Researcher
Geert Van Royen
- Disciplines:Food sensory sciences, Food chemistry, Food technology, Instrumental methods
Affiliations
- Technology and Food Science (Research unit)
Responsible
From1 Jan 2019 → Today - Product Quality and Innovation (Division)
Responsible
From1 Jan 2000 → 31 Dec 2018
Projects
1 - 7 of 7
- Protein extraction from lucerne and clover for broiler and pig feedFrom1 Apr 2022 → 31 Mar 2024
- Microbial fermentation as a protein source in food and feed applications for Flemish companiesFrom1 Sep 2021 → Today
- Micro-algen eiwitingrediënten voor het voedsel en voeder van de toekomstFrom1 Oct 2019 → 31 Dec 2023
- Valorisation of algae for a better tasteFrom15 Jul 2018 → 31 Mar 2023
- Safe and qualitative dry aging of beefFrom1 Jul 2016 → 30 Jun 2018
- Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat productsFrom1 Jun 2014 → 31 May 2018
- Objectification of the quality assessment of Belgian cold cutsFrom1 Mar 2011 → 28 Feb 2013
Publications
1 - 10 of 38
- Genetic and environmental variation in protein composition of Belgian soy determined with a novel size-exclusion chromatography method(2024)
Authors: Diete Verfaillie, Jiashu Li, Bart Van Droogenbroeck, Joke Pannecoucque, Greet Tavernier, Geert Van Royen, Arno Wouters
- Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates(2024)
Authors: Jiashu Li, Frederik Janssen, Diete Verfaillie, Kristof Brijs, Jan Delcour, Geert Van Royen, Arno Wouters
Pages: 925-940 - Protein quality and protein digestibility of vegetable creams reformulated with microalgae inclusion.(2023)
Authors: Barbara Prandi, , Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
- Microalgae protein digestibility: How to crack open the black box?(2023)
Authors: Simon Van De Walle, Keshia Broucke, Marie-Christine Baune, Nino Terjung, Geert Van Royen,
- A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates(2023)
Authors: Diete Verfaillie, Frederik Janssen, Geert Van Royen, Arno Wouters
- Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation(2023)
Authors: Keshia Broucke, Els Van Pamel, Els Van Coillie, Lieve Herman, Geert Van Royen
- NIEUWE VERWERKINGSLIJN VOOR INNOVATIEVE EIWITTEN(2022)
Authors: Karen Verstraete, Geert Van Royen
- INNOVATIEPLATFORM VOOR EIWITTEN UIT MICROBIËLE FERMENTATIE(2022)
Authors: Karen Verstraete, Greet Riebbels, Geert Van Royen
- Drying Microalgae Using an Industrial Solar Dryer: A Biomass Quality Assessment(2022)
Authors: Benjamin Schmid, Sofia Navalho, Peter S. C. Schulze, Simon Van De Walle, Geert Van Royen, Lisa M. Schüler, Inês B. Maia, Carolina R. V. Bastos, Marie-Christin Baune, Edwin Januschewski, et al.
- Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages(2022)
Authors: Keshia Broucke, Barbara Duquenne, Bavo De Witte, Marie-Christin Baune, Volker Lammers, Nino Terjung, Sandra Ebert, Monika Gibis, Jochen Weiss, Geert Van Royen
Linked dataset
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