Ghent University Academic Bibliography

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- Conference Paper
- C3
- open access
The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork

Núria Elias Masiques (UGent) , Sam Vermeiren, Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)

(2024) 8th International Conference on FOOD DIGESTION, 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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- Journal Article
- A1
- open access
Influence of oxidized oils on digestibility of caseins in O/W emulsions

Monica Obando, Erika Soto and Bruno De Meulenaer (UGent)

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 120(5).
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Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

Habtu Shumoy Abraha (UGent) , Filip Van Bockstaele (UGent) , Dilara Devecioglu and Katleen Raes (UGent)

(2018) FOOD CHEMISTRY. 264. p.34-40
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- PhD Thesis
- open access
Selenium in dog foods

Marielle Van Zelst (UGent)

(2015)
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Impact of lipid and protein co-oxidation on digestibility of dairy proteins in oil-in-water (O/W) emulsions

Monica Obando Chaves (UGent) , Antonios Papastergiadis (UGent) , Shanshan Li and Bruno De Meulenaer (UGent)

(2015) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 63(44). p.9820-9830
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Effect of extrusion processing on starch gelatinisation and performance in poultry

Enass Abd El-Khalek (UGent) and Geert Janssens (UGent)

(2010) WORLDS POULTRY SCIENCE JOURNAL. 66(1). p.53-63

Academic Bibliography

The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork

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

Influence of oxidized oils on digestibility of caseins in O/W emulsions

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

Selenium in dog foods

Impact of lipid and protein co-oxidation on digestibility of dairy proteins in oil-in-water (O/W) emulsions

Effect of extrusion processing on starch gelatinisation and performance in poultry

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