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  1. 1
    Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)

    Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower) by Quinten Masijn, Sophie Libberecht, Annabel Meyfroot, Olivier Goemaere, Jana Hanskens, Ilse Fraeye

    Published 2023-09-01
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    Article
  2. 2
    Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool

    Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool by Olivier Goemaere, Bart De Ketelaere, Jana Hanskens, Quinten Masijn, Cristina Pérez Santaescolastica, Ilse Fraeye

    Published 2021-09-01
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    Article

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