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
21 - 30 of 42
- Impact of thermal processing and storage on the rheological and flavour aspects of chickpea-based systems: focus on whole chickpeas and chickpea floursFrom24 Sep 2018 → 9 Dec 2021Funding: Own budget, for example: patrimony, inscription fees, gifts
- ATOL - Advanced Tailored OLigosaccharidesFrom1 Jul 2018 → 31 Dec 2021Funding: VLAIO CATALISTI - Cooperative research project
- Kinetic and mechanistic insight into browning of heat processed fruitbased products during storageFrom1 Jan 2018 → 31 Dec 2021Funding: FWO research project (including WEAVE projects)
- Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foodsFrom1 Jan 2018 → 31 Dec 2021Funding: Activities of International Cooperation
- New strategies for creating cell wall polymer based functional properties in fruits and vegetable based matrices.From1 Oct 2017 → 30 Sep 2019Funding: IOF - Industrial Research Fund
- In-depth study of the structure-function relation of pectin as emulsifierFrom1 Jan 2017 → 18 Feb 2021Funding: FWO Strategic Basic Research Grant
- Understanding the relation between pectin nanostructure and its functional properties in plant-based food systemsFrom1 Oct 2015 → 30 Sep 2016Funding: BOF - Other initiatives
- Obtaining fundamental and mechanistic insight into browning reaction pathways in fruit-based food systems: an integrated fingerprinting and kinetics approach.From1 Oct 2015 → 21 Jan 2017Funding: FWO fellowships
- Insight into non-enzymatic browning in shelf-stable orange juice during storageFrom21 Sep 2015 → 15 Jun 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Potential of processing to modify flavour of single and mixed vegetable systemsFrom23 Mar 2015 → 16 May 2017Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 359
- Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion.(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Pages: 138644 - The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation(2024)
Authors: Jelle Van Audenhove, Novita Putri, Ann Van Loey, Marc Hendrickx
- Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purees: investigating their emulsion forming and stabilizing capacities(2023)
Authors: Ann Van Loey, Marc Hendrickx
Pages: 3043 - 3053 - Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purees: investigating their emulsion forming and stabilizing capacities(2023)
Authors: Ann Van Loey
Pages: 3043 - 3053 - Oxidative stability differences of aqueous model systems of photoautotrophic n-3 LC-PUFA rich microalgae: The antioxidative role of endogenous carotenoids(2023)
Authors: Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
- Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks(2023)
Authors: Sophie Delbaere, Lize Lanssens, Tom Bernaerts, Jelle Van Audenhove, Tara Grauwet, Marc Hendrickx, Ann Van Loey
- The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques(2023)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Ann Van Loey, Marc Hendrickx
- Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders(2023)
Authors: Dorine Duijsens, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods(2023)
Authors: Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet