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

Show Sort by

Add to list
- Journal Article
- A1
- open access
Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder

Joel Juvinal (UGent) , Hans De Steur (UGent) , Joachim Schouteten (UGent) , Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2023) FOODS. 12(9).
Add to list
- Conference Paper
Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS

Fien De Witte (UGent) , Filip Van Bockstaele (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2023)
Add to list
- Conference Paper
Formulation of an O/W/O double emulsion model system and its instability mechanism

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

(2023)
Add to list
- Research Data
Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers

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

(2023)
Add to list
- Journal Article
- A1
- open access
Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

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

(2023) FOODS. 12(9).
Add to list
- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim Schouteten (UGent) , Valérie Lemarcq (UGent) , Davy Van de Walle (UGent) , Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2023) FOODS. 12(4).
Add to list
- Journal Article
- A1
- open access
Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts

Nathaniel Hendrik (UGent) , Flavio H. Marchesini (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2023) FOOD ANALYTICAL METHODS. 16(1). p.190-205
Add to list
- Journal Article
- A1
- open access
Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)

Matteo Forte, Sarah Currò, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Massimo Mirisola, Luca Fasolato and Paolo Carletti

(2023) FOODS. 12(1).
Add to list
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Chak Ming To (UGent) , Chinwe Ogochukwu Nnadi, Teng Wang (UGent) , Pieter Vermeir (UGent) , Bruno De Meulenaer (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2023) INTERNATIONAL DAIRY JOURNAL. 137.
Add to list
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)

(2023) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.

1
2
3
4
…
58
59

Next →