Projects
Initiatives towards valorisation of antifungal drugs University of Antwerp
Assessment of exposure to diisocyanates and safety management in industries KU Leuven
Diisocyanates have risen in global productions and they are used in diverse industries. Diisocyanates are an important cause of occupational asthma and increase the risk of occupational asthma. Workers come into contact with diisocyanates by dermal and inhalation exposure and this can be under the form of the particles, vapour, or aerosol, depending on the type of diisocyanates used and the process for which it is used. Moreover, skin contact ...
The coastal ocean: hotspot of global change. University of Antwerp
Nitrification consultancy for the pilot plant of MELiSSA, the regenerative life support system van ESA. University of Antwerp
MIC STRIP project University of Antwerp
Study of cellular receptors involved in the entry of Respiratory Syncytial Virus (RSV) KU Leuven
Our research unit focusses on the study of new entry inhibitors for human Respiratory Syncytial Virus (RSV). In our current research project we aim on (i) the characterization of specific cellulair receptors for RSV entry in lung epithelial cells, and (ii) the maturation and processing of viral envelop proteins during viral entry.
Vascular-disrupting agents (VDA): mechanism of action and anti-tumor activity KU Leuven
Despite more than 50 years of anti-cancer studies, most cancer patients are still being treated with chemotherapeutics that not only kill cancer cells but also healthy, rapidly proliferating cells throughout the body. Thus, there is an urgent need to develop novel therapeutic agents with improved efficacy and tolerance. As such, Vascular Disrupting Agents (VDAs) have been used in anti-cancer therapy as a viable strategy. They cause direct ...
The relationship between wheat bran properties and their impact on bread making KU Leuven
Wheat bran, a co-product of the industrial roller milling of wheat, can be added to food products such as bread because of its nutritional profile and physiological effects. However, incorporation of wheat bran in bread systems can negatively affect final product quality. Next to possible taste issues, bran-enriched bread modifies crumb texture and shows a lower loaf volume as compared to white bread. Some intrinsic bran properties are ...
Towards a better understanding of amylose isolation and production, semicrystalline aggregation and potential pharmaceutical use KU Leuven
Amylose (AM) is an almost linear glucose polymer. Together with amylopectin (AP), it makes up the bulk of granular starch. The AM content in regular starches ranges from 20 to 35%. It greatly influences the functionality of starch in aqueous systems. In fully gelatinized starch dispersions, AM crystallization plays a major role in gelation. In many food preparation protocols, AM network formation starts immediately after starch ...