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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- Journal Article
- open access
Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

Viet Nguyen (UGent) , Tom Rimaux, Vinh Truong, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2020) Crystal Growth & Design. 20(2). p.1363-1372
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- Journal Article
- open access
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)

Michael Hinneh (UGent) , Enoch Enorkplim Abotsi, Davy Van de Walle (UGent) , Daylan Amelia Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2020) Food Research International. 132.
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- Journal Article
- A1
Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Dimas Rahadian Aji Muhammad (UGent) , Valérie Lemarcq (UGent) , Elien Alderweireldt (UGent) , Pauline Vanoverberghe, Danar Praseptiangga, Joel Garcia Juvinal and Koen Dewettinck (UGent)

(2020) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre Rebry (UGent) , Veronique Nelis (UGent) , Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 55(5). p.1950-1961
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

Dimas Rahadian Aji Muhammad (UGent) , Ali Sedaghat Doost (UGent) , Vipul Gupta (UGent) , Mohd Dona Bin Sintang (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2020) FOOD HYDROCOLLOIDS. 100.
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Consumers’ perception of bakery products with insect fat as partial butter replacement

Claudia Delicato, Joachim Schouteten (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Daylan Amelia Tzompa Sosa (UGent)

(2020) FOOD QUALITY AND PREFERENCE. 79.
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pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

Wahyu Wijaya (UGent) , Qingqing Sun, Lien Vermeir (UGent) , Koen Dewettinck (UGent) , Ashok R Patel and Paul Van der Meeren (UGent)

(2019) FOOD STRUCTURE-NETHERLANDS.
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions

Veronique Nelis (UGent) , Arnout Declerck (UGent) , Lien Vermeir (UGent) , Mathieu Balcaen (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2019) MAGNETIC RESONANCE IN CHEMISTRY. 57(9). p.707-718
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Michael Hinneh (UGent) , Davy Van de Walle (UGent) , Daylan Amelia Tzompa Sosa (UGent) , Ann De Winne, Sarah Termote, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 125.
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Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants

Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Ali Sedaghat Doost (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2019) COLLOIDS AND SURFACES B-BIOINTERFACES. 184.

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