Ghent University Academic Bibliography

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Transglutaminase mediated crosslinking of pea protein : from rheology to proteomics

A. Mukherjee, Jasper Van Pee (UGent) , D. Duijsens, T. Grauwet, I. Van de Voorde, I. Fraeye and F. Weiland

(2026) FOOD HYDROCOLLOIDS. 173.
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- Journal Article
- A1
Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch

Guido Rolandelli (UGent) , Oguz K. Ozturk, Ana Maria Velasquez Giraldo, Bruce R. Hamaker and Osvaldo H. Campanella

(2024) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 281(2).
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- Journal Article
- A1
- open access
Safety of pea and rice protein fermented by Shiitake (Lentinula edodes) mycelia as a novel food pursuant to Regulation (EU) 2015/2283

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

(2022) EFSA JOURNAL. 20(4).
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- Journal Article
- A1
- open access
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost (UGent) and Raffael Mezzenga

(2021) FOOD HYDROCOLLOIDS. 118.
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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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- Journal Article
- A1
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Guido Rolandelli (UGent) , Yoja Teresa García-Navarro, Santiago García-Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez-López and María del Pilar Buera

(2020) FOOD STRUCTURE-NETHERLANDS. 25.
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Fractionation of angiotensin I converting enzyme inhibitory activity from pea and whey protein in vitro gastrointestinal digests

Vanessa Vermeirssen (UGent) , John Van Camp (UGent) and Willy Verstraete (UGent)

(2005) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 85(3). p.399-405
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Release of angiotensin I converting enzyme (ACE) inhibitory activity during in vitro gastrointestinal digestion: from batch experiment to semicontinuous model

Vanessa Vermeirssen (UGent) , John Van Camp (UGent) , Liesbeth Devos (UGent) and Willy Verstraete (UGent)

(2003) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 51(19). p.5680-5687
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Optimisation and validation of an angiotensin-converting enzyme inhibition assay for the screening of bioactive peptides

Vanessa Vermeirssen (UGent) , John Van Camp (UGent) and Willy Verstraete (UGent)

(2002) JOURNAL OF BIOCHEMICAL AND BIOPHYSICAL METHODS. 51(1). p.75-87

Academic Bibliography

Transglutaminase mediated crosslinking of pea protein : from rheology to proteomics

Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch

Safety of pea and rice protein fermented by Shiitake (Lentinula edodes) mycelia as a novel food pursuant to Regulation (EU) 2015/2283

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

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

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Fractionation of angiotensin I converting enzyme inhibitory activity from pea and whey protein in vitro gastrointestinal digests

Release of angiotensin I converting enzyme (ACE) inhibitory activity during in vitro gastrointestinal digestion: from batch experiment to semicontinuous model

Optimisation and validation of an angiotensin-converting enzyme inhibition assay for the screening of bioactive peptides

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