Benny Lewille

Journal Article
A1
open access

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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Destabilization of a model O/W/O double emulsion : from bulk to interface

Zijian Zhi, Hao Li, Indi Geurs (UGent) , Benny Lewille (UGent) , Rui Liu, Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOOD CHEMISTRY. 445.

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Journal Article
A1
open access

Insights in the structural hierarchy of statically crystallized palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2024) CRYSTALS. 14(2).

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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Zijian Zhi, Hao Li, Indi Geurs (UGent) , Benny Lewille (UGent) , Rui Liu, Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOOD HYDROCOLLOIDS. 148(part B).

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Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties

Licheng Gao (UGent) , Filip Van Bockstaele (UGent) , Benny Lewille (UGent) , Geert Haesaert (UGent) and Mia Eeckhout (UGent)

(2023) 15th International Symposium on Buckwheat, Abstracts. p.94-94

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Static crystallization of palm oil : a view on the full length-scale

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Andre Skirtach (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2023) 19th Euro Fed Lipid Congress, Abstracts.

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Journal Article
A1
open access

Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties

Licheng Gao (UGent) , Filip Van Bockstaele (UGent) , Benny Lewille (UGent) , Geert Haesaert (UGent) and Mia Eeckhout (UGent)

(2023) FOOD HYDROCOLLOIDS. 137.

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Conference Paper
C3
open access

Combining fat and waxes in hybrid systems for bakery application

Filip Van Bockstaele (UGent) , Marie Romanus, Benny Lewille (UGent) , Ellen Verwee, Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2021) 4th Food Structure and Functionality Symposium, Abstracts.

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Rheological characterization of gel-in-oil-in-gel type structured emulsions

Ashok Patel (UGent) , Pinar Dumlu, Lien Vermeir (UGent) , Benny Lewille (UGent) , Ans Lesaffer and Koen Dewettinck (UGent)

(2015) FOOD HYDROCOLLOIDS. 46. p.84-92

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Journal Article
A1
open access

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates

Ashok Patel (UGent) , Pravin Segar Rajarethinem, Nick Cludts, Benny Lewille (UGent) , Winnok De Vos (UGent) , Ans Lessafer and Koen Dewettinck (UGent)

(2015) LANGMUIR. 31(7). p.2065-2073

Academic Bibliography

Benny Lewille

Emulsion-filled bulk gels based on alginate and gellan gum : the fabrication characterization, curcumin delivery, and antioxidative properties

Destabilization of a model O/W/O double emulsion : from bulk to interface

Insights in the structural hierarchy of statically crystallized palm oil

Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties

Static crystallization of palm oil : a view on the full length-scale

Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties

Combining fat and waxes in hybrid systems for bakery application

Rheological characterization of gel-in-oil-in-gel type structured emulsions

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates

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