prof. dr. ir. Koen Dewettinck
work address
Coupure Links 653 geb. B
9000 Gent
9000 Gent
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- 2016
- Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate
- Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
- Functionality of cocoa butter equivalents in chocolate products
- Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions
- Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener
- Innovative formula in chocolate manufacture: an overview and future perspective
- Palm sap-based sugar and its potency as chocolate sweetener
- Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
- Quality attributes of dark chocolate produced from Vietnamese cocoa liquors
- Food-grade particles for emulsion stabilization