Publications
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Effect of nanoparticle dispersion on the properties of textile coatings KU Leuven
A current trend in textile coating and finishing is the addition of nanoparticles to obtain novel materials properties. Examples are UV resistance, electrical conductivity, antibacterial or photocatalytic properties. Nanoparticles can behave different than the bulk materials due to their small size and resulting large surface area. Additionally, the implementation of nanoparticles in a very fine dispersion allows for less material to be used. An ...
Atmospheric pressure plasma deposition of antimicrobial coatings on non-woven textiles Ghent University
Design, casting and fracture analysis of textile reinforced cementitious shells Vrije Universiteit Brussel
The high potentials of thin, light-weight and slender textile reinforced cementitious (TRC) composites permits multi-layered, effective, highly-aesthetic and elaborated designs as launched nowadays: domes, vaults, free-form structures. Their casting and installation appear challenging requiring textiles secure mounting and in-time mortar casting. In this study, TRC roof shells are cast into a reusable formwork that provides controlled thickness ...
Gloss, hydrophobicity and surface texture of papers with organic nanoparticle coatings Vrije Universiteit Brussel
We present an eco-friendly and sustainable alternative for common waxes and fluoropolymer coatings to control the hydrophobicity of paper surfaces, in parallel with improved gloss. Organic nanoparticles were synthesized and deposited from an aqueous dispersion. Due to the high glass transition temperature of the nanoparticles, the evaporation of water during curing leads to the formation of a roughness profile with microdomains (> 1 mu m ...
Understanding the cooking behavior of common beans: linking texture and flavor evolution during cooking with state diagrams and storage conditions KU Leuven
The quality of plant-derived foods is rooted on composition and cellular structure of the food matrix. Quality attributes of critical importance in food include colour, flavour and texture. In plant-based foods, cellular structure is mostly dependent on polysaccharides that make up the cell wall and middle lamella. Modifications of these polysaccharides during pre-process storage, processing and/or post-process storage due to enzymatic and/or ...
Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties Ghent University
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans KU Leuven
Hard-to-cook (HTC) is a textural defect that delays the softening of common bean seeds during cooking. While this defect is commonly associated with conventionally stored beans, soaking/cooking of beans in CaCl2 solutions or sodium acetate buffer can also prolong the cooking time of beans due to formation of Ca2+ crosslinked pectin retarding bean softening during cooking. In this study, the role of the cell wall-bound Mg2+/Ca2+ content and the ...
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking KU Leuven
To establish the HTC defect development, the cooking kinetics of seeds of ten bean accessions (belonging to seven common bean market classes), fresh and conventionally aged (35 °C, 83% RH, 3 months) were compared to those obtained after soaking in specific salt solutions (in 0.1 M sodium acetate buffer at pH 4.4, 41 °C for 12 h, or 0.01 M CaCl2 at pH 6.2, 25 °C for 16 h and subsequently cooking in CaCl2 solution, or deionised water). The extent ...