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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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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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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- Journal Article
- A1
- 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).

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

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