prof. dr. Filip Van Bockstaele
- ORCID iD
- 0000-0001-6878-249X
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Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides
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Destabilization of a model O/W/O double emulsion : from bulk to interface
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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions
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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
(2024) -
- Journal Article
- A1
- open access
An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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- Journal Article
- A1
- open access
Lactiplantibacillus plantarum enables blood urate control in mice through degradation of nucleosides in gastrointestinal tract
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Structural design of wax-based oleogels and oleogel emulsions as fat mimetics
(2023) -
The impact of par-baking on the technological quality of wheat, whole wheat, and whole rye bread
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Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties
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Crystallization of Saturated Monoacid Triglycerides: Findings from an X-ray scattering study
(2023) -
Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin: a time-resolved synchrotron X-ray scattering study
(2023) -
Structural design of O/W/O double emulsion model system and its instability mechanism
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Static crystallization of palm oil : a view on the full length-scale
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Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels
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Typical emulsions as probiotic food carrier : effect of cell position on its viability
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Stability of semi-liquid shortenings related to their composition and storage temperature
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Effect of temperature during production and storage of monoglyceride oleogels
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Margarine and fat spreads
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Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS
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Formulation of an O/W/O double emulsion model system and its instability mechanism
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Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers
(2023) -
- Journal Article
- A1
- open access
Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers
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Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
(2023) -
- Journal Article
- A1
- open access
Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
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- Journal Article
- A1
- open access
Switchable pH-responsive biopolymeric stabilizers made by sonothermal glycation of sodium caseinate with κappa-carrageenan
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- Journal Article
- A1
- open access
Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties
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- Journal Article
- A1
- open access
In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model
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- Journal Article
- A1
- open access
An extrusion-based 3D food printing approach for generating alginate-pectin particles
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- Journal Article
- A1
- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
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- Conference Paper
- C3
- open access
Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO
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- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage
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The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments
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Oleogelation : the holy grail for healthier fat-rich foods?
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Herformuleren van bakkerijproducten met alternatieve grondstoffen : opportuniteiten en beperkingen
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- Conference Paper
- C3
- open access
Microstructure development in semi-liquid shortenings upon storage
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Rheology of alkali-activated slag pastes : new insight from microstructural investigations by cryo-SEM
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- Journal Article
- A1
- open access
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
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Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions
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An academic approach to structuring systems without trans fats
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Microstructure development in semi-liquid shortenings upon storage
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Functionality of natural waxes in hybrid fat crystal networks
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Alternative oil structuring techniques : oil powders, double emulsions and oil foams
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- Journal Article
- A1
- open access
Physicochemical characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part II
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- Journal Article
- A1
- open access
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
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- Journal Article
- A1
- open access
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
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- Journal Article
- A1
- open access
Yield and nutritional characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part I
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Chapter 11 : current trends and next generation of future edible oils
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- Conference Paper
- C3
- open access
A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate
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- Conference Paper
- C3
- open access
Combining fat and waxes in hybrid systems for bakery application
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- Journal Article
- A1
- open access
Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group
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- Conference Paper
- C3
- open access
Impact of tempering process on the yield and composition of quinoa flour
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- Journal Article
- A1
- open access
Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds
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Impact of tempering process on yield and composition of quinoa flour
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Effect of milk fat concentration on fat crystallization of palm oil-based shortenings
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
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Variation in amylose concentration to enhance wheat flour extrudability
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Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization
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- Journal Article
- A1
- open access
Granular crystals in palm oil based shortening/margarine : a review
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- Journal Article
- A1
- open access
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
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- Conference Paper
- C3
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life
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Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality
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- Conference Paper
- C3
- open access
Gluten free cakes and cookies with pseudocereals and teff
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Nutritional and functional characterization of Pseudocereals quinoa, amaranth and buckwheat
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- Conference Paper
- C3
- open access
Plant development, yielding properties and kernel composition of winter wheat in relation to soil type and irrigation treatment under an organically elevated temperature
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- Conference Paper
- C3
- open access
Nutritional properties of ancient wheats available on the Belgian market
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Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature
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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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Long-term impact of zinc supplementation in sows : impact on zinc status biomarkers and performance
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Functional properties and breadmaking quality of ancient wheats cultivated in Belgium and the Netherlands
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The use of essential oils as natural antifungal preservatives in bread products
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Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
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Long-term impact of zinc supplementation in sows : impact on claw quality
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Impact of crop husbandry practices and environmental conditions on wheat composition and quality : a review
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- Conference Paper
- C3
- open access
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
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Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers
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- Conference Paper
- C3
- open access
Maize meal fortification and its impact on maize porridge quality
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- Conference Paper
- C3
- open access
Natural alternative preservation strategies for bread products
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- Conference Paper
- C3
- open access
Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method
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- Journal Article
- A1
- open access
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek
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De glycemische index van brood : een complex gegeven
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- Conference Paper
- C3
- open access
Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges
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- Conference Paper
- C3
- open access
Going forward with flour fortification in Africa
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Functionality of vegetable proteins in gluten-free dough and bread
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Functionality of different fibre sources in gluten-free dough and bread
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Interactions between wheat starch, hydroxypropyl methyl-cellulose (HPMC) and psyllium seed husk in gluten-free breadmaking
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Functionality of stearic acid-rich hardstock fats in sugar-snap cookies
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- Conference Paper
- C3
- open access
Impact of frozen storage and defrosting on the quality and safety of bakery products
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Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range