| Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review I Oey, M Lille, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 320-328, 2008 | 593 | 2008 |
| Nanofibrillar cellulose hydrogel promotes three-dimensional liver cell culture M Bhattacharya, MM Malinen, P Lauren, YR Lou, SW Kuisma, L Kanninen, ... Journal of Controlled Release 164, 291-298, 2012 | 325 | 2012 |
| Effect of high pressure on the physical properties of barley starch M Stolt, S Oinonen, K Autio Innovative Food Science & Emerging Technologies 1 (3), 167-175, 2000 | 219 | 2000 |
| Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices J Buchert, JM Koponen, M Suutarinen, A Mustranta, M Lille, R Törrönen, ... Journal of the Science of Food and Agriculture 85 (15), 2548-2556, 2005 | 179 | 2005 |
| Applicability of protein and fiber-rich food materials in extrusion-based 3D printing M Lille, A Nurmela, E Nordlund, S Metsä-Kortelainen, N Sozer Journal of Food Engineering 220, 20-27, 2018 | 142 | 2018 |
| The role of hemicellulose in nanofibrillated cellulose networks S Arola, JM Malho, P Laaksonen, M Lille, M Linder Soft Matter 9, 1319-1326, 2013 | 93 | 2013 |
| Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin E Monogioudi, G Faccio, M Lille, K Poutanen, J Buchert, ML Mattinen Food Hydrocolloids 25 (1), 71-81, 2011 | 93 | 2011 |
| Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss S Van Buggenhout, M Lille, I Messagie, AV Loey, K Autio, M Hendrickx European Food Research and Technology 222 (5), 543-553, 2006 | 86 | 2006 |
| Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions M Stolt, NG Stoforos, PS Taoukis, K Autio Journal of Food Engineering 40 (4), 293-298, 1999 | 67 | 1999 |
| Effect of high-pressure processing on volatile composition and odour of cherry tomato purée K Viljanen, M Lille, RL Heiniö, J Buchert Food chemistry 129 (4), 1759-1765, 2011 | 61 | 2011 |
| Laccase-aided protein modification: effects on the structural properties of acidified sodium caseinate gels DE Cura, R Lantto, M Lille, M Andberg, K Kruus, J Buchert International Dairy Journal 19 (12), 737-745, 2009 | 61 | 2009 |
| Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase D Ercili-Cura, M Lille, D Legland, S Gaucel, K Poutanen, R Partanen, ... Food Hydrocolloids 30, 419-427, 2013 | 53 | 2013 |
| Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels D Ercili Cura, M Lille, R Partanen, K Kruus, J Buchert, R Lantto International Dairy Journal 20 (12), 830-837, 2010 | 50 | 2010 |
| Enzymatic cross-linking of β-lactoglobulin in solution and at air-water interface: Structural constraints D Ercili-Cura, R Partanen, F Husband, M Ridout, A Macierzanka, M Lille, ... Food Hydrocolloids 28, 1-9, 2012 | 37 | 2012 |
| Technical aspects on rheological characterization of microfibrillar cellulose water suspensions T Saarinen, M Lille, J Seppälä Annual Transactions of the Nordic Rheology Society 17, 121-128, 2009 | 37 | 2009 |
| (Bio) chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods I Van der Plancken, L Verbeyst, K De Vleeschouwer, T Grauwet, ... Trends in Food Science & Technology 23, 28-38, 2012 | 36 | 2012 |
| Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men KR Juvonen, LJ Karhunen, E Vuori, ME Lille, T Karhu, A Jurado-Acosta, ... British Journal of Nutrition 106 (12), 1890-1898, 2011 | 35 | 2011 |
| Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels R Partanen, K Autio, P Myllärinen, M Lille, J Buchert, P Forssell International Dairy Journal 18 (4), 414-421, 2008 | 35 | 2008 |
| Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification A Macierzanka, F Bordron, NM Rigby, EN Mills, M Lille, K Poutanen, ... Food Hydrocolloids 25 (5), 843-850, 2011 | 34 | 2011 |
| Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams R Partanen, A Paananen, P Forssell, MB Linder, M Lille, J Buchert, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 344 (1-3 …, 2009 | 33 | 2009 |
Hendrickx MarcKU LeuvenAdresse e-mail validée de biw.kuleuven.be
