Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred von Fraeye, Ilse, Kratka, Marie, Vandenburgh, Herman, Thorrez, Lieven

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Flocculation of Chlorella vulgaris induced by high pH: Role of magnesium and calcium and practical implications von Vandamme, Dries, Foubert, Imogen, Fraeye, Ilse, Meesschaert, Boudewijn, Muylaert, Koenraad

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Influence of organic matter generated by Chlorella vulgaris on five different modes of flocculation von Vandamme, Dries, Foubert, Imogen, Fraeye, Ilse, Muylaert, Koenraad

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Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics von Glorieux, Seline, Goemaere, Olivier, Steen, Liselot, Fraeye, Ilse

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Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions von Fraeye, Ilse, Duvetter, Thomas, Doungla, Eugénie, Van Loey, Ann, Hendrickx, Marc

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Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages von Glorieux, Seline, Steen, Liselot, Van de Walle, Davy, Dewettinck, Koen, Foubert, Imogen, Fraeye, Ilse

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Ultrasound-Assisted Extraction of Applewood Polyphenols at Lab and Pilot Scales von Withouck, Hannes, Paelinck, Axel, Foubert, Imogen, Fraeye, Ilse

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Fatty Acid and Amino Acid Profiles of Seven Edible Insects: Focus on Lipid Class Composition and Protein Conversion Factors von Perez-Santaescolastica, Cristina, de Pril, Ilse, van de Voorde, Ilse, Fraeye, Ilse

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Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels von Fraeye, Ilse, Doungla, Eugénie, Duvetter, Thomas, Moldenaers, Paula, Van Loey, Ann, Hendrickx, Marc

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Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics von Goemaere, Olivier, Glorieux, Seline, Govaert, Marlies, Steen, Liselot, Fraeye, Ilse

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Functional Properties of Pork Liver Protein Fractions von Steen, Liselot, Glorieux, Seline, Goemaere, Olivier, Brijs, Kristof, Paelinck, Hubert, Foubert, Imogen, Fraeye, Ilse

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Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages von De Maere, Hannelore, Fraeye, Ilse, De Mey, Eveline, Dewulf, Lore, Michiels, Chris, Paelinck, Hubert, Chollet, Sylvie

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Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs von Bruneel, Charlotte, Lemahieu, Charlotte, Fraeye, Ilse, Ryckebosch, Eline, Muylaert, Koenraad, Buyse, Johan, Foubert, Imogen

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

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Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles von Devaere, Jolien, De Winne, Ann, Dewulf, Lore, Fraeye, Ilse, olji?, Irena, Lauwers, Elsa, de Jong, Andy, Sanctorum, Hermes

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Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD von Steen, Liselot, Rigolle, Annelien, Glorieux, Seline, Paelinck, Hubert, Fraeye, Ilse, Goderis, Bart, Foubert, Imogen

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Influence of pectin structure on texture of pectin–calcium gels von Fraeye, Ilse, Colle, Ines, Vandevenne, Evelien, Duvetter, Thomas, Van Buggenhout, Sandy, Moldenaers, Paula, Van Loey, Ann, Hendrickx, Marc

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Stiffness of Ca²⁺-pectin gels: combined effects of degree and pattern of methylesterification for various Ca²⁺ concentrations von Ngouémazong, Doungla E, Jolie, Ruben P, Cardinaels, Ruth, Fraeye, Ilse, Van Loey, Ann, Moldenaers, Paula, Hendrickx, Marc

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Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture von De Roeck, Ans, Duvetter, Thomas, Fraeye, Ilse, Plancken, Iesel Van der, Sila, Daniel Ndaka, Loey, Ann Van, Hendrickx, Marc

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In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters von De Maere, Hannelore, Chollet, Sylvie, Claeys, Erik, Michiels, Chris, Govaert, Marlies, De Mey, Eveline, Paelinck, Hubert, Fraeye, Ilse

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