Ghent University Academic Bibliography

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- 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.
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Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles

Supaluck Kraithong, Atiruj Theppawong (UGent) , Suyong Lee and Riming Huang

(2023) FOOD HYDROCOLLOIDS. 142.
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- Journal Article
- A1
- open access
Valorization of the chemical diversity of the tropical red seaweeds Acanthophora and Kappaphycus and their applications in aquaculture : a review

Paul O. Guillen, Pierfrancesco Motti (UGent) , Sven Mangelinckx (UGent) , Olivier De Clerck (UGent) , Peter Bossier (UGent) and Sofie Van den Hende

(2022) FRONTIERS IN MARINE SCIENCE. 9.
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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes

Iris Tavernier, Ashok Patel (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2017) FOOD HYDROCOLLOIDS. 65. p.107-120
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Rheological characterization of gel-in-oil-in-gel type structured emulsions

Ashok Patel (UGent) , Pinar Dumlu, Lien Vermeir (UGent) , Benny Lewille (UGent) , Ans Lesaffer and Koen Dewettinck (UGent)

(2015) FOOD HYDROCOLLOIDS. 46. p.84-92

Academic Bibliography

The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork

Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles

Valorization of the chemical diversity of the tropical red seaweeds Acanthophora and Kappaphycus and their applications in aquaculture : a review

Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes

Rheological characterization of gel-in-oil-in-gel type structured emulsions

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