Projects
The microstructural organisation of plant-based food dispersions as influenced by ultra high pressure homogenisation. KU Leuven
Relation between microstructure, nutrient retention and - bioaccessibility during processing of plant systems. KU Leuven
X-ray reconstruction of foam microstructure formation. University of Antwerp
From in vitro to in silico model: An engineering approach towards design of oil-in-water-based food products with tailored lipid digestion KU Leuven
The digestion of lipids in the human body has several health and nutritional implications. On the one side, a balanced lipid intake provides energy and essential fatty acids. On the other side, lipid overconsumption increases the risk of developing metabolic related diseases such as obesity, diabetes or cardiovascular diseases. In addition, lipid-based products could be employed as delivery systems for lipophilic functional compounds or as ...
FoodPhase: Next generation X-ray phase contrast imaging for food quality and process engineering. KU Leuven
Many properties of food, plants or seeds that are relevant to process engineering or quality are related to microstructure. Insight in food microstructure is therefore essential to control the quality of food. In the food factory of the future, flexible and efficient processes require dedicated sensor technology and automated analysis methods. In this context, X-ray computed tomography (XCT) is gaining traction as a non-destructive method to ...
Next generation X-ray phasecontrast imaging for food quality and process engineering. University of Antwerp
Inactivation mechanisms of radio frequency pasteurisation for food preservation. KU Leuven
Radio frequency (RF) processing is a novel thermal food preservation technology, which results in enhanced product qualities and processing efficiencies in comparison to traditional thermal methods. However, a major knowledge gap concerns knowledge of the inactivation mechanisms of the technique. This lack of knowledge is caused by exclusively conducting RF pasteurisation studies in real food products. Therefore, we will use artificial food ...
Use of expert knowledge for improved quality monitoring of food colloids with Vis/NIR spectroscopic techniques. KU Leuven
Quality monitoring of food colloids during production and processing is important to satisfy the increasing quality demands of the retail and consumers. Moreover, online measurement techniques could support early detection of altering product quality and reduce food losses. Optical spectroscopic techniques measure the interaction of light with the product. As the measured signal(s) contain both chemical and physical product information, while ...
A multiscale understanding of the dynamics of frying-induced water loss and oil uptake in porous food matrices in relation to changes in their starch and protein components KU Leuven
Complex heat, oil and water transfers occur during food frying. Concerns over the high calorie content of fried food bring about the challenge to minimize oil uptake during the process without compromising product quality. When more moisture evaporates during frying more oil is taken up by the food, respectively. Frying wheat containing foods induces changes in their starch and protein components which affect both fat uptake and the structure ...