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Researcher
Ann Van Loey
- 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
- Centre for Food and Microbial Technology (Division)
Responsible
From1 May 2019 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → Today
Projects
1 - 10 of 27 results
- Separation of cell wall polysaccharides from plant-based biomass by combining unit operations based on the insights in the structural organizationFrom15 Nov 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Towards understanding the extractability and functionality of fruit and vegetable derived cell wall polysaccharides using non-conventional extraction techniquesFrom1 Oct 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- “Evaluation and optimization of shelf life stability of strawberry-based products with special emphasize on color and flavor retention during processing and storage”From29 Apr 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Carotenoid stability kinetics as a function of the food chainFrom21 Jan 2019 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Impact of thermal processing and storage on the texture, flavor and digestibility of legumes, taking into account consumer perspectivesFrom3 Dec 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes -“Engaging Legumes”From1 Oct 2018 → TodayFunding: BOF - Concerted Research Project from 1994 (pro memore - non-attributable), IOF - Industrial Research Fund (pro memore - non-attributable)
- Impact of thermal processing and storage on the flavour and rheological aspects of chickpea-systems and vegetable-systems containing chickpeaFrom24 Sep 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Kinetic and mechanistic insight into browning of heat processed fruitbased products during storageFrom1 Jan 2018 → TodayFunding: FWO research project
- Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foodsFrom1 Jan 2018 → TodayFunding: Activities of International Cooperation
- New strategies for creating cell wall polymer based functional properties in fruits and vegetable based matrices.From1 Oct 2017 → 30 Sep 2019Funding: IOF - Industrial Research Fund (pro memore - non-attributable)
Publications
1 - 10 of 270 results
- Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains(2020)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 102
Authors: Bram Neckebroeck, Sarah Verkempinck, Gitte Vaes, Katrijn Wouters, Joanna Magnée, Marc Hendrickx, Ann Van Loey
Number of pages: 11 - Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions(2020)Journal: Food HydrocolloidsISSN: 0268-005XVolume: 100
Authors: Miete Celus, Clare Kyomugasho, Julie Keunen, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Number of pages: 10 - Oxidative stability of vegetable purees enriched with n-3-LC-PUFAmicroalgal biomass: impact of type of vegetable(2020)Journal: International Journal of Food Science & TechnologyISSN: 0950-5423Issue: 2Volume: 55
Authors: Lore Gheysen, Nicky Durnez, Jolien Devaere, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 751 - 759Number of pages: 9 - Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA(2020)Journal: Journal of Functional FoodsISSN: 1756-4646Volume: 65
Authors: Tom Bernaerts, Heleen Verstreken, Céline Dejonghe, Lore Gheysen, Imogen Foubert, Tara Grauwet, Ann Van Loey
Number of pages: 10 - Thermal processing of kale puree: The impact of process intensity and storage on different quality related aspects(2019)Journal: Innovative Food Science & Emerging TechnologiesISSN: 1466-8564Volume: 58
Authors: Scheling Wibowo, Adebayo Lateef Afuape, Sofie De Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Number of pages: 14 - The potential of microalgae and their biopolymers as structuring ingredients in food: A review(2019)Journal: Biotechnology AdvancesISSN: 0734-9750Issue: 8Volume: 37
Authors: Tom Bernaerts, Lore Gheysen, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Number of pages: 22 - Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage(2019)Journal: Journal of Agricultural and Food ChemistryISSN: 0021-8561Issue: 46Volume: 67
Authors: Tran Thuy Huong Pham, Mona Bazmawe, Biniam Kebede, Carolien Buvé, Marc Hendrickx, Ann Van Loey
Pages: 12854 - 12862Number of pages: 9 - Measuring Primary Lipid Oxidation in Food Products Enriched with Colored Microalgae(2019)Journal: Food Analytical MethodsISSN: 1936-9751Issue: 10Volume: 12
Authors: Lore Gheysen, Céline Dejonghe, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 1 - 11 - Evaluating microalgal cell disruption upon ultra high pressure homogenization(2019)Journal: Algal ResearchISSN: 2211-9264Volume: 42
Authors: Tom Bernaerts, Lore Gheysen, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Number of pages: 9 - Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future(2019)Journal: Comprehensive Reviews in Food Science and Food SafetyIssue: 4Volume: 18
Authors: Claire Maria Chigwedere, Daniel M Njoroge, Ann Van Loey, Marc Hendrickx
Pages: 1135 - 1165Number of pages: 31