dr. Nathalie De Clercq
No current affiliation with UGent
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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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Functionality of cocoa butter equivalents in chocolate products
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Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
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Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
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Influence of Brazilian geographic region and organic agriculture on the composition and crystallization properties of cocoa butter
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- Conference Paper
- C3
- open access
Quality attributes of palm sugar containing chocolate using alternative processing
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- Conference Paper
- C3
- open access
Linking instrumental, sensory and emotional evaluation of flavoured chocolates
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Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats
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Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates
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Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent