Ghent University Academic Bibliography

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Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation

Keshia Broucke (UGent) , Barbara Duquenne, Bavo De Witte, Estelle De Paepe, Stefaan De Smet (UGent) and Geert Van Royen

(2025) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 251(6). p.1117-1126
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High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

Xiaona Tian (UGent) , Jean.L.J.M. Scheijen, Jasper Van Pee (UGent) , Geert Van Royen, Casper G. Schalkwijk, Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)

(2025) FOOD CHEMISTRY. 479.
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- Journal Article
- A1
- open access
Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue

Thomas Van Hecke (UGent) , Louise Margrethe Arildsen Jakobsen, Xiaona Tian (UGent) , Jasper Van Pee (UGent) , Núria Elias Masiques (UGent) , Anne-Sofie Vermeersch (UGent) , Dieter Deforce (UGent) , Filip Van Nieuwerburgh (UGent) , Geert Van Royen, Jo De Vrieze (UGent) , et al.

(2025) FOOD & FUNCTION. 16(19). p.7734-7748
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Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages

Keshia Broucke (UGent) and Geert Van Royen

(2024) 6th Food Structure and Functionality Symposium, Abstracts.
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- Journal Article
- A1
Optimizing protein quality : synergies and comparisons of single and combined alternative proteins from diverse sources

Keshia Broucke (UGent) , Simon Van De Walle, Marina Mefleh, Barbara Duquenne, Geert Van Royen and Fatma Boukid

(2024) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 251(1). p.31-43
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Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion

Jasper Van Pee (UGent) , Geert Verheyen, Sabine Van Miert, Xiaona Tian (UGent) , Stefaan De Smet (UGent) , Geert Van Royen and Thomas Van Hecke (UGent)

(2024) 8th International Conference on Food Digestion, Abstracts.
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(Glyc)Oxidation during barbecuing and in vitro gastrointestinal digestion of HME-pea and pork balls

Xiaona Tian (UGent) , Jean L. J. M. Scheijen, Jasper Van Pee (UGent) , Geert Van Royen, Casper G. Schalkwijk, Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)

(2024) 8th International Conference on Food Digestion, Abstracts.
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Exploring the microbiological quality and safety of dry-aged beef : a cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium

Tanuja K.G.M. Gowda, Lieven De Zutter (UGent) , Geert Van Royen and Inge Van Damme (UGent)

(2022) FOOD MICROBIOLOGY. 102.
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- Journal Article
- A1
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Keshia Broucke (UGent) , Christof Van Poucke, Barbara Duquenne, Bavo De Witte, Marie-Christin Baune, Volker Lammers, Nino Terjung, Sandra Ebert, Monika Gibis, Jochen Weiss, et al.

(2022) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 78.
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- Research Data
Microbiological quality and safety of dry-aged beef

Inge Van Damme (UGent) , Tanuja Gowda, Geert Van Royen and Lieven De Zutter (UGent)

(2020)

Academic Bibliography

Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation

High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue

Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages

Optimizing protein quality : synergies and comparisons of single and combined alternative proteins from diverse sources

Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion

(Glyc)Oxidation during barbecuing and in vitro gastrointestinal digestion of HME-pea and pork balls

Exploring the microbiological quality and safety of dry-aged beef : a cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Microbiological quality and safety of dry-aged beef

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