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