Isabella M. Riley
With a background in Food Science and Technology, Isabella’s research is aimed at utilizing NMR techniques for the structure elucidation of food materials. Her current focus is on characterizing the functional properties of pulse ingredient constituents for food applications.
Current research topics:
– Pulse carbohydrates and protein structure
– Low-field time-domain NMR
– Solid-state NMR
– Hydrogels
– Food processing
To contact Dr. Isabella Riley, visit the KU Leuven site.
Professional Background
Postdoctoral researcher
KU Leuven (Leuven, Belgium)
April 2025 – present
Doctor of Philosophy (Ph.D.), Bioscience Engineering
KU Leuven (Leuven, Belgium)
Sep 2019 – Dec 2024
Master of Science (M.Sc.), Food Technology
Wageningen University Research (Wageningen, The Netherlands)
Aug 2017 – May 2019
Internship, Nestlé (Konolfingen, Swizterland)
Sep 2018 – May 2019
Bachelor of Science (B.Sc.), Food Science
Cornell University (Ithaca, NY, USA)
Sep 2013 – May 2017
Undergraduate Summer Scholar Researcher, North Carolina State University (Raleigh, NC, USA)
May – Aug 2016
Summer Research Intern - Kraft Heinz (Glenview, IL, USA)
Jun – Aug 2015
Notable publications
Riley, I.M., Nivelle, M. A., et al. (2022) The use of time domain H NMR to study proton dynamics in starch‐rich foods: A review. Comprehensive Reviews in Food Science and Food Safety. 21 (6). 4738 – 4775. https://doi.org/10.1111/1541-4337.13029
Verma, U., Riley, I. M., et al. (2025) High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods. Nature Communications. 16 (1). 7178–7192. https://doi.org/10.1038/s41467-025-57934-z
Riley, I.M., Delcour, J. A. (2025) Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A review. Food Research International. 22A. 117800. https://doi.org/10.1016/j.foodres.2025.117800
Riley, I.M., Ooms, N., et al. (2025) Multiscale investigations of potato and wheat starch interactions with water in the absence or presence of sodium and calcium ions. Carbohydrate Polymer Technologies and Applications. 12. 101004. https://doi.org/10.1016/j.carpta.2025.101004
Verma, U., Riley, I. M., et al. (2025) Interplay between microstructure deformation, oil absorption, and physicochemical changes to starch during deep-frying. Food Hydrocolloids. 171. 111801. https://doi.org/10.1039/D4TA02833C