Ghent University Academic Bibliography

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Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Noussaire El Fihry, Ilse De Leersnyder (UGent) , Pieter Vermeir (UGent) , David Laureys (UGent) , Jessika De Clippeleer (UGent) , Filip Van Bockstaele (UGent) , Tony Ruyssen (UGent) , Mia Eeckhout (UGent) , Khalil El Mabrouk and Hassan Hajjaj

(2026) FOOD CHEMISTRY. 498(part 1).
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- Journal Article
- A1
Molecular interactions of biopolymers during high-moisture extrusion and their impacts on micro- and macrostructural properties of plant-based meat analogues : a review

Guido Rolandelli (UGent) and Mia Eeckhout (UGent)

(2026) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 168.
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- Journal Article
- A1
Probabilistic exposure assessment and risk characterization of quinolizidine alkaloids and phomopsin A in the Belgian population

Sofie Schryvers (UGent) , Bram Miserez (UGent) , Mia Eeckhout (UGent) and Liesbeth Jacxsens (UGent)

(2026) FOOD AND CHEMICAL TOXICOLOGY. 207.
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Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch : relationships with the secondary structure of proteins

Saad Jakhjoukh (UGent) , Marina Van Hecke (UGent) , Andre Skirtach (UGent) , Mia Eeckhout (UGent) and Guido Rolandelli (UGent)

(2026) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 108.
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- open access
Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch

Sha Yang, Els Debonne (UGent) , Lina Liu, Zhigang Chen, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2025) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 306(part 3).
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Effects of nitrogen and sulfur fertilizer treatment on the structure and physicochemical properties of resistant starch in buckwheat

Licheng Gao (UGent) , Filip Van Bockstaele (UGent) , Geert Haesaert (UGent) , Andre Skirtach (UGent) and Mia Eeckhout (UGent)

(2025) FOOD CHEMISTRY. 477.
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Assessment of commercial insect-based pet food products : nutrients’ concentration, labelling adequacy and determination of animal deoxyribonucleic acid (DNA)

Camila Baptista da Silva (UGent) , Elias Leocadio dos Santos Neto (UGent) , Pieter Vermeir (UGent) , Ilse De Leersnyder (UGent) , Mia Eeckhout (UGent) and Myriam Hesta (UGent)

(2025) JOURNAL OF INSECTS AS FOOD AND FEED. 11(10). p.1843-1857
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Interactive effects of genotype, nitrogen and sulfur fertilization on buckwheat starch properties : composition, functionality and gelatinization

Licheng Gao (UGent) , Geert Haesaert (UGent) , Filip Van Bockstaele (UGent) , Pieter Vermeir (UGent) and Mia Eeckhout (UGent)

(2025) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 308(part 4).
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Recent advances in buckwheat starch : structure, physicochemical properties, and the effects of genetic variation and fertilization

Licheng Gao (UGent) , Filip Van Bockstaele (UGent) , Geert Haesaert (UGent) and Mia Eeckhout (UGent)

(2025) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 24(5).
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Applicability of Raman spectroscopy for the assessment of wheat flour quality and functionality in bakery applications

Justine Van der Vennet (UGent) , Fien De Witte (UGent) , Peter Vandenabeele (UGent) , Mia Eeckhout (UGent) and Filip Van Bockstaele (UGent)

(2025) FOODS. 14(19).
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A pilot-scale evaluation of duckweed cultivation for pig manure treatment and feed production

Marie Lambert (UGent) , Reindert Devlamynck, Marcella Fernandes De Souza (UGent) , Pieter Vermeir (UGent) , Katleen Raes (UGent) , Mia Eeckhout (UGent) and Erik Meers (UGent)

(2025) PLANTS-BASEL. 14(17).
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Influence of theobromine in feed on larval growth and survival in Tenebrio molitor

Matthieu Bourdarias (UGent) , Sofie Landschoot (UGent) , Mia Eeckhout (UGent) and Myriam Hesta (UGent)

(2025) PLOS ONE. 20(7).
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- Conference Paper
- C3
- open access
Impacts of potato starch on soy-based meat analogues texture and protein structure

Saad Jakhjoukh (UGent) , Marina Van Hecke (UGent) , Andre Skirtach (UGent) , Mia Eeckhout (UGent) and Guido Rolandelli (UGent)

(2025) 39th EFFoST International Conference 2025, Abstracts.
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- Research Data
Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Celeste Verbeke (UGent) , Els Debonne (UGent) , Hannah Van Leirsberghe, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024)
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Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Celeste Verbeke (UGent) , Els Debonne (UGent) , Stien Versele, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024)
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- A1
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The impact of a six-hour light-dark cycle on wheat ear emergence, grain yield, and flour quality in future plant-growing systems

Helena Clauw (UGent) , Hans Van de Put (UGent) , Abderahman Sghaier (UGent) , Trui Kerkaert (UGent) , Els Debonne (UGent) , Mia Eeckhout (UGent) and Kathy Steppe (UGent)

(2024) FOODS. 13(5).
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Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice : towards a mitigation strategy

Lien Thi Kim Phan, Anh Thi Hong Le, Nhon Thi Ngoc Hoang, Els Debonne (UGent) , Sarah De Saeger (UGent) , Mia Eeckhout (UGent) and Liesbeth Jacxsens (UGent)

(2024) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 415.
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An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

Celeste Verbeke (UGent) , Els Debonne (UGent) , Hannah Van Leirsberghe, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024) FOODS. 13(2).
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- A1
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Technological evaluation of fiber effects in wheat-based dough and bread

Celeste Verbeke (UGent) , Els Debonne (UGent) , Stien Versele, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024) FOODS. 13.
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The potential of UVC decontamination to prolong shelf-life of par-baked bread

Els Debonne (UGent) , Margaux Thys, Mia Eeckhout (UGent) and Frank Devlieghere (UGent)

(2024) FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 30(7). p.636-645

Academic Bibliography

Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Molecular interactions of biopolymers during high-moisture extrusion and their impacts on micro- and macrostructural properties of plant-based meat analogues : a review

Probabilistic exposure assessment and risk characterization of quinolizidine alkaloids and phomopsin A in the Belgian population

Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch : relationships with the secondary structure of proteins

Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch

Effects of nitrogen and sulfur fertilizer treatment on the structure and physicochemical properties of resistant starch in buckwheat

Assessment of commercial insect-based pet food products : nutrients’ concentration, labelling adequacy and determination of animal deoxyribonucleic acid (DNA)

Interactive effects of genotype, nitrogen and sulfur fertilization on buckwheat starch properties : composition, functionality and gelatinization

Recent advances in buckwheat starch : structure, physicochemical properties, and the effects of genetic variation and fertilization

Applicability of Raman spectroscopy for the assessment of wheat flour quality and functionality in bakery applications

A pilot-scale evaluation of duckweed cultivation for pig manure treatment and feed production

Influence of theobromine in feed on larval growth and survival in Tenebrio molitor

Impacts of potato starch on soy-based meat analogues texture and protein structure

Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

The impact of a six-hour light-dark cycle on wheat ear emergence, grain yield, and flour quality in future plant-growing systems

Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice : towards a mitigation strategy

An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

Technological evaluation of fiber effects in wheat-based dough and bread

The potential of UVC decontamination to prolong shelf-life of par-baked bread

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