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
Projects
1 - 10 of 43
- 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
- Process-structure-function relations in plant-based foodsFrom15 Aug 2023 → TodayFunding: BOF - various
- PulseFlour - Digestive, techno-functional and sensorial properties of pulse-based flours as impacted by their microstructural organizationFrom1 Jan 2023 → TodayFunding: VLAIO - Flanders' FOOD- ICON
- 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
- Master of Science in Food Technology (InterUniversity Programme in Food Technology IUPFOOD)From1 Sep 2022 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
31 - 40 of 358
- Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability(2022)
Authors: Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
- The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil Stabilization(2022)
Authors: Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
- The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material(2022)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Ann Van Loey, Marc Hendrickx
- Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions(2022)
Authors: Tara Grauwet, Ann Van Loey
- Understanding the impact of diverse structural properties of homogalacturonan rich citrus pectin-derived compounds on their emulsifying and emulsion stabilizing potential(2022)
Authors: Sarah Verkempinck, Clare Kyomugasho, Ann Van Loey, Paula Moldenaers, Marc Hendrickx
- From understanding to modulation of physical barriers for in vitro starch and protein digestion in pulses(2022)
Authors: Katharina Pälchen, Tara Grauwet, Ann Van Loey
- Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization(2022)
Authors: Novita Putri, Jelle Van Audenhove, Ann Van Loey, Marc Hendrickx
- The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development(2022)
Authors: Shruti Aravindakshan, Clare Kyomugasho, Henry Tafiire, Ann Van Loey, Tara Grauwet, Marc Hendrickx
- Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage(2022)
Authors: Sharm Atencio, Sarah Verkempinck, Marc Hendrickx, Ann Van Loey
- Production and molecular characterization of tailored citrus pectin-derived compounds(2022)
Authors: Clare Kyomugasho, Ann Van Loey, Paula Moldenaers, Marc Hendrickx