prof. dr. ir. Koen Dewettinck
- Work address
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Coupure Links 653, geb. A
9000 Gent - Koen.Dewettinck@UGent.be
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Fat crystallization and melting in W/O/W double emulsions: comparison between bulk and emulsified state
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- journalArticle
- open access
Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
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Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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- journalArticle
- A1
- open access
Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
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Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
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Unraveling the genetic background of the Yangambi Research Center cacao germplasm collection, DR Congo
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Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate
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KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis