Ghent University Academic Bibliography

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Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Phuong Hong Le, Nills Parmentier, Thien Trung Le and Katleen Raes (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 142.
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Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Katleen Raes (UGent) , Phuong Hong Le and Thien Trung Le

(2020) JOURNAL OF FOOD PROCESSING AND PRESERVATION. 44(1).
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Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts

Phuong Nguyen Nhat Minh, Thien Trung Le, John Van Camp (UGent) and Katleen Raes (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 321.
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Implementation of HPLC analysis of γ-aminobutyric acid (GABA) in fermented food matrices

Phuong Hong Le, Liesa Verscheure (UGent) , Thien Trung Le, Yannick Verheust (UGent) and Katleen Raes (UGent)

(2020) FOOD ANALYTICAL METHODS. 13(5). p.1190-1201
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Antioxidant activity of rambutan (Nephelium lappaceum L.) peel extract in soybean oil during storage and deep frying

Phuong Nguyen Nhat Minh, Thien Trung Le, Minh Viet Thao Nguyen, John Van Camp (UGent) and Katleen Raes (UGent)

(2020) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 122(2).
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In vitro antioxidant activity and phenolic profiles of tropical fruit by-products

Phuong Nguyen Nhat Minh, Thien Trung Le, Hanne Vissenaekens, Bryan Gonzales (UGent) , John Van Camp (UGent) , Guy Smagghe (UGent) and Katleen Raes (UGent)

(2019) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 54(4). p.1169-1178
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Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Thi Thanh Que Phan, Thien Trung Le, Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2016) INTERNATIONAL DAIRY JOURNAL. 52. p.42-49
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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Thi Thanh Que Phan (UGent) , Kim Moens (UGent) , Thien Trung Le, Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2014) INTERNATIONAL DAIRY JOURNAL. 39(1). p.16-23
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A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Jelena Miocinovic (UGent) , Thien Trung Le, Eveline Fredrick, Paul Van der Meeren (UGent) , Predrag Pudja and Koen Dewettinck (UGent)

(2014) FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 20(6). p.441-451
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Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents

Sheida Kadivar (UGent) , Nathalie De Clercq (UGent) , Bangun Nusantoro (UGent) , Thien Trung Le and Koen Dewettinck (UGent)

(2013) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 61(33). p.7896-7903

Academic Bibliography

Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts

Implementation of HPLC analysis of γ-aminobutyric acid (GABA) in fermented food matrices

Antioxidant activity of rambutan (Nephelium lappaceum L.) peel extract in soybean oil during storage and deep frying

In vitro antioxidant activity and phenolic profiles of tropical fruit by-products

Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents

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