Ann Van Loey

Research interests

Publications

• The potential of microalgae and their biopolymers as structuring ingredients in food: A review

  Biotechnology Advances · 2019 · 10.1016/j.biotechadv.2019.107419

• Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

  Innovative Food Science & Emerging Technologies · 2019 · 10.1016/j.ifset.2019.03.004

• Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

  Comprehensive Reviews in Food Science and Food Safety · 2018 · 10.1111/1541-4337.12394

• Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

  Food Hydrocolloids · 2018 · 10.1016/j.foodhyd.2018.07.014

• Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

  Algal Research · 2018 · 10.1016/j.algal.2018.03.017

• Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

  Food Chemistry · 2017 · 10.1016/j.foodchem.2017.02.146

• The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

  Comprehensive Reviews in Food Science and Food Safety · 2015 · https://doi.org/10.1111/1541-4337.12160

• Process–Structure–Function Relations of Pectin in Food

  Critical Reviews in Food Science and Nutrition · 2015 · 10.1080/10408398.2012.753029

• Colour and carotenoid changes of pasteurised orange juice during storage

  Food Chemistry · 2014 · 10.1016/j.foodchem.2014.09.007

• FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

  Food Chemistry · 2014 · 10.1016/j.foodchem.2014.12.033

• Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

  Carbohydrate Research · 2011 · https://doi.org/10.1016/j.carres.2011.04.014

• Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

  Innovative Food Science & Emerging Technologies · 2011 · 10.1016/j.ifset.2011.06.003

• Pectin methylesterase and its proteinaceous inhibitor: a review

  Carbohydrate Research · 2010 · https://doi.org/10.1016/j.carres.2010.10.002

• Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

  Trends in Food Science & Technology · 2010 · 10.1016/j.tifs.2010.02.001

• Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

  Comprehensive Reviews in Food Science and Food Safety · 2009 · https://doi.org/10.1111/j.1541-4337.2009.00071.x

• Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

  Comprehensive Reviews in Food Science and Food Safety · 2009 · 10.1111/j.1541-4337.2009.00072.x

• Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

  Trends in Food Science & Technology · 2008 · https://doi.org/10.1016/j.tifs.2008.04.001

• Influence of pectin properties and processing conditions on thermal pectin degradation

  Food Chemistry · 2007 · 10.1016/j.foodchem.2007.04.009

• Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

  Food Chemistry · 2007 · 10.1016/j.foodchem.2007.09.074

• Does high pressure processing influence nutritional aspects of plant based food systems?

  Trends in Food Science & Technology · 2007 · https://doi.org/10.1016/j.tifs.2007.09.002

• Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

  Food Chemistry · 2007 · 10.1016/j.foodchem.2007.09.076

• Non‐enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing

  Journal of Food Science · 2006 · 10.1111/j.1365-2621.2006.tb12391.x

• Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment

  Journal of Agricultural and Food Chemistry · 2005 · 10.1021/jf050289+

• Effects of high electric field pulses on enzymes

  Trends in Food Science & Technology · 2001 · 10.1016/s0924-2244(01)00066-8

• Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice

  Journal of Agricultural and Food Chemistry · 1999 · 10.1021/jf980663o

Current projects

No projects listed.