prof. dr. ir. Koen Dewettinck
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Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution
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RNAi of Mannosidase‐Ia in the Colorado potato beetle and changes in the midgut and peritrophic membrane
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO
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- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage
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- Conference Paper
- C3
- open access
Microstructure development in semi-liquid shortenings upon storage
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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
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Rheology of alkali-activated slag pastes : new insight from microstructural investigations by cryo-SEM
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Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions
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Effect of tasting and flavour on chocolate-evoked emotions by consumers
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
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Microstructure development in semi-liquid shortenings upon storage
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Functionality of natural waxes in hybrid fat crystal networks
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Alternative oil structuring techniques : oil powders, double emulsions and oil foams
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- Journal Article
- A1
- open access
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
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Consumer acceptance towards potato chips fried in yellow mealworm oil
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Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
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- Journal Article
- A1
- open access
Rheo-NMR to investigate fat crystallization under shear
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- Journal Article
- A1
- open access
Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution
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Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties