Keshia Broucke

Institute of Food Science & Technology — United Kingdom

Agricultural and Biological Sciences · Life Sciences

10h-index524citations26works2.82yr avg
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Research Topics

Meat and Animal Product Quality(15), Agriculture Sustainability and Environmental Impact(13), Protein Hydrolysis and Bioactive Peptides(8), Food Waste Reduction and Sustainability(5), Proteins in Food Systems(4)

Publications26 total

Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation
European Food Research and Technology·2025· 4 citedOpen Access
Effect of substitution rate, processing conditions and additives on network formation and protein quality in hybrid emulsified cooked sausages
Ghent University Academic Bibliography (Ghent University)·2025
Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
European Food Research and Technology·2024· 10 cited
Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
Zenodo (CERN European Organization for Nuclear Research)·2024Open Access
Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
Zenodo (CERN European Organization for Nuclear Research)·2024Open Access
Effect of salt, phosphate and protein content on the technofunctionality of plant-based proteins for hybrid meat product formulation
Ghent University Academic Bibliography (Ghent University)·2023Open Access
Effect of salt, phosphate and protein content on the technofunctionality of plant-based proteins for hybrid meat product formulation
Zenodo (CERN European Organization for Nuclear Research)·2023Open Access
The influence of NaCl and phosphate on the techno-functionality of (less) refined plant-based proteins with focus on meat (analogues) applications
2023Open Access
Microalgae protein digestibility: How to crack open the black box?
Critical Reviews in Food Science and Nutrition·2023· 31 cited
Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties
Frontiers in Nutrition·2023· 42 citedOpen Access
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation
Meat Science·2022· 115 cited
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
Innovative Food Science & Emerging Technologies·2022· 70 cited
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters
Meat Science·2022· 3 cited
Buffering capacity of wet texturized plant proteins in comparison to pork meat
Food Research International·2021· 23 cited
Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium
Future Foods·2021· 45 citedOpen Access
Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability
Future Foods·2021· 59 citedOpen Access
Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins
Sustainability·2021· 50 citedOpen Access
Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium
Foods·2020· 46 citedOpen Access
Consumer Preferences for Meathybrids - Empiricalfindings from Belgium
Preprints.org·2020· 3 citedOpen Access
Discrete-Choice-Analysis of Consumer Preferences for Meathybrids - Findings From Germany and Belgium
Preprints.org·2020· 17 citedOpen Access
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Frequent Co-authors

Geert Van Royen(21), Marie‐Christin Baune(11), Nino Terjung(11), Jochen Weiß(10), Adriano Profeta(8), Sergiy Smetana(7), Volker Heinz(7), Barbara Duquenne(6), Monika Gibis(4), Simon Van De Walle(4), Fatma Boukid(4), Sandra Ebert(3), Ulrich Enneking(3), Marina Mefleh(3), Els Van Pamel(2), Lieve Herman(2), Bavo De Witte(2), Sabine Bornkessel(2), Sophie Hieke(2), Els Van Coillie(1)