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Sarah H. E. Verkempinck

Observed names: S. H. E. Verkempinck, S.H.E. Verkempinck, Sarah H.E. Verkempinck, Sarah HE Verkempinck, Sarah Verkempinck, Verkempinck, Sarah
Institution: KU Leuven
ORCID: 0000-0003-0202-4383
Observed ORCID: 0000-0003-0202-4383
OpenAlex ID: A5070889157
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size
2017 · L. Salvia-Trujillo, S.H.E. Verkempinck, et al. · Food Chemistry · 269
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Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
2018 · S.H.E. Verkempinck, C. Kyomugasho, et al. · Food Hydrocolloids · 184
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Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
2017 · S.H.E. Verkempinck, L. Salvia-Trujillo, et al. · Food Chemistry · 124
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Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree
2017 · S.H.E. Verkempinck, L. Salvia-Trujillo, et al. · Journal of Functional Foods · 118
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Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition
2020 · M.R. Infantes-Garcia, S.H.E. Verkempinck, et al. · Food Hydrocolloids · 99
Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources
2020 · B. Neckebroeck, S.H.E. Verkempinck, et al. · Food Research International · 83
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Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions
2018 · L. Salvia-Trujillo, S.H.E. Verkempinck, et al. · Food Hydrocolloids · 78
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Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics
2018 · Laura Salvia-Trujillo, Sarah Verkempinck, et al. · Food Chemistry · 68
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Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage
2022 · Sharmaine Atencio, Sarah H. E. Verkempinck, et al. · Foods · 65
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Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains
2019 · B. Neckebroeck, S.H.E. Verkempinck, et al. · Food Hydrocolloids · 63
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Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions
2018 · S.H.E. Verkempinck, L. Salvia-Trujillo, et al. · Food Chemistry · 62
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The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions
2015 · Tina A.J. Verrijssen, Sarah H.E. Verkempinck, et al. · Food Hydrocolloids · 61
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Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behavior
2020 · M.R. Infantes-Garcia, S.H.E. Verkempinck, et al. · Food Chemistry · 59
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Strategic choices for in vitro food digestion methodologies enabling food digestion design
2022 · D. Duijsens, K. Pälchen, et al. · Trends in Food Science & Technology · 58
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Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability
2022 · Jessika N. Humerez-Flores, Sarah H.E. Verkempinck, et al. · Food Hydrocolloids · 58
In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics
2022 · Marcos R. Infantes-Garcia, Sarah H.E. Verkempinck, et al. · Food Hydrocolloids · 54
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INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies
2021 · Myriam M.L. Grundy, Evan Abrahamse, et al. · Journal of Functional Foods · 53
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Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions
2021 · Steven Le Feunteun, Sarah Verkempinck, et al. · Trends in Food Science & Technology · 50
Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential
2021 · Jessika N. Humerez-Flores, Sarah H.E. Verkempinck, et al. · Food Hydrocolloids · 45
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Processing as a tool to manage digestive barriers in plant-based foods: recent advances
2019 · Sarah Verkempinck, Andrea Pallares Pallares, et al. · Current Opinion in Food Science · 43
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Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties
2022 · J.M. Guevara-Zambrano, S.H.E. Verkempinck, et al. · Food Chemistry · 40
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Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients
2022 · D. Duijsens, K. Pälchen, et al. · Food Research International · 39
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Kinetic Modeling of In Vitro Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis
2021 · Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, et al. · Journal of Agricultural and Food Chemistry · 39
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In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification
2016 · Tina A.J. Verrijssen, Stefanie Christiaens, et al. · Journal of Food Science · 39
Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics
2024 · Sarah H. E. Verkempinck, Dorine Duijsens, et al. · Food & Function · 34
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Works count: 68
Citation count: 2,420
H-index: 30
I10-index: 48
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