Research Explorer

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Arne Huyst

Publications & Research Data

Awards & Distinctions

12 Resultaten

2025

Interfacial and oil-in-water emulsifying properties of ovalbumin enriched in amyloid-like fibrils and peptides

Arne HuystTrui LuyckxMargarita Monge-MoreraJohn Van CampJan A. DelcourPaul Van der Meeren

U Journal Article in Food Hydrocolloids

2023

Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

Arne HuystPaul Van der MeerenJoëlle A.J. HousmansMargarita Monge-MoreraFrederic RousseauJoost SchymkowitzJan A. Delcour

A1 Journal Article in FOOD HYDROCOLLOIDS

2022

Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

Arne HuystLomme J. DeleuTrui LuyckxDieter BuystJohn Van CampJan A. DelcourPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Evaluation of techno-functional properties of hen egg white and wheat gluten amyloid-like fibrils formed under food-relevant conditions

Arne HuystPaul Van der Meeren

Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Arne HuystLomme J. DeleuTrui LuyckxLouis Van der MeerenJoëlle A.J. HousmansCharlotte GrootaertMargarita Monge-MoreraJan A. DelcourAndre SkirtachFrederic Rousseau et al.

A1 Journal Article in FOOD HYDROCOLLOIDS

Impact of heat and enzyme treatment on the formation of ovalbumin amyloid-like fibrils at neutral pH and their applicability in food gels and emulsions

Arne HuystMargarita Monge-MoreraJan DelcourKoen DewettinckPaul Van der Meeren

2021

Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

Arne HuystLomme DeleuTrui LuyckxDieter BuystJohn Van CampJan DelcourPaul Van der Meeren

Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Arne HuystHerlinde De KeersmaeckerLomme DeleuKevin BraeckmansJan DelcourPaul Van der Meeren

Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Arne HuystHerlinde De KeersmaeckerLomme J. DeleuKevin BraeckmansJan A. DelcourPaul Van der Meeren

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Arne HuystLomme DeleuTrui LuyckxMarlies LambrechtJohn Van CampJan DelcourPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2020

Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions

Qurrotul A'yunIstna Nafi AzzahraniArne HuystLorenz De NeveJosé MartinsMarleen Van TroysChusnul HidayatPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

2019

Miniaturization of Starmerella bombicola fermentation for evaluation and increasing (novel) glycolipid production

Lisa Van RenterghemHadewijch ClicqueArne HuystSophie RoelantsWim Soetaert

A1 Journal Article in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY