Researcher
Seline Glorieux
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 Dec 2018 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Jan 2014 → 31 Jul 2020
Projects
1 - 1 of 1
- Influence of raw materials and processing on the structure of gel-type emulsified meat productsFrom1 Oct 2013 → 31 Dec 2018Funding: IOF - Industrial Research Fund, IWT personal funding - strategic basic research grants
Publications
1 - 10 of 10
- The effect of temperature on structure formation in three insect batters(2019)
Authors: Jana Scholliers, Liselot Steen, Seline Glorieux, Ilse Fraeye
Pages: 411 - 418 - The effect of temperature on structure formation in three insect batters(2019)
Authors: Jana Scholliers, Liselot Steen, Seline Glorieux, Davy Van de Walle, Koen Dewettinck, Ilse Fraeye
Pages: 411 - 418 - Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages(2019)
Authors: Seline Glorieux, Liselot Steen, Imogen Foubert, Ilse Fraeye
Pages: 16 - 26 - Influence of raw materials and processing on the structure of gel-type emulsified meat products(2018)
Authors: Seline Glorieux, Ilse Fraeye, Imogen Foubert, Hubert Paelinck
- Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters(2018)
Authors: Seline Glorieux, Liselot Steen, Joseph De Brabanter, Imogen Foubert, Ilse Fraeye
Pages: 1596 - 1604 - Development of fish-based model systems with various microstructures(2018)
Authors: Davy Verheyen, Maria Baka, Seline Glorieux, Ilse Fraeye, Jan Van Impe
Pages: 1069 - 1076 - Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures(2017)
Authors: Seline Glorieux, Liselot Steen, Hubert Paelinck, Imogen Foubert, Ilse Fraeye
Pages: 3785 - 3795 - Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics(2017)
Authors: Seline Glorieux, Olivier Goemaere, Liselot Steen, Ilse Fraeye
Pages: 390 - 397 - Functional properties of pork liver protein fractions(2016)
Authors: Liselot Steen, Seline Glorieux, Olivier Goemaere, Kristof Brijs, Hubert Paelinck, Imogen Foubert, Ilse Fraeye
Pages: 970 - 980 - Isothermal crystallization behaviour of lard at different temperatures studied by DSC and real-time XRD(2015)
Authors: Liselot Steen, Annelien Rigolle, Seline Glorieux, Hubert Paelinck, Ilse Fraeye, Bart Goderis, Imogen Foubert
Pages: 49 - 56