Ghent University Academic Bibliography

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State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat

Elise Caron (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Flavio H. Marchesini (UGent)

(2024) FOOD RESEARCH INTERNATIONAL. 192.
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- Journal Article
- A1
- open access
Recent advance in the valorization of soy-based by-products : extraction, modification, interaction and applications in the food industry

Lihua Huang, Yongjian Cai, Fang Fang, Tongwen Huang (UGent) , Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2024) FOOD HYDROCOLLOIDS. 157.
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- A1
- open access
The global spread of microplastics : contamination in mussels, clams, and crustaceans from world markets

Tamara Mutić, Jelena Mutić, Miloš Ilić, Vesna Jovanović, Jelena Aćimović, Boban Andjelković, Dragana Stanić-Vucinić, Maria Krishna de Guzman (UGent) , Mirjana Andjelkovic, Mirjana Turkalj, et al.

(2024) FOODS. 13(23).
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A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber

Bifen Chen, Yongjian Cai, Xiujie Zhao, Shuguang Wang, Yongliang Zhuang, Qiangzhong Zhao, Mouming Zhao and Paul Van der Meeren (UGent)

(2024) FOOD BIOSCIENCE. 58.
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Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline-treated insoluble soybean fiber

Bifen Chen, Xiujie Zhao, Guifei Yang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2024) FOOD AND BIOPROCESS TECHNOLOGY. 17(4). p.1030-1044
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Sensory quality of brown shrimp (crangon crangon L.) stored under various freezing conditions prior to cooking

Xavier H. C. Vermeersch, Ruben Braeckman, Koen Chiers (UGent) and Geertrui Vlaemynck

(2024) ITALIAN JOURNAL OF FOOD SCIENCE. 36(1). p.92-104
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Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

Guido Rolandelli (UGent) , Shengyue Shan and Osvaldo H. Campanella

(2024) FOOD HYDROCOLLOIDS. 146(part B).
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Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

Guido Rolandelli (UGent) , Silvio David Rodríguez and María del Pilar Buera

(2024) FOOD HYDROCOLLOIDS. 146(part A).
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Exploring multi-antibiotic resistance in Arcobacter butzleri isolates from a poultry processing plant in northern Italy : an in-depth inquiry

Elisabetta Chiarini (UGent) , Davide Buzzanca, Francesco Chiesa, Cristian Botta, Kalliopi Rantsiou, Kurt Houf (UGent) and Valentina Alessandria

(2024) FOOD CONTROL. 163.
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Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation

Emma Heyman (UGent) , Bert Devriendt (UGent) , Elly De Vlieghere (UGent) , Klara Goethals (UGent) , Mario Van Poucke (UGent) , Luc Peelman (UGent) and Catharina De Schauwer (UGent)

(2024) NPJ SCIENCE OF FOOD. 8(1).

Academic Bibliography

State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat

Recent advance in the valorization of soy-based by-products : extraction, modification, interaction and applications in the food industry

The global spread of microplastics : contamination in mussels, clams, and crustaceans from world markets

A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber

Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline-treated insoluble soybean fiber

Sensory quality of brown shrimp (crangon crangon L.) stored under various freezing conditions prior to cooking

Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

Exploring multi-antibiotic resistance in Arcobacter butzleri isolates from a poultry processing plant in northern Italy : an in-depth inquiry

Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation

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