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Keshia Broucke

institute for agricultural & fisheries research

H指数:10

被引数:561

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Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2025-03-010

PRE

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

优化蛋白质质量: 来自不同来源的单一和组合替代蛋白质的协同作用和比较

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-11-131

PRE

Microalgae protein digestibility: How to crack open the black box?

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-02-2114

PRE

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties

FRONTIERS IN NUTRITION

IF5.1

2023-02-0722

OAAI

Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation

养殖肉类和未来的挑战: 营养，技术功能和感官特性，安全性和立法的回顾

IF6.1

2023-01-0157

PRE

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-06-0142

PRE

Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters

IF6.1

2022-06-012

PRE

Buffering capacity of wet texturized plant proteins in comparison to pork meat

FOOD RESEARCH INTERNATIONAL

IF8

2021-12-0116

PRE

Consumer preferences for meat blended with plant proteins - Empirical findings from Belgium

消费者对混合有植物蛋白的肉类的偏好-来自比利时的经验发现

IF8.2

2021-12-0124

OA

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

德国消费者对混合植物性蛋白质的肉类产品的偏好

IF3.3

2021-01-1232

OAAI