Ann Van Loey

Ann Van Loey

Catholic University of Leuven - Leuven / Belgium
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1398690
Katholieke Universiteit Leuven
person_outline Ann Van Loey's MOST POPULAR ARTICLES
1-) Effects of high pressure on enzymes related to food qualityL Ludikhuyze, A Van Loey, IS Denys, MEG HendrickxUltra high pressure treatments of foods, 115-166, 2001791*2001
2-) Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a reviewI Oey, M Lille, A Van Loey, M HendrickxTrends in Food Science & Technology 19 (6), 320-328, 20087582008
3-) Pectins in processed fruits and vegetables: Part II—Structure–function relationshipsDN Sila, S Van Buggenhout, T Duvetter, I Fraeye, A De Roeck, ...Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 20094422009
4-) Does high pressure processing influence nutritional aspects of plant based food systems?I Oey, I Van der Plancken, A Van Loey, M HendrickxTrends in Food Science & Technology 19 (6), 300-308, 20083922008
5-) The emulsifying and emulsion‐stabilizing properties of pectin: A reviewED Ngouémazong, S Christiaens, A Shpigelman, A Van Loey, ...Comprehensive Reviews in Food Science and Food Safety 14 (6), 705-718, 20153682015