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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
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
41 - 50 of 357
- Application of multivariate data analysis for food quality investigations: An example-based review(2022)
Authors: Wouter Saeys, Marc Hendrickx, Tara Grauwet, Ann Van Loey
- Impact of thermal processing and storage on the rheological and flavour aspects of chickpea-based systems: focus on whole chickpeas and chickpea flours(2021)
Authors: Laura Noordraven, Ann Van Loey, Tara Grauwet
- Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking(2021)
Authors: Lucie Moens, Ann Van Loey, Marc Hendrickx
- Color and flavor evolution during processing and storage of strawberry puree(2021)
Authors: Natalia Mar Teribia Casado, Ann Van Loey, Carolien Buvé
- Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage(2021)
Authors: Natalia Mar Teribia Casado, Marc Hendrickx, Ann Van Loey
Pages: 1897 - 1908 - Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application(2021)
Authors: Laura Noordraven, Tara Grauwet, Ann Van Loey
- Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization(2021)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Ann Van Loey, Marc Hendrickx
- Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage(2021)
Authors: Marc Hendrickx, Tara Grauwet, Ann Van Loey
Pages: 5698 - 5721 - Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree(2021)
Authors: Carolien Buvé, Marc Hendrickx, Ann Van Loey
- Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments(2021)
Authors: Lucie Moens, Elien De Laet, Peter Goos, Ann Van Loey, Marc Hendrickx