ereprof. dr. ir. André Huyghebaert
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Modelling of the crystallization kinetics of cocoa butter
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Modeling of alpha-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures
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In vitro extractability of calcium, iron, and zinc in finger millet and kidney beans during processing.
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Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization.
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Bitumenhoudende deklagen voor voedersilo's: onderzoek naar het nut en de mogelijke risico's
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Development of an immunological method to asses bisphenol A migration
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Development of an immunological method to assess bisphenol A migration
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Migration behaviour and compositional analysis of active and intelligent packaging concepts
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Fluidized bed coating in food technology.
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Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids.
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Zuivelproducten : trendsetters voor functionele voeding
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Prevalence of malnutrition and anaemia among infants aged 4-12 months in Kilosa district-Rural Tanzania
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Nutritional problems of infants in Kilosa district, rural Tanzania, and appropriate interventions
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Optimization of the pretreatment for physical refining of vegetable oils.
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Influence of triacylglycerol characteristics on the determination of free fatty acids in vegetable oils by Fourier transform infrared spectroscopy.
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Isolation and purification of chicken egg yolk immunoglobulins: A review.
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Effects of sprouting on nutrient and antinutrient composition of kidney beans (Phaseolus vulgaris var. Rose coco).
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Proteolysis of a high-pressure-treated mould-ripened cheese.
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Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting
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Proteolysis of a high-pressure-treated smear-ripened cheese.
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Cheese fat as driving force in cheese flow upon melting
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Development of an immunological method to assess bisphenol A migration from food packaging materials.
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Combined liquid and gas chromatographic characterisation of polyglycerol fatty acid esters
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Simulating thermodynamics of fluidized bed processing of food ingredients.
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HPLC analysis of food proteins.
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Hoge druk geen tovermiddel voor versnelde rijping kaas
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Voedingsmiddelen - geneesmiddelen : een geïntegreerde aanpak van de gezondheidszorg
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Optimalisation of an in vitro cell culture model to evaluate the activity of bio-active peptides.
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Rheological properties of high-pressure-treated Gouda cheese.
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Substituting enzymatically interesterified butter for native butter has no effect on lipemia or lipoproteinemia in man.
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Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).
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Development of chromatographic method for the determination of degree of polymerisation of polyglycerols and polyglycerol fatty acid esters.
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Proteolysis and viscoelastic properties of high pressure treated Gouda cheese
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Effect of irradiation, packaging, and postirradiation cooking on the thiamin content of chicken meat.
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Fluidized bed coating in food technology
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Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate
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Proteolysis of high-pressure-treated Gouda cheese.
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Modelling the steady-state thermodynamic operation point of top-spray fluidized bed processing.
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Interaction of packaging materials and vegetable oils: oil stability.
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Applied radiation research around a 15 MeV high-average-power linac.
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Dioxinecrisis onder de microscoop.
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Development of a low cost complementary (weaning) food for children.
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Functionele voeding op het menu ?
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Dynamic rheological properties of Gouda cheese as influenced by age and position.
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Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining.
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Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs
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High pressure treatment of dairy products
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Influence of D-limonene absorption on the physical properties of refillable PET
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Brining of Gouda Type Cheese Curd and its Effect on the Cheese Serum
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Comparison of-the Effect on X-ray and Electron Beam Irradiation on Some Selected Spices