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)
Responsible
From1 Aug 2020 → Today - Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Projects
1 - 10 of 43
- Fruit and vegetable cell wall material for texturizing food systems: potentials for dysphagia managementFrom1 Nov 2023 → TodayFunding: FWO fellowships
- Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality?From8 Sep 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Process-structure-function relations in plant-based foodsFrom15 Aug 2023 → TodayFunding: BOF - various
- PulseFlour - Digestive, techno-functional and sensorial properties of pulse-based flours as impacted by their microstructural organizationFrom1 Jan 2023 → TodayFunding: VLAIO - Flanders' FOOD- ICON
- Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality?From1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Insight into the digestive functionality of pulses as influenced by processingFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- INGENIOUS HETEROGENEOUS BEANS: unravelling variation during hydrothermal processing and digestionFrom1 Oct 2022 → TodayFunding: BOF - projects
- Impact of processing and storage on the technological and sensorial functionality of pulse-based food productsFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Developing a safe and shelf-stable bio-actives rich flour from commonly consumed vegetables in UgandaFrom26 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Master of Science in Food Technology (InterUniversity Programme in Food Technology IUPFOOD)From1 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
21 - 30 of 358
- Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability(2022)
Authors: Sarah Verkempinck, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
- Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development(2022)
Authors: Irene Njoki Wainaina, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
- The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions(2022)
Authors: Sophie Delbaere, Tom Bernaerts, Flore Vancoillie, Marc Hendrickx, Tara Grauwet, Ann Van Loey
- Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material(2022)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Sophie Delbaere, Ann Van Loey, Marc Hendrickx
- Strategic choices for in vitro food digestion methodologies enabling food digestion design(2022)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 61 - 72 - Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties(2022)
Authors: Sarah Verkempinck, Marcos Ricardo Infantes Garcia, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations(2022)
Authors: Katharina Pälchen, Dorine Duijsens, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 111245 - A kinetic study on the thermal inactivation of barley malt ?-amylase and ?-amylase during the mashing process(2022)
Authors: Charlotte De Schepper, Christophe Courtin, Ann Van Loey
- The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability(2022)
Authors: Shruti Aravindakshan, An Nguyen, Clare Kyomugasho, Ann Van Loey, Marc Hendrickx
- Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice(2022)
Authors: Sharm Atencio, Sarah Verkempinck, Tom Bernaerts, Marc Hendrickx, Ann Van Loey