B. Ly Nguyen
Katholieke Universiteit Leuven
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Publication
Featured researches published by B. Ly Nguyen.
Archive | 2003
A. Van Loey; D. Fachin; B. Ly Nguyen; I. Verlent; Marc Hendrickx
Several key effects and advantages of high hydrostatic pressure have resulted in the current interest of the food industry to use this novel technology in food processing or preservation, replacing or complementing thermal processing. In this context, the current paper focuses on kinetic studies of the activity and stability of pectinesterase (PE) from oranges and tomatoes during thermal and high pressure processing. In addition, the influence of intrinsic product properties such as pH and Ca2+-ions on the processing stability of PE is quantified.
Biotechnology and Bioengineering | 2002
B. Ly Nguyen; A. Van Loey; D. Fachin; I. Verlent; I. M. Hendrickx
Archive | 2004
I. Verlent; Ann Van Loey; Chantal Smout; Thomas Duvetter; B. Ly Nguyen; Marc Hendrickx
Archive | 2005
Thomas Duvetter; B. Ly Nguyen; I. Verlent; Chantal Smout; Ann Van Loey; Marc Hendrickx
Archive | 2004
Thomas Duvetter; Ann Van Loey; I. Verlent; Chantal Smout; B. Ly Nguyen; G. Beldman; Henk A. Schols; Marc Hendrickx
Archive | 2004
Chantal Smout; Daniel N. Sila; T.S. Vu; I. Verlent; Thomas Duvetter; B. Ly Nguyen; Ann Van Loey; Marc Hendrickx
Archive | 2003
I. Verlent; Chantal Smout; Ann Van Loey; B. Ly Nguyen; Thomas Duvetter; Marc Hendrickx
Archive | 2003
B. Ly Nguyen; Ann Van Loey; Chantal Smout; I. Verlent; Thomas Duvetter; Marc Hendrickx
Archive | 2003
Thomas Duvetter; Ann Van Loey; Chantal Smout; I. Verlent; B. Ly Nguyen; Marc Hendrickx
Archive | 2003
Thomas Duvetter; V. Van Laeke; I. Verlent; B. Ly Nguyen; Ann Van Loey; Chantal Smout; Marc Hendrickx
