Ann Van Loey

TL;DR: In this paper, the effects of HP treatment on colour, flavour and texture of fruit-and vegetable-based foods have been investigated and the mechanisms behind the observed changes in quality attributes have been elucidated.

TL;DR: This review paper provides a structured, comprehensive overview of the knowledge accumulated over the years with regard to PME and PMEI and attention is paid to both well-established and novel data concerning their occurrence, polymorphism and physicochemical properties.

TL;DR: In this paper, the effects of high pressure on the stability and bioavailability of vitamins in plant-based food systems especially in fruit and vegetables are briefly reviewed, and possible impacts of conducting HP treatment at elevated temperature (such as HP sterilization) on vitamin stability are discussed.

TL;DR: A comparison of the pectic and hemicellulosic cell wall polysaccharides between the commonly used vegetables broccoli, carrot, and tomato reveals organ-specific characteristics, pointing to particularly long, linear pectins in tomato compared with the other vegetable organs studied, suggesting possible implications toward functional behavior.

TL;DR: In this paper, the influence of pectin structural features on the polymer emulsifying potentials is investigated, and the contribution of homogalacturonan (HG) domain and the neutral sugar side chains of the RGI structural element is investigated.