Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Stephan Dierckx

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- Conference Paper
- P1
Emulsion-stabilizing properties of whey protein-pectin conjugates

N NEIRYNCK, Stephan Dierckx, S GORBE, P VAN DER MEEREN and Koen Dewettinck (UGent)

(2004) GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12. p.405-414
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- Book Chapter
Seed gums.

Stephan Dierckx and Koen Dewettinck (UGent)

(2002) Biopolymers Vol 6 Polysaccharides II: Polysaccharides from Eukaryotes / E. Vandamme, S. De Baets & A. Steinbüchel (eds.), Berlin, Wiley VCH, 2002. - ISBN 3-527-30227-1. p.321-343
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- Journal Article
- A1
Effects of sucrose and sorbitol on the gel formation of a whey protein isolate.

Stephan Dierckx and André Huyghebaert (UGent)

(2002) FOOD HYDROCOLLOIDS. 16(5). p.489-497
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- Book Chapter
HPLC analysis of food proteins.

Stephan Dierckx and André Huyghebaert (UGent)

(2000) Food Analysis by HPLC. p.127-167
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- Journal Article
- A1
Comparison of SDS-PAGE profiles of four Belgian cheeses by multivariate statistics.

Koen Dewettinck (UGent) , Stephan Dierckx, P EICHWALDER and André Huyghebaert (UGent)

(1997) LAIT. 77(1). p.77-89
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- Conference Paper
- C1
The use of multivariate statistics on SDS-PAGE profiles for food authentication. Med. Fac. Landbouww. Univ. Gent (Proceedings of FAB 1998), 63/4b, 1998, 1417-1420.

Koen Dewettinck (UGent) , Stephan Dierckx and André Huyghebaert (UGent)