prof. dr. Thomas Van Hecke
- ORCID iD
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0000-0002-6176-6523
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Processing affects the oxidative and nutritional quality of yellow mealworm (Tenebrio molitor) before and after in vitro gastrointestinal digestion
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- Journal Article
- A1
- open access
Carbohydrate usage and protein density in meat products and meat analogues : a survey of the Belgian market
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- Journal Article
- A1
- open access
Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion
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- Journal Article
- A1
- open access
Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue
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- Journal Article
- A1
- open access
Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats
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Production system and muscle type affect the formation of oxidation products during in vitro gastrointestinal digestion of chicken meat
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- Journal Article
- A1
- open access
Dietary fiber mitigates the differential impact of beef and chicken meat consumption on rat intestinal health
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High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion
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Strengths and weaknesses of poultry meat quality attributes for meeting the increasing global protein demand
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(Glyc)Oxidation during barbecuing and in vitro gastrointestinal digestion of HME-pea and pork balls