ann van loey
ann van loey
Professor Food Technology, KU Leuven
Adresse e-mail validée de kuleuven.be - Page d'accueil
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Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review
I Oey, M Lille, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 320-328, 2008
5822008
Pectins in processed fruits and vegetables: Part II—Structure–function relationships
DN Sila, S Van Buggenhout, T Duvetter, I Fraeye, A De Roeck, ...
Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 2009
3082009
Does high pressure processing influence nutritional aspects of plant based food systems?
I Oey, I Van der Plancken, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 300-308, 2008
3042008
Effects of high electric field pulses on enzymes
A Van Loey, B Verachtert, M Hendrickx
Trends in Food Science & Technology 12 (3-4), 94-102, 2001
2642001
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ...
Food chemistry 107 (4), 1436-1449, 2008
2222008
Pectin methylesterase and its proteinaceous inhibitor: a review
RP Jolie, T Duvetter, AM Van Loey, ME Hendrickx
Carbohydrate Research 345 (18), 2583-2595, 2010
2182010
Pectins in processed fruits and vegetables: Part III—Texture engineering
S Van Buggenhout, DN Sila, T Duvetter, A Van Loey, M Hendrickx
Comprehensive Reviews in Food Science and Food Safety 8 (2), 105-117, 2009
2072009
Kinetics of chlorophyll degradation and color loss in heated broccoli juice
CA Weemaes, V Ooms, AM Van Loey, ME Hendrickx
Journal of Agricultural and Food Chemistry 47 (6), 2404-2409, 1999
1871999
Combined thermal and high pressure colour degradation of tomato puree and strawberry juice
D Rodrigo, A Van Loey, M Hendrickx
Journal of Food Engineering 79 (2), 553-560, 2007
1792007
Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue
A De Roeck, DN Sila, T Duvetter, A Van Loey, M Hendrickx
Food Chemistry 107 (3), 1225-1235, 2008
1722008
A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation …
S Denys, AM Van Loey, ME Hendrickx
Innovative Food Science & Emerging Technologies 1 (1), 5-19, 2000
1712000
Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions
I Fraeye, T Duvetter, E Doungla, A Van Loey, M Hendrickx
Trends in Food Science & Technology 21 (5), 219-228, 2010
1702010
Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses
K Houben, RP Jolie, I Fraeye, AM Van Loey, ME Hendrickx
Carbohydrate Research 346 (9), 1105-1111, 2011
1672011
Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid
I Van den Broeck, L Ludikhuyze, C Weemaes, A Van Loey, M Hendrickx
Journal of Agricultural and Food Chemistry 46 (5), 2001-2006, 1998
1661998
Non‐enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing
DN Sila, C Smout, F Elliot, AV Loey, M Hendrickx
Journal of Food Science 71 (1), E1-E9, 2006
1552006
Inactivation of orange pectinesterase by combined high-pressure and-temperature treatments: a kinetic study
I Van den Broeck, LR Ludikhuyze, AM Van Loey, ME Hendrickx
Journal of Agricultural and Food Chemistry 48 (5), 1960-1970, 2000
1512000
Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
L Verbeyst, I Oey, I Van der Plancken, M Hendrickx, A Van Loey
Food Chemistry 123 (2), 269-274, 2010
1392010
Foaming properties of egg white proteins affected by heat or high pressure treatment
I Van der Plancken, A Van Loey, ME Hendrickx
Journal of Food Engineering 78 (4), 1410-1426, 2007
1302007
Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing
DN Sila, C Smout, ST Vu, A Van Loey, M Hendrickx
Journal of Food Science 70 (2), E85-E91, 2005
1302005
Influence of pectin properties and processing conditions on thermal pectin degradation
I Fraeye, A De Roeck, T Duvetter, I Verlent, M Hendrickx, A Van Loey
Food Chemistry 105 (2), 555-563, 2007
1282007
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