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
251 - 260 of 358
- Modeling lycopene degradation and isomerization in the presence of lipids(2013)
Authors: Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 909 - 918 - The effect of soluble fibers in emulsions on the carotenoid bio-accessibility(2013)
Authors: Tina Verrijssen, Ruth Cardinaels, Paula Moldenaers, Ann Van Loey, Marc Hendrickx, Sandy Van Buggenhout
Pages: 1 - 6 - Effect of thermal and high pressure processing on beta-carotene conversions and bioaccessibility: a study on carrot-based products(2012)
Authors: Griet Knockaert, Ann Van Loey
- Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation(2012)
Authors: Liesbeth Vervoort, Tara Grauwet, Biniam Tamiru Kebede, Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 2303 - 2312 - Process and product design: Tools to optimise the lycopene bioaccessibility of tomato-based food products(2012)
Authors: Ines Colle, Marc Hendrickx, Ann Van Loey
- Novel versus traditional thermal processing technologies for food preservation: A new light on impact comparison.(2012)
Authors: Liesbeth Vervoort, Ann Van Loey
- In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot puree(2012)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Katlijn Moelants, Charlotte David, Johan Hofkens, Ann Van Loey, Marc Hendrickx
Pages: 146 - 155 - Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis(2012)
Authors: Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 1 - 13 - Characterisation and screening of the process stability of bioactive compounds in red fruit and red fruit juice(2012)
Authors: Marc Hendrickx, Ann Van Loey
Pages: 593 - 605 - Effect van thermische en hoge druk processen op anthocyanen en vitamine C in aardbei- en frambozenpuree: Een kinetische studie(2012)
Authors: Lise Verbeyst, Ann Van Loey