Frédéric Depypere

Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?

Sara De Pelsmaeker (UGent) , Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Adrienn Hegyi, Tunde Kuti, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2017) BRITISH FOOD JOURNAL. 119(9). p.1983-1998

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Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

Nathalie De Clercq (UGent) , Frédéric Depypere (UGent) , Claudia Delbaere (UGent) , Ingmar Nopens (UGent) , Herwig Bernaert and Koen Dewettinck (UGent)

(2014) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 116(10). p.1388-1399

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Mapping the Chemical Variability of Vegetable Lecithins

Mai Nguyen Tuyet (UGent) , Davy Van de Walle (UGent) , Cécile Petit, Bram Beheydt, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2014) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 91(7). p.1093-1101

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Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Bart Heyman (UGent) , Winnok De Vos (UGent) , Frédéric Depypere (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2014) FOOD HYDROCOLLOIDS. 35. p.546-556

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Dark chocolate's compositional effects revealed by oscillatory rheology

Kasper van der Vaart (UGent) , Frédéric Depypere (UGent) , Veerle De Graef (UGent) , Peter Schall, Abdoulaye Fall, Daniel Bonn and Koen Dewettinck (UGent)

(2013) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 236(6). p.931-942

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Journal Article
A1
open access

Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Roger Aidoo (UGent) , Frédéric Depypere (UGent) , Emmanuel Afoakwa and Koen Dewettinck (UGent)

(2013) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 32(2). p.84-96

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Conference Paper
C3
open access

Mapping the chemical variability of vegetable lecithins

Mai Nguyen Tuyet (UGent) , Davy Van de Walle (UGent) , Cécile Petit, Bram Beheydt, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2013) Compositional Analysis of Lipids, Abstracts.

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The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Claudia Delbaere (UGent) , Nathalie Declercq, Renata Januszewska (UGent) , Adrienn Hegyi, Tünde Küti, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2013) FOOD SCIENCE AND LAW. 4(2). p.45-51

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Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

Bart Heyman (UGent) , Frédéric Depypere (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2013) CARBOHYDRATE POLYMERS. 96(2). p.560-567

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Influence of xanthan transition on the rheological properties of waxy starches

Bart Heyman (UGent) , Dieter De Hertogh (UGent) , Paul Van der Meeren (UGent) , Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2013) CARBOHYDRATE POLYMERS. 96(2). p.568-577

Academic Bibliography

Frédéric Depypere

Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?

Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

Mapping the Chemical Variability of Vegetable Lecithins

Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Dark chocolate's compositional effects revealed by oscillatory rheology

Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Mapping the chemical variability of vegetable lecithins

The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

Influence of xanthan transition on the rheological properties of waxy starches

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