Projects
Understanding key factors for the use of bioactive lipid nanoparticles to modulate the functionality of complex food systems KU Leuven
The use of lipid nanoparticles as carriers of lipophilic functional compounds is emerging as a promising way to efficiently deliver food ingredients. There are evidences that bioactive compounds incorporated in lipid nanoparticles present an enhanced bio-accessibility in the gastrointestinal due to their small droplet size. However, the incorporation of active nanosized ingredients in foods remains a challenge for the food sector. Lipid ...
Research in Formulation and Processing of Probiotics in Buccal Dosage Forms. University of Antwerp
LIQUIDSMOKE: The use of smoke condensates as a safe and sustainable alternative to traditional smoking of meat products. KU Leuven
An objective comparison between traditional smoking processes and the application of liquid smoke condensates.
A joint action of aptamers and electrochemistry to sense all β-lactam antibiotics selectively and sensitively at MRL level in milk. University of Antwerp
Imaging and modeling of the microstructure of frozen foods during recrystallization and sublimation: A case study on plant-based products KU Leuven
Recrystallization and sublimation are the main physical phenomena responsible for the degradation of food quality of frozen products along the frozen cold chain. Both phenomena occur slowly at constant temperature over long periods of storage and more pronounced during temperature fluctuations often encountered in the cold chain. Recrystallization is characterised by ice crystal growth which leads to the damaging the tissue structures. ...
A transcriptomics based kinetic model of pectin modifications in relation to apple softening. KU Leuven
Enzyme-induced pectin modifications are thought to be the main cause of softening in apples. To understand the molecular basis of softening, we characterized the cell wall pectin of apples during storage, and correlated changes in pectin molecular with the activities of four key enzymes that are thought to be implicated in pectin modifications during softening. Currently, we are looking at ...
Study of wheat grain fructan fermentation and its impact on the fermentation of water unextractable dietary fiber. KU Leuven
Food digestion as influenced by food structure: the role of pectin - food component interactions in plant-based food systems. KU Leuven
Model-based characterization of the mechanical niche of mouse fetal liver hematopoietic stem cells. KU Leuven
Generation of hematopoietic stem cells (HSCs) from pluripotent stem cells (PSCs) would theoretically provide an inexhaustible pool of HSCs, suitable for transplantation or for the generation of blood cells for transfusion. Although immature HSCs can be generated from PSCs, they do not robustly engraft and cannot yet be used to generate large numbers of hematopoietic cells.
The behavior of somatic stem cells is regulated by their ...