ir. Davy Van de Walle
- Work address
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Coupure Links 653, geb. A
9000 Gent - Davy.VandeWalle@UGent.be
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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
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Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties
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- Journal Article
- A1
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
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- Journal Article
- A1
- open access
Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group
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Impact of phenolic compound as activators or inhibitors on the enzymatic hydrolysis of cellulose
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Nanofibrillar hydrogels by temperature driven self-assembly : new structures for cell growth and their biological and medical implications
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Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion
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Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran
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Arabinoxylan, β‐glucan and pectin in barley and malt endosperm cell walls : a microstructure study using CLSM and cryo‐SEM
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Physicochemical properties of coarse palm sap sugars as natural alternative sweetener