Academic Bibliography

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Your filters: cql: subject exact "Agriculture and Food Sciences" cql: author exact 801000867296 or (type exact bookEditor and editor exact 801000867296)

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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Diem Chi Doan (UGent) , Iris Tavernier (UGent) , Sabine Danthine, Tom Rimaux and Koen Dewettinck (UGent)

(2018) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 98(3). p.1042-1051
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Diem Chi Doan (UGent) , Iris Tavernier (UGent) , Paula Kiyomi Okuro and Koen Dewettinck (UGent)

(2018) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 45. p.42-52
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- journalArticle
- A1
The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

Iris Tavernier (UGent) , Chi Diem Doan, Paul Van Der Meeren (UGent) , Bart Heyman and Koen Dewettinck (UGent)

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY.
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- journalArticle
- A1
Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Dimas Rahadian Aji Muhammad (UGent) , Arifin Dwi Saputro (UGent) , Hayley Rottiers (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2018) EUROPEAN FOOD RESEARCH AND TECHNOLOGY.
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Constraints for future cocoa production in Ghana

John Edem Kongor (UGent) , Hans De Steur (UGent) , Davy Van de Walle (UGent) , Xavier Gellynck (UGent) , Emmanuel Ohene Afoakwa, Pascal Boeckx (UGent) and Koen Dewettinck (UGent)

(2018) AGROFORESTRY SYSTEMS.
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- journalArticle
- A1
Influence of polymorphism on the solid fat content determined by FID deconvolution

Arnout Declerck (UGent) , Veronique Nelis (UGent) , Tom Rimaux, Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY.
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Synergistic interactions between lecithin and fruit wax in oleogel formation

Paula Kiyomi Okuro, Iris Tavernier (UGent) , Mohd Dona Bin Sintang (UGent) , Andre Skirtach (UGent) , António A Vicente, Koen Dewettinck (UGent) and Rosiane L Cunha

(2018) FOOD & FUNCTION. 9(3). p.1755-1767
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- journalArticle
- open access
Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate

Joachim Schouteten (UGent) , Sara De Pelsmaeker (UGent) , Joel Juvinal (UGent) , Sofie Lagast (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2018) BRITISH FOOD JOURNAL. 120(7). p.1489-1503
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Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Ali Sedaghat Doost (UGent) , Koen Dewettinck (UGent) , Frank Devlieghere (UGent) and Paul Van Der Meeren (UGent)

(2018) FOOD CHEMISTRY. 258. p.237-244
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

Ali Sedaghat Doost (UGent) , Dimas Rahadian Aji Muhammad (UGent) , Christian Stevens (UGent) , Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2018) FOOD HYDROCOLLOIDS. 83. p.190-201

Academic Bibliography

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Constraints for future cocoa production in Ghana

Influence of polymorphism on the solid fat content determined by FID deconvolution

Synergistic interactions between lecithin and fruit wax in oleogel formation

Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate

Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

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