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Researcher
Ann Van Loey
- Keywords:Applied biological sciences, biotechnology
- 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 25 results
- 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, IOF - Industrial Research Fund
- 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
- In-depth study of the structure-function relation of pectin as emulsifierFrom1 Jan 2017 → TodayFunding: FWO Strategic Basic Research Grant
Publications
1 - 10 of 261 results
- 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 - Instability of common beans during storage causes hardening: The role of glass transition phenomena(2019)Journal: Food Research InternationalISSN: 0963-9969Volume: 121
Authors: Claire Maria Chigwedere, Jessika N Humerez Flores, Agnese Panozzo, Ann Van Loey, Marc Hendrickx
Pages: 506 - 513Number of pages: 8 - 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 - Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model(2019)Journal: Food ChemistryISSN: 0308-8146Volume: 284
Authors: Petroula Tsitlakidou, Ann Van Loey, Lisa Methven, J Stephen Elmore
Pages: 125 - 132Number of pages: 8 - Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree(2019)Journal: Algal ResearchISSN: 2211-9264Volume: 40
Authors: Lore Gheysen, Robbe Demets, Jolien Devaere, Tom Bernaerts, Peter Goos, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 1 - 14 - Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses(2019)Journal: Innovative Food Science & Emerging TechnologiesISSN: 1466-8564Volume: 54
Authors: Scheling Wibowo, Esther Aba Essel, Sofie De Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 64 - 77Number of pages: 14 - Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees(2019)Journal: Food ChemistryISSN: 0308-8146Volume: 279
Authors: Lore Gheysen, Nele Lagae, Jolien Devaere, Koen Goiris, Peter Goos, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 389 - 400Number of pages: 12 - Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics(2019)Journal: Food ChemistryISSN: 0308-8146Volume: 278
Authors: Laura Salvia Trujillo, Sarah Verkempinck, Som Kanta Rijal, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pages: 396 - 405 - Carotenoid profile and basic structural indicators of native Peruvian chili peppers(2019)Journal: European food research and technologyISSN: 1438-2377Issue: 3Volume: 245
Authors: Eduardo Reynaldo Morales Soriano, Agnese Panozzo, Roberto Ugas, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 717 - 732Number of pages: 16