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
271 - 280 of 359
- Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing(2012)
Authors: Griet Knockaert, Ines Colle, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pages: 1290 - 1297 - Effect of debranching on the rheological properties of Ca2+-pectin gels(2012)
Authors: Eugenie Doungla Ngouemazong, Ilse Fraeye, Ruth Cardinaels, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
Pages: 44 - 53 - Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products(2012)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Paul Declerck, Marc Hendrickx, Ann Gils, Ann Van Loey
Pages: 72 - 80 - Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions(2012)
Authors: Katlijn Moelants, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 11995 - 12003 - Changes in β-carotene bioaccessibility and concentration during processing of carrot puree(2012)
Authors: Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pages: 60 - 67 - (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods(2012)
Authors: Iesel Van der Plancken, Lise Verbeyst, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pages: 28 - 38 - Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part II - Analyses with anti-pectin antibodies(2011)
Authors: Stefanie Christiaens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pages: 2896 - 2906 - Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part II: Impact on specific chemical and biochemical quality parameters(2011)
Authors: Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 466 - 477 - Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries(2011)
Authors: Iesel Van der Plancken, Marc Hendrickx, Ann Van Loey
Pages: 513 - 521 - Temperature uniformity mapping in a high pressure high temperature reactor by process impact evaluation on a temperature sensitive indicator(2011)
Authors: Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
Pages: 36 - 47