Researcher
Katlijn Moelants
- Disciplines:Microbiology, Systems biology, Laboratory medicine, Other chemical sciences, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology, 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 → 14 Feb 2014 - Centre for Food and Microbial Technology (Division)
Member
From1 Oct 2009 → 14 Feb 2014
Projects
1 - 2 of 2
- The effect of freeze-drying on the structure-function relations of plant-tissue-based dispersed food systems.From1 Oct 2013 → 30 Sep 2014Funding: BOF - Other initiatives
- The rheology and accessibility of nutrients in relation to structural characteristics of plant based food systems.From1 Oct 2009 → 30 Sep 2013Funding: FWO fellowships
Publications
1 - 10 of 15
- Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction(2017)
Authors: Katleen Willemsen, Agnese Panozzo, Katlijn Moelants, Ruth Cardinaels, Paula Moldenaers, Marc Hendrickx
Pages: 358 - 371 - The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink(2016)
Authors: Avi Shpigelman, Sandy Van Buggenhout, Katlijn Moelants, Marc Hendrickx, Ann Van Loey
Pages: 703 - 712 - Process-structure-function relations of pectin in food(2016)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Ann Van Loey, Marc Hendrickx
Pages: 1021 - 1042 - Process-structure-function relations of pectin in food(2016)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Eugenie Doungla Ngouemazong, Ann Van Loey, Marc Hendrickx
Pages: 1021 - 1042 - A review on the relationships between processing, food structure, and rheological properties of plant-tissue-based food suspensions(2014)
Authors: Katlijn Moelants, Ruth Cardinaels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 241 - 260 - Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions(2014)
Authors: Katlijn Moelants, Ruth Cardinaels, Eva Daels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 382 - 391 - Rheology of concentrated tomato-derived suspensions: Effects of particle characteristics(2014)
Authors: Katlijn Moelants, Ruth Cardinaels, Tina Verrijssen, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 248 - 264 - The effects of process-induced pectin changes on the viscosity of carrot and tomato sera(2013)
Authors: Katlijn Moelants, Stijn Palmers, Ruth Cardinaels, Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 2870 - 2883 - Effect of structural characteristics on the rheology and nutritional quality of plant-tissue-based food suspensions. A study on carrot- and tomato-derived products(2013)
Authors: Katlijn Moelants, Marc Hendrickx, Paula Moldenaers
- Understanding the rheology of concentrated carrot- and tomato-derived purée(2013)
Authors: Katlijn Moelants, Ruth Cardinaels, Sandy Van Buggenhout, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 1 - 7