Wouter Ryckbosch

Advancements in plant based meat analogs enhancing sensory and nutritional attributes

The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy

Meat in the post-truth era: Mass media discourses on health and disease in the attention economy