Projects
The rheology and accessibility of nutrients in relation to structural characteristics of plant based food systems. KU Leuven
INGENIOUS HETEROGENEOUS BEANS: unravelling variation during hydrothermal processing and digestion KU Leuven
Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes -“Engaging Legumes” KU Leuven
The language connectome: insights from advanced structural and functional imaging techniques KU Leuven
One of the most intriguing aspects of human kind is our unique capacity for rapidly acquiring speech and language in the early years of life. However, disorders in speech and language are among the most common developmental problems in childhood. They can restrict the child from social participation and academic achievement and may lead to a permanent dysfunction. Equally, children’s intellectual and linguistic or communicative skills play an ...
Exploring the endogenous potential of microalgae in fruit and vegetable processing KU Leuven
Microalgae are considered promising functional food ingredients due to their balanced composition, containing various (essential) nutrients as well as health-beneficial components. However, their functionality in food products might not be limited to health aspects, as microalgae could also play a structuring role in food. Microalgae are actually rich in structural biopolymers such as proteins, storage polysaccharides, and cell wall related ...
Predicting outcome after total knee replacement surgery in patients with knee osteoarthritis: a prospective study on the role of altered central pain processing in addition to structural and functional impairments related to knee osteoarthritis. University of Antwerp
Insight in protein (micro)structural organisation and consequences for macronutrient in vitro digestion kinetics of plant-based beverages KU Leuven
Plant-based beverages are basically emulsified systems containing macronutrients such as proteins, lipids, and/or carbohydrates and can be consumed by people following any type of diet (e.g. vegans, vegetarians, flexitarians, or lactose-free diets). These products are commercialised as (i) ready-to-drink beverages or (ii) in the form of protein-rich powders that can be dispersed in water before consumption. Therefore, they can be quickly and ...
Shared Leadership – The Key to Optimal Team Functioning? KU Leuven
Leadership, and especially effective leadership, has inspired authors from the oldest works in literature (e.g., The Odyssey) up to recent authors (e.g., John C. Maxwell, Simon Sinek, and Brené Brown). The age-old fascination for the perfect leadership model is almost akin to the search for the holy grail. Much like the tales on this legendary quest appealed to people’s fascination, the allure of great leadership has also inspired ...
Unravelling the hidden potential of two ORFans from Pseudomonas virus LUZ7 KU Leuven
The gram-negative bacterium Pseudomonas aeruginosa is a highly versatile bacterium that is able to thrive in a variety of niches. Due to the selective pressure imposed by the widespread use of antibiotics, this highly adaptive bacterium has become resistant to many of the contemporary antibiotics. The occurrence of multi-drug resistant and even pan-resistant strains of this opportunistic human pathogen, makes it into one of the most ...