基本信息
浏览量:17
职业迁徙
个人简介
Research interests: Immunomodulation by food
Our immune system plays a pivotal role in the symptomatology of many chronic disorders, such as psoriasis, diabetes type I, Crohn’s disease, asthma or allergic disorders, or in physical complaints associated with obesity.
Many food ingredients interact with the functioning of our immune system. These interactions may help to balance and stabilise our immune response, and to mitigate immune-related physical disorders, but may also show an adverse nature, in for instance allergic reactions.
Modification and balancing such immune responses offers therefore a huge potential for the development of health-promoting food ingredients for specific consumer groups with an immature or defective immune system, such as children or elderly, or those affected by specific immune-related disorders.
Our aim is to utilise immune parameters as a read-out for the development of health-promoting food ingredients or food products. A variety of in vitro and ex vivo read-out systems is available for this purpose. Studying and characterisation of food components is performed in close co-operation with the Food Chemistry Department.
Our immune system plays a pivotal role in the symptomatology of many chronic disorders, such as psoriasis, diabetes type I, Crohn’s disease, asthma or allergic disorders, or in physical complaints associated with obesity.
Many food ingredients interact with the functioning of our immune system. These interactions may help to balance and stabilise our immune response, and to mitigate immune-related physical disorders, but may also show an adverse nature, in for instance allergic reactions.
Modification and balancing such immune responses offers therefore a huge potential for the development of health-promoting food ingredients for specific consumer groups with an immature or defective immune system, such as children or elderly, or those affected by specific immune-related disorders.
Our aim is to utilise immune parameters as a read-out for the development of health-promoting food ingredients or food products. A variety of in vitro and ex vivo read-out systems is available for this purpose. Studying and characterisation of food components is performed in close co-operation with the Food Chemistry Department.
研究兴趣
论文共 354 篇作者统计合作学者相似作者
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Food Chemistry (2024): 139346-139346
Food research internationalpp.114224-114224, (2024)
Food hydrocolloids (2024): 109452-109452
Food research international (2024): 114348-114348
Trends in Food Science & Technologypp.104528, (2024)
Puqiao Lian,Artemiy Kovynev,Lei Wang,Amanda C. M. Pronk,Aswin Verhoeven, Martin Giera, Suzan Thijssen, Borja Martínez Téllez,Sander Kooijman, Patrick C. N. Rensen, Harro Timmerman,Harry J. Wichers, Paul A. J. Henricks,Gert Folkerts,Milena Schönke,Saskia Braber
biorxiv(2024)
The journal of allergy and clinical immunology/Journal of allergy and clinical immunology/The journal of allergy and clinical immunologyno. 2 (2023): AB179-AB179
FOOD CHEMISTRY (2023)
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作者统计
#Papers: 353
#Citation: 14035
H-Index: 57
G-Index: 104
Sociability: 8
Diversity: 0
Activity: 1
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