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Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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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)

Mark
- journalArticle
- A1
- open access
Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

Tim Devlamynck (UGent) , Evelien M te Poele, Koen Quataert, Gerrit J Gerwig, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Johannis P Kamerling, Wim Soetaert (UGent) and Lubbert Dijkhuizen

(2019) FOOD CHEMISTRY. 272. p.653-662
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Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Ali Sedaghat Doost (UGent) , Bart Roman (UGent) , Koen Dewettinck (UGent) , Christian Stevens (UGent) and Paul Van Der Meeren (UGent)

(2019) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 563. p.170-182
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Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Vincent Kassozi, Koen Dewettinck (UGent) , Christian Stevens (UGent) and Paul Van Der Meeren (UGent)

(2019) FOOD HYDROCOLLOIDS. 88. p.218-227
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

Iris Tavernier (UGent) , Bart Heyman, Paul Van Der Meeren (UGent) , Tony Ruyssen (UGent) and Koen Dewettinck (UGent)

(2019) JOURNAL OF FOOD ENGINEERING. 244. p.136-141
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- journalArticle
- A1
Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana

John Edem Kongor (UGent) , Pascal Boeckx (UGent) , Pieter Vermeir (UGent) , Davy Van de Walle (UGent) , Geert Baert (UGent) , EO Afoakwa and Koen Dewettinck (UGent)

(2019) AGROFORESTRY SYSTEMS.
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- journalArticle
- A1
Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Iris Tavernier (UGent) , Kim Moens (UGent) , Bart Heyman, Sabine Danthine and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL.
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Veronique Nelis (UGent) , Arnout Declerck (UGent) , Lorenz De Neve (UGent) , Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2019) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 566(196).
Mark
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. 120(3).
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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties

Robbe Heymans (UGent) , Iris Tavernier (UGent) , Sabine Danthine, Tom Rimaux, Paul Van Der Meeren (UGent) and Koen Dewettinck (UGent)

(2018) FOOD & FUNCTION. 9(6). p.3143-3454
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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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