Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Jasper Van Pee

Faculty of Bioscience Engineering > Department of Animal Sciences and Aquatic Ecology

ORCID iD: 0000-0002-6972-3552

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Transglutaminase mediated crosslinking of pea protein : from rheology to proteomics

A. Mukherjee, Jasper Van Pee (UGent) , D. Duijsens, T. Grauwet, I. Van de Voorde, I. Fraeye and F. Weiland

(2026) FOOD HYDROCOLLOIDS. 173.
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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

Thomas Van Hecke (UGent) , Louise Margrethe Arildsen Jakobsen, Xiaona Tian (UGent) , Jasper Van Pee (UGent) , Núria Elias Masiques (UGent) , Anne-Sofie Vermeersch (UGent) , Dieter Deforce (UGent) , Filip Van Nieuwerburgh (UGent) , Geert Van Royen, Jo De Vrieze (UGent) , et al.

(2025) FOOD & FUNCTION. 16(19). p.7734-7748
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High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

Xiaona Tian (UGent) , Jean.L.J.M. Scheijen, Jasper Van Pee (UGent) , Geert Van Royen, Casper G. Schalkwijk, Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)

(2025) FOOD CHEMISTRY. 479.
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(Glyc)Oxidation during barbecuing and in vitro gastrointestinal digestion of HME-pea and pork balls

Xiaona Tian (UGent) , Jean L. J. M. Scheijen, Jasper Van Pee (UGent) , Geert Van Royen, Casper G. Schalkwijk, Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)

(2024) 8th International Conference on Food Digestion, Abstracts.
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Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion

Jasper Van Pee (UGent) , Geert Verheyen, Sabine Van Miert, Xiaona Tian (UGent) , Stefaan De Smet (UGent) , Geert Van Royen and Thomas Van Hecke (UGent)

(2024) 8th International Conference on Food Digestion, Abstracts.
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- Journal Article
- A1
- open access
Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation

Thomas Van Hecke (UGent) , Jasper Van Pee (UGent) and Stefaan De Smet (UGent)

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 196.
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In vitro gastrointestinal digestion of meat and fish with alcoholic beverages : oxidation and fatty acid ethyl ester formation

Jasper Van Pee (UGent) , Els Vossen (UGent) , Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)

(2022) International Conference on Food Digestion, 7th, Abstracts.