suspensions
Stefanie Christiaens, K. Moelants, R. Cardinaels, A. V. Van Loey +2 more
20140 citations
Semantic Scholar
Unraveling the process-structure-function relation of pectin in plant-based foods using anti-pectin antibodies: a case study on tomato suspensions
Stefanie Christiaens, S. VanBuggenhout, A. V. Van Loey, M. Hendrickx
20120 citations
Semantic Scholar
New trends in pectin as a structuring agent in plant-based foods
S. VanBuggenhout, Stefanie Christiaens, K. Moelants, Ken Houben +2 more
20120 citations
Semantic Scholar
Unraveling the pectin structure-function relation during processing of plant-based foods: the use of anti-homogalacturonan antibodies in an integrated methodological approach
Stefanie Christiaens, S. VanBuggenhout, M. Hendrickx
20120 citations
Semantic Scholar
Novel technologies in process-structure-function relations of plant-based food systems
S. VanBuggenhout, Lien Lemmens, Ines J P Colle, Ken Houben +5 more
20110 citations
Semantic Scholar
Assessing the impact of food processing on the pectin structure-function relation using anti-pectin antibodies
Stefanie Christiaens, S. VanBuggenhout, A. V. Van Loey, M. Hendrickx
20110 citations
Semantic Scholar

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