Academic Bibliography

Search 200 years of publications by Ghent University researchers.

prof. dr. ir. Koen Dewettinck

Faculty of Bioscience Engineering > Department of Food technology, Safety and Health

Work address: Coupure Links 653, geb. A
9000 Gent
Email: Koen.Dewettinck@UGent.be
ORCID iD: 0000-0002-5984-932X

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- Conference Paper
Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions

Ivana Adelaida Penagos Dordevic, Filip Van Bockstaele (UGent) , Juan Murillo Moreno (UGent) and Koen Dewettinck (UGent)

(2022)
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Effect of tasting and flavour on chocolate-evoked emotions by consumers

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Koen Dewettinck (UGent) and Joachim Schouteten (UGent)

(2022) BRITISH FOOD JOURNAL.
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- Conference Paper
Microstructure development in semi-liquid shortenings upon storage

Kato Rondou (UGent) , Fien De Witte (UGent) , Tom Rimaux, Wim Dewinter, Jan Verwaeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2022)
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- Book Chapter
Functionality of natural waxes in hybrid fat crystal networks

Filip Van Bockstaele (UGent) , Marie Romanus, Ivana Penagos (UGent) and Koen Dewettinck (UGent)

(2022) Development of trans-free lipid systems and their use in food products. In Food Chemistry, Function and Analysis 31. p.235-260
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- Book Chapter
Alternative oil structuring techniques : oil powders, double emulsions and oil foams

Zijian Zhi (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2022) Development of trans-free lipid systems and their use in food products. In Food Chemistry, Function and Analysis 31. p.21-52
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Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Zijian Zhi (UGent) , Rui Liu (UGent) , Wenjun Wang, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
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A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian Zhi (UGent) , Lei Yan, Hao Li (UGent) , Koen Dewettinck (UGent) , Paul Van der Meeren (UGent) , Rui Liu (UGent) and Filip Van Bockstaele (UGent)

(2022) FOOD CHEMISTRY. 380.
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Consumer acceptance towards potato chips fried in yellow mealworm oil

Daylan A. Tzompa-Sosa (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 97.
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- Journal Article
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Eleni Sioriki (UGent) , Valérie Lemarcq (UGent) , Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine Cazin (UGent) , Steven Nolan (UGent) , Luc Pieters, Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 145.
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- Conference Paper
- C3
- open access
A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate

Zijian Zhi (UGent) , Rui Liu (UGent) , Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2021) AOCS-Plant Protein Science and Technology Forum 2021, Abstracts.

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