Researcher
Agnese Panozzo
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2019 - Centre for Food and Microbial Technology (Division)
Member
From28 Oct 2013 → 30 Sep 2019
Projects
1 - 1 of 1
- Targeted processing of lemon peels to unlock the endogenous texturizing properties of its cell wall fibersFrom26 Nov 2015 → 23 Aug 2018Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 21
- Instability of common beans during storage causes hardening: The role of glass transition phenomena(2019)
Authors: Claire Chigwedere, Jessika Natalia Humerez Flores, Agnese Panozzo, Ann Van Loey, Marc Hendrickx
Pages: 506 - 513 - Carotenoid profile and basic structural indicators of native Peruvian chili peppers(2019)
Authors: Agnese Panozzo, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 717 - 732 - Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization(2018)
Authors: Katleen Willemsen, Agnese Panozzo, Ruth Cardinaels, Paula Moldenaers, Marc Hendrickx
Pages: 144 - 154 - Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.(2018)
Authors: Tom MM Bernaerts, Agnese Panozzo, Katrien AF Verhaegen, Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pages: 2433 - 2446 - Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients(2018)
Authors: Agnese Panozzo, Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pages: 2433 - 2446 - 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 - Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study(2017)
Authors: Agnese Panozzo, Andrea Pallares Pallares, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pages: 124 - 134 - Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids(2017)
Authors: Carolien Buvé, Agnese Panozzo, Tara Grauwet, Marc Hendrickx
Pages: 271 - 279 - Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems(2017)
Authors: Agnese Panozzo, Biniam Tamiru Kebede, Ann Van Loey, Marc Hendrickx
Pages: 470 - 478 - Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing(2017)
Authors: Tom Bernaerts, Agnese Panozzo, Imogen Foubert, Lore Gheysen, Koen Goiris, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pages: 452 - 463