prof. dr. ir. Koen Dewettinck
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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Consumers’ perception of bakery products with insect fat as partial butter replacement
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Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans
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- Conference Paper
- P1
- open access
Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon
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Using spatial decision models for rank ordering chocolates
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Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
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Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
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The effect of temperature on structure formation in three insect batters
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Palm sap sugar : a review
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Analysis of the volatile and non-volatile fraction of cocoa liquors and chocolates produced with cocoa beans from West-Africa and Ecuador
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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars
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pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
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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
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- Journal Article
- A1
- open access
The development of a novel SNP genotyping assay to differentiate cacao clones
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
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Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant : antioxidant activity enhancement
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Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
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Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system
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Discrimination of cocoa liquors based on their odor fingerprint : a fast GC electronic nose suitability study
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- Journal Article
- A1
- open access
Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota
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Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
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Influence of cooling rate on partial coalescence in natural dairy cream
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Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
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Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
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- Journal Article
- A1
- open access
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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- Journal Article
- A1
- open access
Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
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Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana
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Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation
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Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
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Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making
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Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality : Gel microstructure and stiffness
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Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions
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Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends
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Relating crystal properties to water exchange kinetics in W/O/W double emulsions by low resolution 1H-NMR-diffusometry
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions
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Unraveling the genetic background of the Yangambi Research Center cacao germplasm collection, DR Congo
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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
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Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate
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Crystallization behavior of emulsified fats influences shear-induced partial coalescence
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- Journal Article
- A1
- open access
KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis
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High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil
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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
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Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin
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Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis
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Synergistic interactions between lecithin and fruit wax in oleogel formation
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- Journal Article
- A1
- open access
Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste
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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
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The potential of waxes to alter the microstructural properties of emulsion-templated oleogels
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Influence of polymorphism on the solid fat content determined by FID deconvolution
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil
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Constraints for future cocoa production in Ghana
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Oil structuring properties of monoglycerides and phytosterols mixtures
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Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans
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Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring
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- Journal Article
- A1
- open access
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
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Cinnamon and its derivatives as potential ingredient in functional food : a review
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Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers
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Molecular characterization of Vietnamese cocoa genotypes (Theobroma cacao L.) using microsatellite markers
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Is taste the key driver for consumer preference? : a conjoint analysis study
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Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?
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Crystal stabilization of edible oil foams
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Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
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Impact of cinnamon extract nanoparticles on the quality attributes of white and milk chocolates
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Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing
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- Conference Paper
- C3
- open access
Effect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal profile and antioxidant activity of white chocolate
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Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures
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Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
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Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
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- Journal Article
- A1
- open access
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
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Phylogenetic relationships among Vietnamese cocoa accessions using a non-coding region of the chloroplast DNA
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Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels
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Molecular characterization of Theobroma cacao L. clones from Vietnam
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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax
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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
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Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate
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Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener
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Tempering of dairy emulsions : partial coalescence and whipping properties
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Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan
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Innovative formulation of milk chocolates enriched with black cumin (Nigella sativa) seeds and characterization of their properties
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Antioxidant properties of black cumin oils and cinnamon essential oils : a comparative study and the interaction effect
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- Journal Article
- A1
- open access
Edible oil structuring : an overview and recent updates
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The contribution of modern margarine and fat spreads to dietary fat intake
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
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Evaluation of cation-facilitated pectin-gel properties : Cryo-SEM visualisation and rheological properties
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Characterization of leaf, flower, and pod morphology among Vietnamese cocoa varieties (Theobroma cacao L.)
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- Journal Article
- A2
- open access
Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam
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- Conference Paper
- C3
- open access
A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries
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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates