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

ORCID iD: 0000-0002-5984-932X

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Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery

Lin Cao (UGent) , Davy Van de Walle (UGent) , Hannah Hirmz (UGent) , Evelien Wynendaele (UGent) , Koen Dewettinck (UGent) , Bogdan Parakhonskiy (UGent) and Andre Skirtach (UGent)

(2024) BIOMATERIALS ADVANCES. 165.
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Emulsion-filled bulk gels based on alginate and gellan gum : the fabrication characterization, curcumin delivery, and antioxidative properties

Lin Cao (UGent) , Benny Lewille (UGent) , Koen Dewettinck (UGent) , Ronnie G. Willaert, Mingqian Tan, Andre Skirtach (UGent) and Bogdan Parakhonskiy (UGent)

(2024) CHEMICAL ENGINEERING JOURNAL. 501.
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- Journal Article
- A1
- open access
Microscopic study of proteins, starch and cell walls in potato trimmings

Ellen Verwee (UGent) , Baptiste Vanleenhove (UGent) , Ben Van den Wouwer (UGent) , Davy Van de Walle (UGent) , Kristof Brijs, Katleen Raes (UGent) , Els Van Damme (UGent) , Koen Dewettinck (UGent) and Andre Skirtach (UGent)

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 209.
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Comparative study of the self-assembly and thermal properties of six commercial sucrose esters

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

(2024) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
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- Journal Article
- A1
- open access
Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine Heetesonne (UGent) , Elke Claus, Ingrid De Leyn (UGent) , Koen Dewettinck (UGent) , Melissa Camerlinck, Joachim Schouteten (UGent) and Filip Van Bockstaele (UGent)

(2024) FOODS. 13(22).
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Structural design of wax oleogels and oleogel (double) emulsions as fat mimetics

Filip Van Bockstaele (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Thao Nguyen Trinh (UGent) , Zijian Zhi (UGent) and Koen Dewettinck (UGent)

(2024) 6th Food Structure and Functionality Symposium, Abstracts.
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Application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale

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

(2024) 2024 AOCS Annual Meeting & Expo, Abstracts.
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The effect of particles on static fat crystallization in suspensions

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

(2024) 2024 AOCS Annual Meeting & Expo, Abstracts.
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From nucleation to fat crystal network : the effect of shear on fat crystallization in suspensions

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

(2024) 6th Food Structure and Functionality Symposium, Abstracts.
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From nucleation to fat crystal network : the effect of particles on fat crystallization in suspensions

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

(2024) 2nd Berlin Symposium on Structured Lipid Phases, Abstracts.

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