Keshia Broucke
- ORCID iD
-
0000-0003-2767-1990
Show
Sort by
-
Effect of substitution rate, processing conditions and additives on network formation and protein quality in hybrid emulsified cooked sausages
(2025) -
The influence of NaCl and phosphate on the techno-functionality of (less) refined plant-based proteins with focus on meat (analogues) applications
(2025) -
Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation
-
Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages
-
Optimizing protein quality : synergies and comparisons of single and combined alternative proteins from diverse sources
-
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages