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 42
- 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
- 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
- The impact of common bean cooking and regeneration on the functional properties of the final productFrom27 Sep 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
261 - 270 of 359
- 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
- Rheological properties of Ca2+-gels of partially methylesterified polygalacturonic acid: Effect of "mixed" patterns of methylesterification(2012)
Authors: Eugenie Doungla Ngouemazong, Ruth Cardinaels, Ilse Fraeye, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 37 - 45 - Stiffness of Ca2+-pectin gels: Combined effects of degree and pattern of methylesterification for various Ca2+ concentrations(2012)
Authors: Eugenie Doungla Ngouemazong, Ruth Cardinaels, Ilse Fraeye, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 69 - 76 - Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing(2012)
Authors: Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 97 - 110 - Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin(2012)
Authors: Ilse Fraeye, Ruth Cardinaels, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 89 - 98 - The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp(2012)
Authors: Ines Colle, Sandy Van Buggenhout, Lien Lemmens, Ann Van Loey, Marc Hendrickx
Pages: 250 - 255 - Influence of processing on the pectin structure-function relationship in broccoli puree(2012)
Authors: Stefanie Christiaens, Victor Baiye Mfortaw Mbong, Sandy Van Buggenhout, Charlotte David, Johan Hofkens, Ann Van Loey, Marc Hendrickx
Pages: 57 - 65 - Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods(2012)
Authors: Stefanie Christiaens, Ans De Roeck, Ilse Fraeye, Ken Houben, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 103 - 118 - Carrot beta-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil(2012)
Authors: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pages: 10312 - 10319 - Unraveling process-induced pectin changes in the tomato cell wall: an integrated approach(2012)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Ann Van Loey, Marc Hendrickx
Pages: 1534 - 1543