An integrated food quality research and training programmeINTERNATIONAL CONFERENCES (active contributions)
2020
Sharan, S., Stadtmüller, J., Bonerz, D., Aschoff, J., Orlien, V., Olsen, K., Rinnan, Å., Saint-Eve, A., Maillard, M-N., Zotzel, J. Functional robustness of a Vicia faba proteins after processing: A light on foamability for food applications. Poster presentation on the 1st NIZO Plant Protein Functionality Conference, October 21-22, 2020, online event.
Krause, S., Asamoah, E.A., Huc Mathis, D., Bonazzi, C., Rega, B. Application of pulse flours in baked products: Link between formulation, reactivity potential and physicochemical properties. Oral presentation at the 34th EFFoST International Conference, November 10-12, 2020, online event.
Henn, K., Bredie, W. L. P., Goddyn, H. Consumer attitudes towards pulses – A pan-European survey. Poster presentation at the 34th EFFoST International Conference, November 10-12, 2020, online event.
Sharan, S., Zotzel, J., Bonerz, D., Aschoff, J., Maillard, M-N., Saint-Eve, A. Role of protein fractions in the functional potential of a Vicia faba ingredient. Poster presentation at the 34th EFFoST International Conference, November 10-12, 2020, online event.
Bahari A., Moelants K., Wallecan J., Mazoyer J., Mangiante G., Grauwet T. Understanding the effect of temperature, time and conductivity on carrageenan extraction in Chondrus crispus. Poster presentation at AlgaEurope, December 1-4, 2020, online event.
2021
Noordraven L.E.C., Buvé C., Chen C., Hendrickx M.E., Van Loey A.M. Impact of processing and storage on changes in the volatile compounds of whole chickpeas: an untargeted headspace fingerprinting study. Flash-poster presentation at the 16th Weurman Flavour Research Symposium, Dijon, France, May 4-6 2021, online event.
Krause, S., Hashemi, A., Keller, S., Bonazzi, C., Rega, B. Odour compounds in thermo-mechanically processed food based on pulse ingredients. Oral presentation at the 16th Weurman Flavour Research Symposium, Dijon, France, May 4-6 2021, online event.
Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Hendrickx, M., Van Loey, A. Changes in the aroma profile during thermal processing and storage of strawberry purees originating from different cultivars. Poster presentation, 16th Weurman Flavour Research Symposium, Dijon, France, May 4-6 2021, online event.
Pälchen, K., Michels, D., Duijsens, D., Gwala, S., Pallares Pallares, A., Hendrickx, M., Van Loey, A., Grauwet, T. Moving towards more complex static in vitro digestion conditions to evaluate macronutrient digestion of chickpeas: the difference between simple and simpler. Flash presentation at the Virtual International Conference on Food Digestion on 6-7 May 2021, online event.
Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Hendrickx, M., Van Loey, A. Impact of processing and storage conditions on color stability of strawberry puree: the role of enzymatic reactions revisited. Oral presentation at the CEFOOD 10th Congress, 11-12 June 2021, online event.
Hidangmayum, K.S., Stolzenbach Waehrens, S., Hoogland, H., Kim, H-J., Orlien, V. Investigating instrumental and sensorial changes in a vegan tomato soup during accelerated storage. Poster presentation at the 6th International ISEKI-Food Conference, 23 – 25 June 2021, online event.
Noordraven L.E.C., Bernaerts, T., Mommens L., Hendrickx M.E., Van Loey A.M. Processing of chickpea flour to investigate the effect of cell integrity and starch state on their thickening potential in water-flour systems. Poster presentation at IFT first, 19-23 July 2021, online event.
Pälchen, K., Michels, D., Gwala, S., Pallares Pallares, A., Hendrickx, M., Van Loey, A., Grauwet, T. Towards more complex in vitro digestion conditions: Evaluating the effect of salivary α-amylase and gastric pH on macronutrient digestion kinetics in chickpeas. Flash poster presentation at IFT first, 19-23 July 2021, online event.
INTERNATIONAL CONFERENCES (upcoming active contributions)
Patra, T., Olsen, K., Rinnan, Å. The Stability of oat drinks assessed using low field NMR T2 relaxation. Poster presentation on the 17th Scandinavian Symposium on Chemometrics, Aalborg, Denmark, September 6-9, 2021.
Aravindakshan, S., Nguyen, A.T.H., Kyomugasho, C., Buvé, C., Van Loey, A., Hendrickx, M. Impact of drying and rehydration on the structural properties and quality attributes of precooked dried common beans. Poster presentation at the Food Structure and Functionality symposium, October 19-20, 2021, online event.
Aravindakshan, S., Kyomugasho, C., Tafiire, H., Van Loey, A., Grauwet, T., Hendrickx, M. Use of state diagram to understand the enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development. Oral presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Atencio, S., Verkempinck, S., Bernaerts, T., Reineke, K., Hendrickx M.E., Van Loey A.M. Processing strategies to create carotenoid-enriched pumpkin juice as natural food colorant. Oral presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Bahari, A., Moelants, K., Kloeck, M., Huc-Mathis, D., Wallecan, J., Mangiante, G., Mazoyer, J., Hendricx, M., Grauwet, T. Understanding carrageenan extraction principles to adjust the process for possible side products valorisation. Poster presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Hidangmayum, K.S., Stolzenbach Waehrens, S., Hoogland, H., Kim, H-J. Orlien, V. Consumer liking of vegan tomato soup over its shelf-life period. Oral presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Krause S., Asamoah, E. A., Huc-Mathis, D., Keller, S., Moulin, G., Berland, S., Bonazzi, C., Rega, B. Impact of pea ingredients (flour, protein isolate, starch) on structure and reactivity of bakery products. Oral presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Martínez Noguera, P., Cosson, A., Krause, S., Bonazzi, C., Saint-Eve, A., Rega, B. How formulation and processing conditions influence the sensory profiles of pea-based applications. Poster presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Noordraven L.E.C., Bernaerts, T., Mommens L., Hendrickx M.E., Van Loey A.M. Rheological behaviour of chickpea flours with different cell intactness and starch state in water-flour systems. Poster presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Patra, T., Axel, C., Rinnan, Å. Olsen, K. The Physicochemical Stability of Oat-based drinks from Oat Bran and Wholemeal Oat Flour. Oral presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Pälchen, K., Van den Wouwer, B., Hendrickx, M., Van Loey, A., Grauwet, T.. The role of hydrothermal processing to align digestive functionalities amongst different pulses. Oral presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Sharan, S., Zotzel, J., Manickam, I., Zanghelini, G., Bonerz, D., Aschoff, J., Olsen, K., Rinnan, Å., Orlien, V., Saint-Eve, A., Maillard, M-N. Cross-disciplinary compromise between functional and sensory properties of modified fava bean ingredients for industrial food applications. Poster presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Hendrickx, M., Van Loey, A. Effect of acidification on the color and anthocyanin stability of strawberry puree during thermal processing and accelerated storage. Oral presentation at the 35th EFFoST International Conference, Switzerland, November 4-6, 2021.
NATIONAL CONFERENCES (active contributions)
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