Research Explorer

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Researcher

Jasper Van Pee

Publications & Research Data

Awards & Distinctions

7 Results

2026

Transglutaminase mediated crosslinking of pea protein : from rheology to proteomics

A. MukherjeeJasper Van PeeD. DuijsensT. GrauwetI. Van de VoordeI. FraeyeF. Weiland

A1 Journal Article in FOOD HYDROCOLLOIDS

2025

High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

Xiaona TianJean.L.J.M. ScheijenJasper Van PeeGeert Van RoyenCasper G. SchalkwijkStefaan De SmetThomas Van Hecke

A1 Journal Article in FOOD CHEMISTRY

Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue

Thomas Van HeckeLouise Margrethe Arildsen JakobsenXiaona TianJasper Van PeeNúria Elias MasiquesAnne-Sofie VermeerschDieter DeforceFilip Van NieuwerburghGeert Van RoyenJo De Vrieze et al.

A1 Journal Article in FOOD & FUNCTION

2024

(Glyc)Oxidation during barbecuing and in vitro gastrointestinal digestion of HME-pea and pork balls

Xiaona TianJean L. J. M. ScheijenJasper Van PeeGeert Van RoyenCasper G. SchalkwijkStefaan De SmetThomas Van Hecke

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

Thomas Van HeckeJasper Van PeeStefaan De Smet

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion

Jasper Van PeeGeert VerheyenSabine Van MiertXiaona TianStefaan De SmetGeert Van RoyenThomas Van Hecke

2022

In vitro gastrointestinal digestion of meat and fish with alcoholic beverages : oxidation and fatty acid ethyl ester formation

Jasper Van PeeEls VossenStefaan De SmetThomas Van Hecke