Ghent University Academic Bibliography

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Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation

Thomas Van Hecke (UGent) , Jasper Van Pee (UGent) and Stefaan De Smet (UGent)

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 196.
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Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying

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

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 198.
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Microscopic study of proteins, starch and cell walls in potato trimmings

Ellen Verwee (UGent) , Baptiste Vanleenhove (UGent) , Ben Van den Wouwer (UGent) , Davy Van de Walle (UGent) , Kristof Brijs, Katleen Raes (UGent) , Els Van Damme (UGent) , Koen Dewettinck (UGent) and Andre Skirtach (UGent)

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 209.
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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage

Baptiste Vanleenhove (UGent) , Ben Van den Wouwer (UGent) , Ellen Verwee (UGent) , Lisa Slachmuylders (UGent) , Marie Joossens (UGent) , Kristof Brijs, Koen Dewettinck (UGent) , Steven De Meester (UGent) and Katleen Raes (UGent)

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 191.
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The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis)

Susana Endah Ratnawati (UGent) , Lotta Kuuliala (UGent) , Christophe Walgraeve (UGent) , Kristof Demeestere (UGent) , Peter Ragaert (UGent) and Frank Devlieghere (UGent)

(2023) LWT-FOOD SCIENCE AND TECHNOLOGY. 177.
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Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques

José Villacís-Chiriboga (UGent) , Barbara Prandi, Jenny Ruales, John Van Camp (UGent) , Stefano Sforza and Kathy Elst

(2023) LWT-FOOD SCIENCE AND TECHNOLOGY. 182.
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Impact of alginate block type on the structure and physicochemical properties of curcumin-loaded complex biopolymer nanoparticles

Zhenpeng Li (UGent) , Yuying Fu, David Julian McClements and Teng Li

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 162.
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Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

Jianfeng Wu, Simin Chen, Lydivine Nyiransabimana, Els Van Damme (UGent) , Bruno De Meulenaer (UGent) and Paul Van der Meeren (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 154.
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Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Jianfeng Wu, Chunxia Su (UGent) , Lorenz De Neve, Ali Sedaghat Doost (UGent) , Karin De Grave, Pieter Vermeir (UGent) , José Martins (UGent) and Paul Van der Meeren (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 154.
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Phospholipase cocktail : a new degumming technique for crude soybean oil

Rafaela Menezes dos Passos, Rúbia Mariana da Silva, Paula Virginia de Almeida Pontes, Marcelo Antônio Morgano, Antônio J. A. Meirelles, Christian Stevens (UGent) , Marcela Cravo Ferreira and Klicia Araujo Sampaio

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 159.

Academic Bibliography

Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation

Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying

Microscopic study of proteins, starch and cell walls in potato trimmings

Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage

The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis)

Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques

Impact of alginate block type on the structure and physicochemical properties of curcumin-loaded complex biopolymer nanoparticles

Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Phospholipase cocktail : a new degumming technique for crude soybean oil

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