Onderzoeker
Seline Glorieux
- Disciplines:Engineering van biomaterialen, Biologische systeemtechnologie, Biomateriaal engineering, Biomechanische ingenieurswetenschappen, Andere (bio)medische ingenieurswetenschappen, Milieu ingenieurswetenschappen en biotechnologie, Industriële biotechnologie, Andere biotechnologie, bio-en biosysteem ingenieurswetenschappen
Affiliaties
- Levensmiddelen- en Microbiële Technologie (CLMT) (Afdeling)
Lid
Vanaf1 aug 2020 → 31 dec 2018 - Bioengineeringtechnologie, Technologiecampussen Gent en Aalst (Technologiecluster)
Lid
Vanaf1 jan 2014 → 31 jul 2020
Projecten
1 - 1 of 1
- Invloed van grondstoffen en procesvoering op de structuur van gel-type geëmulgeerde vleeswaren.Vanaf1 okt 2013 → 31 dec 2018Financiering: IOF - Industrieel Onderzoeksfonds, IWT persoonsgebonden financ. - strategische onderzoeksbeurzen
Publicaties
1 - 10 van 10
- The effect of temperature on structure formation in three insect batters(2019)
Auteurs: Jana Scholliers, Liselot Steen, Seline Glorieux, Ilse Fraeye
Pagina's: 411 - 418 - The effect of temperature on structure formation in three insect batters(2019)
Auteurs: Jana Scholliers, Liselot Steen, Seline Glorieux, Davy Van de Walle, Koen Dewettinck, Ilse Fraeye
Pagina's: 411 - 418 - Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages(2019)
Auteurs: Seline Glorieux, Liselot Steen, Imogen Foubert, Ilse Fraeye
Pagina's: 16 - 26 - Influence of raw materials and processing on the structure of gel-type emulsified meat products(2018)
Auteurs: Seline Glorieux, Ilse Fraeye, Imogen Foubert, Hubert Paelinck
- Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters(2018)
Auteurs: Seline Glorieux, Liselot Steen, Joseph De Brabanter, Imogen Foubert, Ilse Fraeye
Pagina's: 1596 - 1604 - Development of fish-based model systems with various microstructures(2018)
Auteurs: Davy Verheyen, Maria Baka, Seline Glorieux, Ilse Fraeye, Jan Van Impe
Pagina's: 1069 - 1076 - Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures(2017)
Auteurs: Seline Glorieux, Liselot Steen, Hubert Paelinck, Imogen Foubert, Ilse Fraeye
Pagina's: 3785 - 3795 - Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics(2017)
Auteurs: Seline Glorieux, Olivier Goemaere, Liselot Steen, Ilse Fraeye
Pagina's: 390 - 397 - Functional properties of pork liver protein fractions(2016)
Auteurs: Liselot Steen, Seline Glorieux, Olivier Goemaere, Kristof Brijs, Hubert Paelinck, Imogen Foubert, Ilse Fraeye
Pagina's: 970 - 980 - Isothermal crystallization behaviour of lard at different temperatures studied by DSC and real-time XRD(2015)
Auteurs: Liselot Steen, Annelien Rigolle, Seline Glorieux, Hubert Paelinck, Ilse Fraeye, Bart Goderis, Imogen Foubert
Pagina's: 49 - 56