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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
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Food and Microbial Technology (CLMT) (Division)
Responsible
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 30 results
- An integrated study towards understanding the functionalization, texturizing potential and storage stability of cell wall materialFrom1 Oct 2020 → TodayFunding: FWO junior postdoctoral fellowship
- Evolution of flavour-, structure- and colour-related aspects in Brussels sprouts and leek: an integrated food chain approachFrom22 Aug 2020 → TodayFunding: BOF - doctoral mandates
- 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
- Efficient separation of macroconstituents from biomass by combining unit operations based on insights in the structural organizationFrom1 Nov 2019 → TodayFunding: VLAIO - Innovative business networks
- Towards understanding the extractability and functionality of fruit and vegetable derived cell wall polysaccharides using non-conventional extraction techniquesFrom1 Oct 2019 → 30 Sep 2020Funding: 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
- Understanding the role of physical barriers on in vitro starch and protein digestion in different pulse typesFrom3 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
Publications
1 - 10 of 285 results
- Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources.(2021)
Authors: Bram Neckebroeck, Sarah Verkempinck, Jelle Van Audenhove, Tom Bernaerts, H de Wilde d'Estmael, Marc Hendrickx, Ann Van Loey
Pages: 110087 - Thermal inactivation of pectin methylesterase from different potato cultivars (Solanum tuberosum L.)(2021)
Authors: Lucie Moens, Elien De Laet, Jean-Claude Van Ceunebroeck, Ann Van Loey, Marc Hendrickx
Number of pages: 7 - Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt alpha-amylase and beta-amylase(2021)
Authors: Charlotte De Schepper, Pieter Michiels, Carolien Buvé, Ann Van Loey, Christophe Courtin
Number of pages: 11 - Emulsifying and emulsion stabilizing potential of extracted pectin from different plant origin in relation to specific structural characteristics(2021)
Authors: Bram Neckebroeck, Ann Van Loey, Marc Hendrickx
- Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage(2021)
Authors: Dongyan Chen, Uyen Thai Thuc Pham, Ann Van Loey, Tara Grauwet, Marc Hendrickx, Clare Kyomugasho
Number of pages: 12 - Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin(2020)
Authors: Lucie Moens, Elien De Laet, Josephine Van Wambeke, Ann Van Loey, Marc Hendrickx
Number of pages: 8 - Insight into non-enzymatic browning in shelf-stable orange juice during storage(2020)
Authors: Tran Thuy Huong Pham, Ann Van Loey
Number of pages: 188 - Arabinoxylan, beta-glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and cryo-SEM(2020)
Authors: Niels Langenaeken, Pieter Ieven, Erik Hedlund, Clare Kyomugasho, Davy van de Walle, Koen Dewettinck, Ann Van Loey, Maarten Roeffaers, Christophe Courtin
Pages: 1477 - 1489Number of pages: 13 - Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach(2020)
Authors: Tran Thuy Huong Pham, Archana Bista, Biniam Kebede, Carolien Buvé, Marc Hendrickx, Ann Van Loey
Pages: 3765 - 3775Number of pages: 11 - Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains(2020)
Authors: Bram Neckebroeck, Sarah Verkempinck, Gitte Vaes, Katrijn Wouters, Joanna Magnée, Marc Hendrickx, Ann Van Loey
Number of pages: 11