Ilse Fraeye

High pressure assisted structure engineering of plant based foods

Chantal Smout, Ann Van Loey, Sandy Van Buggenhout, 2006 .

High Pressure Assisted Structure Engineering of Foods

Chantal Smout, S. Van Buggenhout, Thomas Duvetter, 2006 .

Application of non-invasive technologies in dry-cured ham: An overview

Fidel Toldrá, Igor Tomasevic, Francisco J. Barba, 2019, Trends in Food Science & Technology.

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

Rony Geers, Hubert Paelinck, Stefaan De Smet, 2015, Food and Bioprocess Technology.

Antioxidant potential of microalgae in relation to their phenolic and carotenoid content

Luc De Cooman, Jos De Brabanter, Imogen Foubert, 2012, Journal of Applied Phycology.

Influence of pectin structure on texture of pectin-calcium gels.

Ann Van Loey, Evelien Vandevenne, Sandy Van Buggenhout, 2010 .

Influence of pectin properties and processing conditions on thermal pectin degradation

Ann Van Loey, Thomas Duvetter, Marc Hendrickx, 2007 .

Influence of organic matter generated by Chlorella vulgaris on five different modes of flocculation.

Imogen Foubert, Ilse Fraeye, Dries Vandamme, 2012, Bioresource technology.