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Myriam Loeffler

Assistant Professor

KU Leuven

Belgium

Research Interests

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Professors in Belgium Professors in Food Science Food Science professors in Belgium

About

Myriam Loeffler is an Assistant Professor at KU Leuven, Belgium. Her research interests include food science and technology, particularly in the areas of plant-based food products, biopolymers, and food packaging concepts. Recent publications emphasize the modification of food constituents and the effects of fermentation on product properties, as well as the development of vegan food analogs and sustainable packaging solutions.

Articles (12)

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2026

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2025

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2025

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2024

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2024

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2022

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2022

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2021

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2021

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2021

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2021

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2020

Collaborators (3)

Jochen Weiss

Professor and Department Head

University of Hohenheim

GERMANY

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Cornelia Rauh

Head of Institute / Professor

Technische Universität Berlin Fakultät III Prozesswissenschaften

GERMANY

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Monika Gibis

Prof. Dr. rer. nat. (Associate Prof.)

University of Hohenheim

GERMANY

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Myriam Loeffler

Research Interests

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Articles (12)

Fermentation—A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives

Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO<sub>3</sub> to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs

Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate

Impact of Citric Acid on the Structure, Barrier, and Tensile Properties of Esterified/Cross-Linked Potato Peel-Based Films and Coatings

Effect of Particle Size on the Physical Properties of PLA/Potato Peel Composites

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability

Emulsifying properties of lentil protein preparations obtained by dry fractionation

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami)

Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process

Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

Collaborators (3)

Jochen Weiss

Cornelia Rauh

Monika Gibis

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