Projects
Development and validation of active and passive immunotherapy targeted at protein Tau in transgenic mouse models for Alzheimer's disease KU Leuven
Inter-relations of protein Tau, GSK3 and Nectin-3 in synaptic structure and plasticity in the hippocampus of mouse models for Alzheimer's disease KU Leuven
Quantification of nitrogen, phosphorus and protein flows in the food chain in Flanders: indicators for nutrient efficiency and circularity University of Antwerp
Study of wheat subaleurone proteins and their technofunctional performance KU Leuven
The goal of this project is to study and gain insight in the characteristics of wheat subaleurone proteins and their techno-functional relevance in cereal based food systems. Literature indicates that the subaleurone protein content can go as high as 54%, which considerably exceeds the endosperm protein content of 8 to 15%. Moreover, these proteins would consist mostly of gluten proteins which display visco-elastic network formation potential ...
RNAct: Enabling proteins with RNA recognition motifs for synthetic biology and bio-analytics (OZR Bonus EU) Vrije Universiteit Brussel
Substitution of animal by plant proteins in meat products Flanders' FOOD
Determination of subunit composition and architecture of supramolecular and biological complexes using mass spectrometry coupled with ion mobility spectroscopy and allied techniques. University of Antwerp
Imaging the link between metabotropic and ionotropic signaling in vivo KU Leuven
The role of lipids during sponge cake making and their impact on sponge cake quality KU Leuven
Flour, sugar and eggs are the main ingredients of sponge cake. This cake system therefore only contains lipids originating from flour and eggs (i.e. endogenous batter lipids). Cake making includes three stages: (i) mixing the ingredients into a batter, (ii) baking the batter until a cake is formed and (iii) cooling the cake to room temperature. Batter of sponge cake is a foam and thus an intrinsically unstable structure because of ...