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Publications by Marc E. Hendrickx
Influence of Pectin Structural Properties on Interactions With Divalent Cations and Its Associated Functionalities
Comprehensive Reviews in Food Science and Food Safety
Food Science
Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future
Comprehensive Reviews in Food Science and Food Safety
Food Science
Related publications
Probing Induced Structural Changes in Biomimetic Bacterial Cell Membrane Interactions With Divalent Cations
Biophysical Journal
Biophysics
On Tungstates of Divalent Cations (I) - Structural Investigation and Spectroscopic Properties of Sr2 [WO5 ] and Ba2 [WO5 ]
Zeitschrift fur Anorganische und Allgemeine Chemie
Inorganic Chemistry
Regulation of Integrin Α5β1-Fibronectin Interactions by Divalent Cations
Journal of Biological Chemistry
Biochemistry
Cell Biology
Molecular Biology
Interactions of Anthocyanins With Pectin and Pectin Fragments in Model Solutions
Influence of Pectin as a Green Polymer Electrolyte on the Transport Properties of Chitosan-Pectin Membranes
Carbohydrate Polymers
Organic Chemistry
Polymers
Materials Chemistry
Plastics
Effect of Spermine on Divalent Cations of Human Spermatozoa
Archives of Andrology
Studies on Organic Solvents for Removing Cations From Pectin
The Journal of the Society of Chemical Industry, Japan
The Regulation of Integrin Function by Divalent Cations
Cell Adhesion and Migration
Molecular Neuroscience
Cell Biology
Cellular
Structural, Morphological, Ionic Conductivity, and Thermal Properties of Pectin-Based Polymer Electrolytes
Molecular Crystals and Liquid Crystals
Materials Science
Chemistry
Condensed Matter Physics
