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Researcher
Ann Van Loey
- Disciplines:Other chemical sciences, Microbiology, Systems biology, Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Responsible
From1 Aug 2020 → Today - Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From1 Aug 2005 → 31 Jul 2020
Infrastructure
1 - 1 of 1
Projects
1 - 10 of 40
- Fruit and vegetable cell wall material for texturizing food systems: potentials for dysphagia managementFrom1 Nov 2023 → TodayFunding: FWO fellowships
- Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality?From8 Sep 2023 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality?From1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Insight into the digestive functionality of pulses as influenced by processingFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- INGENIOUS HETEROGENEOUS BEANS: unravelling variation during hydrothermal processing and digestionFrom1 Oct 2022 → TodayFunding: BOF - projects
- Impact of processing and storage on the technological and sensorial functionality of pulse-based food productsFrom1 Oct 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Developing a safe and shelf-stable bio-actives rich flour from commonly consumed vegetables in UgandaFrom26 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- The impact of common bean cooking and regeneration on the functional properties of the final productFrom27 Sep 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- An integrated study towards understanding the functionalization, texturizing potential and storage stability of cell wall materialFrom1 Oct 2020 → 30 Sep 2023Funding: FWO junior postdoctoral fellowship
- Evaluation of food quality throughout the vegetable processing chain (VeggieChain).From1 Sep 2020 → 31 Aug 2024Funding: VLAIO - Innovative business networks
Publications
1 - 10 of 369
- The potential of alternative extraction technologies for the conventional extraction of pectin from plant-based side streams(2024)
Authors: Elien De Laet, Ann Van Loey
- Processing to control (bio)chemical reactions influencing volatile profiles in Brassica and Allium vegetables – an integrated food chain approach(2024)
Authors: Sophie Delbaere, Ann Van Loey
- Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure(2024)
Authors: Elien De Laet, Marc Hendrickx, Ann Van Loey
- How particle size reduction improves pectin extraction efficiency in carrot pomace(2024)
Authors: Elien De Laet, Marc Hendrickx, Ann Van Loey
- The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation(2024)
Authors: Jelle Van Audenhove, Novita Putri, Ann Van Loey, Marc Hendrickx
- Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel(2024)
Authors: Novita Putri, Jelle Van Audenhove, Ann Van Loey, Marc Hendrickx
- Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior(2024)
Authors: An Nguyen, Ann Van Loey, Marc Hendrickx
- Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purees: investigating their emulsion forming and stabilizing capacities(2023)
Authors: Ann Van Loey, Marc Hendrickx
Pages: 3043 - 3053