Sam Vermeiren 1 – 2 of 2 publications Show 10 5 10 15 20 50 100 250 Sort by year (new to old) Actions Filter publications Download search results Subscribe to news feed Add to list Journal Article A1 open access Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats Núria Elias Masiques (UGent) , Sam Vermeiren, Jo De Vrieze (UGent) , Yannick Gansemans (UGent) , Dieter Deforce (UGent) , Filip Van Nieuwerburgh (UGent) , Stefaan De Smet (UGent) and Thomas Van Hecke (UGent) (2025) CURRENT RESEARCH IN FOOD SCIENCE. 11. Add to list Conference Paper C3 open access The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork Núria Elias Masiques (UGent) , Sam Vermeiren, Stefaan De Smet (UGent) and Thomas Van Hecke (UGent) (2024) 8th International Conference on Food Digestion, Abstracts.
