What is she best known for?
The fields of study she is best known for:
- Enzyme
- Food science
- Biochemistry
Ann Van Loey spends much of her time researching Food science, Pectin, Chromatography, Pascalization and Biochemistry.
She regularly ties together related areas like Legume in her Food science studies.
Her Pectin research is multidisciplinary, incorporating perspectives in Calcium, Texture, Food additive, Polysaccharide and Cell wall.
Her Chromatography research is multidisciplinary, relying on both Affinity chromatography, Albumin, Egg white, Orange juice and Solubility.
Flavour is closely connected to Shelf life in her research, which is encompassed under the umbrella topic of Orange juice.
Her Biochemistry research includes themes of Daucus carota and Molar mass.
Her most cited work include:
- Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review (436 citations)
- Does high pressure processing influence nutritional aspects of plant based food systems (208 citations)
- Pectin methylesterase and its proteinaceous inhibitor: a review. (180 citations)
What are the main themes of her work throughout her whole career to date?
Ann Van Loey mainly focuses on Food science, Pectin, Chromatography, Biochemistry and Pascalization.
Her research links Horticulture with Food science.
Her biological study spans a wide range of topics, including Calcium, Pectinesterase, Enzyme, Polysaccharide and Cell wall.
Ann Van Loey has researched Chromatography in several fields, including Reaction rate constant and Thermal.
Ann Van Loey is interested in Pectinase, which is a branch of Biochemistry.
Her research brings together the fields of Digestion and Carotenoid.
She most often published in these fields:
- Food science (42.44%)
- Pectin (30.45%)
- Chromatography (21.81%)
What were the highlights of her more recent work (between 2016-2021)?
- Food science (42.44%)
- Pectin (30.45%)
- Chromatography (21.81%)
In recent papers she was focusing on the following fields of study:
Ann Van Loey focuses on Food science, Pectin, Chromatography, Carotenoid and Cell wall.
Her study in Food science is interdisciplinary in nature, drawing from both Rheology and Lipid oxidation.
When carried out as part of a general Pectin research project, her work on Citrus Pectin is frequently linked to work in Context, therefore connecting diverse disciplines of study.
The various areas that Ann Van Loey examines in her Chromatography study include Hydrolysis and In vitro digestion.
Many of her research projects under Carotenoid are closely connected to Lipid digestion with Lipid digestion, tying the diverse disciplines of science together.
While the research belongs to areas of Cell wall, Ann Van Loey spends her time largely on the problem of Polysaccharide, intersecting her research to questions surrounding Solubility.
Between 2016 and 2021, her most popular works were:
- Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides (57 citations)
- Quality change during high pressure processing and thermal processing of cloudy apple juice (52 citations)
- Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study (39 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
Her scientific interests lie mostly in Food science, Pectin, Chromatography, Cell wall and Nannochloropsis.
Her study in Pasteurization, Flavor, Aroma, Carotenoid and Ingredient are all subfields of Food science.
Her Pectin research is multidisciplinary, incorporating elements of Phaseolus, Adsorption, Softening and Enzyme.
Her Chromatography research includes elements of Bottle, Peroxidase, Anthocyanin and Oxygen.
Her Cell wall study integrates concerns from other disciplines, such as Cell disruption and Cell membrane.
Her work deals with themes such as Chlorella vulgaris and Fatty acid, which intersect with Nannochloropsis.
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