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Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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11 – 20 of 641 publications

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Your filters: cql: author="Dewettinck, K*" or (type exact bookEditor and editor="Dewettinck, K*")

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- Journal Article
- A1
- open access
Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

Ivana Penagos (UGent) , Juan Murillo Moreno (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) FOODS. 12(9).
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- Journal Article
- A1
- open access
Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder

Joel Juvinal (UGent) , Hans De Steur (UGent) , Joachim Schouteten (UGent) , Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2023) FOODS. 12(9).
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- Journal Article
- A1
- open access
Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)

Matteo Forte, Sarah Currò, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Massimo Mirisola, Luca Fasolato and Paolo Carletti

(2023) FOODS. 12(1).
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- Journal Article
- A1
- open access
Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts

Nathaniel Hendrik (UGent) , Flavio H. Marchesini (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2023) FOOD ANALYTICAL METHODS. 16(1). p.190-205
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- Book Chapter
Margarine and fat spreads

Filip Van Bockstaele (UGent) , Ivana Penagos (UGent) , Kato Rondou (UGent) and Koen Dewettinck (UGent)

(2023) Fat mimetics for food applications. p.366-391
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Stability of semi-liquid shortenings related to their composition and storage temperature

Kato Rondou (UGent) , Tom Rimaux (UGent) , Wim Dewinter, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) International Symposium of Food Rheology and Structure, Abstracts.
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Effect of temperature during production and storage of monoglyceride oleogels

Kato Rondou (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Wim Dewinter, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) International Symposium of Food Rheology and Structure, Abstracts.
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Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS

Fien De Witte (UGent) , Filip Van Bockstaele (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2023) 2023 AOCS Annual Meeting & Expo, Abstracts.
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Formulation of an O/W/O double emulsion model system and its instability mechanism

Zijian Zhi (UGent) , Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) 2023 AOCS Annual Meeting & Expo, Abstracts.
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- Journal Article
- A1
- open access
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Chak Ming To (UGent) , Chinwe Ogochukwu Nnadi, Teng Wang (UGent) , Pieter Vermeir (UGent) , Bruno De Meulenaer (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2023) INTERNATIONAL DAIRY JOURNAL. 137.

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