Geert Van Royen

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

Tine Rysman, Thomas Van Hecke, Christof Van Poucke et al. · Food Chemistry · 2016 · 104 citations

Nutrition, Meat Packaging, Biochemistry +14

A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates

Diete Verfaillie, Frederik Janssen, Geert Van Royen et al. · Food Research International · 2022 · 74 citations

Health Sciences, Biochemistry, Bioanalysis +9

Actin proteolysis during ripening of dry fermented sausages at different pH values

Alberto Berardo, Bart Devreese, Hannelore De Maere et al. · Food Chemistry · 2016 · 70 citations · Full text

Different Ph Values, Food Fermentation, Biochemistry +6

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Keshia Broucke, Christof Van Poucke, Barbara Duquenne et al. · Innovative Food Science & Emerging Technologies · 2022 · 70 citations

Biomanufacturing, Protein Products, Alternative Protein Source +9

Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

Marie‐Christin Baune, Anna-Lena Jeske, Adriano Profeta et al. · Future Foods · 2021 · 59 citations · Full text

Nutrition, Engineering, Food Analysis +19