Ghent University Academic Bibliography

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Safety of bovine milk osteopontin as a novel food pursuant to Regulation (EU) 2015/2283

Dominique Turck, Jacqueline Castenmiller, Stefaan De Henauw (UGent) , Karen Ildico Hirsch-Ernst, John Kearney, Alexandre Maciuk, Inge Mangelsdorf, Harry J. McArdle, Androniki Naska, Carmen Pelaez, et al.

(2022) EFSA JOURNAL. 20(5).
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Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

H. T. Kristensen, Quenten Denon (UGent) , Iris Tavernier, S. B. Gregersen, M. Hammershoj, Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and T. K. Dalsgaard

(2021) FOOD HYDROCOLLOIDS. 113.
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Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion

Angelique Vandemoortele (UGent) , Pinar Babat, Mariam Yakubu and Bruno De Meulenaer (UGent)

(2020) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 68(42). p.11846-11854
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Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions

Angelique Vandemoortele (UGent) , Marie Simon (UGent) , Arnaud Claes and Bruno De Meulenaer (UGent)

(2020) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 68(41). p.11568-11577
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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Gustavo Luis Scalone (UGent) , Angelos-Gerasimos Ioannidis (UGent) , Prabin Lamichhane, Frank Devlieghere (UGent) , Norbert De Kimpe (UGent) , Keith Cadwallader and Bruno De Meulenaer (UGent)

(2020) FOOD RESEARCH INTERNATIONAL. 132.

Academic Bibliography

Safety of bovine milk osteopontin as a novel food pursuant to Regulation (EU) 2015/2283

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion

Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

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