Research Explorer

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Researcher

Keshia Broucke

Awards & Distinctions

4 Results

2025

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

Keshia BrouckeBarbara DuquenneBavo De WitteEstelle De PaepeStefaan De SmetGeert Van Royen

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

2024

Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages

Keshia BrouckeGeert Van Royen

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

Keshia BrouckeSimon Van De WalleMarina MeflehBarbara DuquenneGeert Van RoyenFatma Boukid

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

2022

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

Keshia BrouckeChristof Van PouckeBarbara DuquenneBavo De WitteMarie-Christin BauneVolker LammersNino TerjungSandra EbertMonika GibisJochen Weiss et al.

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES