Keshia Broucke

Phone092723038
Emailkeshia.brouckeilvo.vlaanderenbe

Brusselsesteenweg, 370
9090 Melle
Belgium

Research activity per year

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Dive into the research topics where Keshia Broucke is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

1 Similar Profiles

1 Active
3 Finished

VEGANALOG: Development of high-value meat analogs with improved texture, taste and aroma
Van Royen, G. (Project Manager), Broucke, K. (ProjectSupervisor), Szkudlarski, J. (Researcher) & Van Waes, L. (Project Assistant)
1/12/23 → 30/11/26
Project: Research
MEATHYBRID: Meathybrid, Substitution of anmial by plant proteins in meat products
De Loose, M. (Project Manager), Broucke, K. (Researcher) & Van Royen, G. (ProjectSupervisor)
1/07/17 → 31/12/19
Project: Research
OPTIMEAT: Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat products
Van Royen, G. (ProjectSupervisor), De Loose, M. (Project Manager) & Broucke, K. (Researcher)
1/06/14 → 31/05/18
Project: Research
KWALICHARC: Objectification of the quality assessment of Belgian cold cuts
Van Royen, G. (Project Manager) & Broucke, K. (Researcher)
1/03/11 → 28/02/13
Project: Research

12 A1: Web of Science-article
5 Poster
2 Published abstract
1 Book
More
- 1 Report
- 1 C3: Conference Abstract

Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation
Broucke, K., Duquenne, B., De Witte, B., De Paepe, E., De Smet, S. & Van Royen, G., 27-Mar-2025, In: European Food Research and Technology. 251, 6, p. 1117-1126 10 p.
Research output: Contribution to journal › A1: Web of Science-article › peer-review
Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages
Broucke, K. & Van Royen, G., 8-Oct-2024.
Research output: Contribution to conference › Poster › peer-review

File

15 Downloads (Pure)
Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
Broucke, K., Van De Walle, S., Mefleh, M., Duquenne, B., Van Royen, G. & Boukid, F., 13-Nov-2024, In: European Food Research and Technology.
Research output: Contribution to journal › A1: Web of Science-article › peer-review
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation
Broucke, K., Van Pamel, E., Van Coillie, E., Herman, L. & Van Royen, G., 1-Jan-2023, In: Meat science. 195, 109006.
Research output: Contribution to journal › A1: Web of Science-article › peer-review
Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties
Baune, M.-C., Broucke, K., Ebert, S., Gibis, M., Weiss, J., Enneking, U., Profeta, A., Terjung, N. & Heinz, V., 7-Feb-2023, In: Frontiers in Nutrition. 10
Research output: Contribution to journal › A1: Web of Science-article › peer-review

Open Access

Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
Broucke, K. (Creator), Van De Walle, S. (Creator), Marina, M. (Creator), Duquenne, B. (Creator), Van Royen, G. (Creator) & Fatma, B. (Creator), Zenodo, 19-Jan-2024
DOI: 10.5281/zenodo.10532111, https://zenodo.org/records/10532111
Dataset
Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
Broucke, K. (Creator), Van De Walle, S. (Creator), Mefleh, M. (Creator), Duquenne, B. (Creator), Van Royen, G. (Creator) & Boukid, F. (Creator), Zenodo, 19-Jan-2024
DOI: 10.5281/zenodo.10532110
Dataset
The influence of NaCl and phosphate on the techno-functionality of (less) refined plant-based proteins with focus on meat (analogues) applications
Broucke, K. (Contributor), Zenodo, 1-Mar-2023
DOI: 10.5281/zenodo.7688672, https://zenodo.org/record/7688672 and one more link, https://zenodo.org/record/7701819 (show fewer)
Dataset
Effect of salt, phosphate and protein content on the technofunctionality of plant-based proteins for hybrid meat product formulation
Keshia Broucke (Creator), Zenodo, 1-Mar-2023
DOI: 10.5281/zenodo.7688671
Dataset
Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
Broucke, K. (Creator), Van De Walle, S. (Creator), Marina, M. (Creator), Duquenne, B. (Creator), Van Royen, G. (Creator) & Fatma, B. (Creator), Zenodo, 30-May-2024
DOI: 10.5281/zenodo.11395512, https://zenodo.org/records/11395512
Dataset

Lab analyses and protein functionality
Duquenne, B. (Invited speaker) & Broucke, K. (Invited speaker)
19-Nov-2024
Activity: Talk or presentation › Lecture and oral contribution
Hybride vleeswaren: een technische kijk
Broucke, K. (Invited speaker)
22-May-2024
Activity: Talk or presentation › Lecture and oral contribution
Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages
Broucke, K. (Speaker)
24-Nov-2022
Activity: Talk or presentation › Lecture and oral contribution
Smaak en textuur: plantaardige eiwitbronnen
Broucke, K. (Invited speaker)
21-Oct-2022
Activity: Talk or presentation › Lecture and oral contribution
De eiwitshift in Vlaanderen
Broucke, K. (Speaker)
21-Oct-2022
Activity: Participating in or organising an event › Participation in workshop, seminar, course

Keshia Broucke

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Collaborations and top research areas from the last five years

Dive into details

VEGANALOG: Development of high-value meat analogs with improved texture, taste and aroma

MEATHYBRID: Meathybrid, Substitution of anmial by plant proteins in meat products

OPTIMEAT: Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat products

KWALICHARC: Objectification of the quality assessment of Belgian cold cuts

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

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

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

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

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

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

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

The influence of NaCl and phosphate on the techno-functionality of (less) refined plant-based proteins with focus on meat (analogues) applications

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

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

Lab analyses and protein functionality

Hybride vleeswaren: een technische kijk

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

Smaak en textuur: plantaardige eiwitbronnen

De eiwitshift in Vlaanderen

Keshia Broucke

Fingerprint

Collaborations and top research areas from the last five years

Projects

Research output

Datasets

Activities