Ghent University Academic Bibliography

Your filters: cql: author exact F4A431F0-F0ED-11E1-A9DE-61C894A0A6B4

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Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae

Fiona Småros, Virve Vidgren, Kato Rondou (UGent) , Kaisu Riihinen, Pezhman Mohammadi, Koen Dewettinck (UGent) , Filip Van Bockstaele (UGent) , Kari Koivuranta and Nesli Sozer

(2025) FOOD RESEARCH INTERNATIONAL. 200.
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Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Ozge Guven, Ilkay Sensoy, Ingrid De Leyn (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2025) Food Hydrocolloids.
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Multiscale analysis of triglycerides with X-ray scattering: Implementing a shape-dependent model for CNP characterization - Supporting Dataset

Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , William Chèvremont, Isabel Pintelon, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024)
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Investigating the Role of CNP and CNP aggregates in the Rheological Breakdown of Triglyceride Systems - Supporting Dataset

Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024)
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From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024)
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Crystallization behavior and structural build-up of palm stearin - wax hybrid fat blends

Kato Rondou (UGent) , Marie Romanus, Ellen Verwee (UGent) , Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Koen Dewettinck (UGent) , Andre Skirtach (UGent) and Filip Van Bockstaele (UGent)

(2024)
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Zijian Zhi (UGent) , Hao Li, Indi Geurs (UGent) , Benny Lewille (UGent) , Rui Liu, Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOOD HYDROCOLLOIDS. 148(part B).
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Destabilization of a model O/W/O double emulsion : from bulk to interface

Zijian Zhi (UGent) , Hao Li, Indi Geurs (UGent) , Benny Lewille (UGent) , Rui Liu, Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOOD CHEMISTRY. 445.
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Insights in the structural hierarchy of statically crystallized palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2024) CRYSTALS. 14(2).
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Effect of porosity on the colonization of digital light-processed 3D hydrogel constructs toward the development of a functional intestinal model

Anna Szabó (UGent) , Elly De Vlieghere (UGent) , Pedro F. Costa, Indi Geurs (UGent) , Koen Dewettinck (UGent) , Laure Maes (UGent) , Debby Laukens (UGent) and Sandra Van Vlierberghe (UGent)

(2024) BIOMACROMOLECULES. 25(5). p.2863-2874
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Visualisation of microalgal lipid bodies through electron microscopy

Ellen Verwee (UGent) , Davy Van de Walle (UGent) , Michiel De Bruyne (UGent) , Esther Mienis, Mirna Sekulić (UGent) , Peter Chaerle (UGent) , Wim Vyverman (UGent) , Imogen Foubert and Koen Dewettinck (UGent)

(2024) JOURNAL OF MICROSCOPY. 293(2). p.118-131
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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Zijian Zhi (UGent) , Ivana Penagos Dordevic (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) JOURNAL OF FOOD ENGINEERING. 376.
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Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques

Nathaniel Hendrik (UGent) , Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Davy Van de Walle (UGent) , Flavio H. Marchesini (UGent) and Koen Dewettinck (UGent)

(2024) FOOD AND BIOPROCESS TECHNOLOGY. 17(8). p.2181-2205
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Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Sarah Schroeder (UGent) , Anna Naemi Beiner, Ute Bindrich, Koen Dewettinck (UGent) , Knut Franke, Volker Heinz, Davy Van de Walle (UGent) and Dana Middendorf

(2024) FOOD STRUCTURE-NETHERLANDS. 40.
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Oil structuring using whey protein-based cryogel particles : effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Ciuffarin Francesco, Plazzotta Stella, Kato Rondou (UGent) , Filip Van Bockstaele (UGent) , Koen Dewettinck (UGent) , Manzocco Lara and Calligaris Sonia

(2024) FOOD RESEARCH INTERNATIONAL. 196.
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From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOODS. 13(9).
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Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

Kato Rondou (UGent) , Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Oscar Chen, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 126(7).
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Investigating the role of CNP and CNP aggregates in the rheological breakdown of triglyceride systems

Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) CRYSTALS. 14(6).
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Multiscale analysis of triglycerides using X-ray scattering : implementing a shape-dependent model for CNP characterization

Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , William Chèvremont, Isabel Pintelon, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) SOFT MATTER. 20(26).
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Emulsion-filled bulk gels based on alginate and gellan gum : the fabrication characterization, curcumin delivery, and antioxidative properties

Lin Cao (UGent) , Benny Lewille (UGent) , Koen Dewettinck (UGent) , Ronnie G. Willaert, Mingqian Tan, Andre Skirtach (UGent) and Bogdan Parakhonskiy (UGent)

(2024) CHEMICAL ENGINEERING JOURNAL. 501.
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Microscopic study of proteins, starch and cell walls in potato trimmings

Ellen Verwee (UGent) , Baptiste Vanleenhove (UGent) , Ben Van den Wouwer (UGent) , Davy Van de Walle (UGent) , Kristof Brijs, Katleen Raes (UGent) , Els Van Damme (UGent) , Koen Dewettinck (UGent) and Andre Skirtach (UGent)

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 209.
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Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery

Lin Cao (UGent) , Davy Van de Walle (UGent) , Hannah Hirmz (UGent) , Evelien Wynendaele (UGent) , Koen Dewettinck (UGent) , Bogdan Parakhonskiy (UGent) and Andre Skirtach (UGent)

(2024) BIOMATERIALS ADVANCES. 165.
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Comparative study of the self-assembly and thermal properties of six commercial sucrose esters

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

(2024) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
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Structural design of wax oleogels and oleogel (double) emulsions as fat mimetics

Filip Van Bockstaele (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Thao Nguyen Trinh (UGent) , Zijian Zhi (UGent) and Koen Dewettinck (UGent)

(2024) 6th Food Structure and Functionality Symposium, Abstracts.
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Raman spectroscopy of fat networks

Fien De Witte (UGent) , Kato Rondou (UGent) , Ellen Verwee (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) 20th Raman Imaging Symposium, Abstracts.
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Structural build-up and stability of hybrid monoglyceride–triglyceride oleogels

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

(2024) GELS. 10(10).
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Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm

An Li (UGent) , Koen Dewettinck (UGent) , Yannick Verheust (UGent) , Davy Van de Walle (UGent) , Katleen Raes (UGent) , Bernd Diehl and Daylan A. Tzompa-Sosa (UGent)

(2024) FOOD CHEMISTRY. 452.
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Lubricative properties of crystalline fat

Lennaert Sanders (UGent) , Fien De Witte (UGent) , Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2024) 6th Food Structure and Functionality Symposium, Abstracts.
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Hybrid monoglyceride-triglyceride oleogels : insights into the crystallization behavior

Kato Rondou (UGent) , Antonia Dewettinck, Koen Dewettinck (UGent) , Paul Van der Meeren (UGent) and Filip Van Bockstaele (UGent)

(2024) 6th Food Structure and Functionality Symposium, Abstracts.
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From nucleation to fat crystal network : the effect of shear on fat crystallization in suspensions

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

(2024) 6th Food Structure and Functionality Symposium, Abstracts.
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From nucleation to fat crystal network : the effect of particles on fat crystallization in suspensions

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

(2024) 2nd Berlin Symposium on Structured Lipid Phases, Abstracts.
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Interactions between mono- and triglycerides in hybrid fat blends : from static to dynamic processing

Kato Rondou (UGent) , Antonia Dewettinck, Koen Dewettinck (UGent) , Paul Van der Meeren (UGent) and Filip Van Bockstaele (UGent)

(2024) 2nd Berlin Symposium on Structured Lipid Phases, Abstracts.
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Development of functional foods : consumer acceptance of resveratrol-loaded crackers and cookies

Pedro M. Silva, Miguel A. Cerqueira, Lorenzo Pastrana, Manuel A. Coimbra, Antonio A. Vicente, Filip Van Bockstaele (UGent) , Daylan A. Tzompa-Sosa (UGent) and Koen Dewettinck (UGent)

(2024) FUTURE FOODS. 10.
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Application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale

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

(2024) 2024 AOCS Annual Meeting & Expo, Abstracts.
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The effect of particles on static fat crystallization in suspensions

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

(2024) 2024 AOCS Annual Meeting & Expo, Abstracts.
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Crystallization behavior and structural build-up of palm stearin : wax hybrid fat blends

Kato Rondou (UGent) , Marie Romanus, Ellen Verwee (UGent) , Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOOD BIOPHYSICS. 19(4). p.1042-1052
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Discovering fine flavour in Asian single-origin cocoa : fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines

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

(2024) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 59(10). p.7852-7864
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Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine Heetesonne (UGent) , Elke Claus, Ingrid De Leyn (UGent) , Koen Dewettinck (UGent) , Melissa Camerlinck, Joachim Schouteten (UGent) and Filip Van Bockstaele (UGent)

(2024) FOODS. 13(22).
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Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Kim Moens (UGent) , Andre Skirtach (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2024) FOOD RESEARCH INTERNATIONAL. 197.
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Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization : a comprehensive time-resolved X-ray scattering study

Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Tom Rimaux, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) CRYSTENGCOMM. 26(43). p.6143-6154
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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage

Baptiste Vanleenhove (UGent) , Ben Van den Wouwer (UGent) , Ellen Verwee (UGent) , Lisa Slachmuylders (UGent) , Marie Joossens (UGent) , Kristof Brijs, Koen Dewettinck (UGent) , Steven De Meester (UGent) and Katleen Raes (UGent)

(2024) LWT-FOOD SCIENCE AND TECHNOLOGY. 191.
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Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels

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

(2024)
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Crystallization behavior of monoglyceride oleogels: a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

Kato Rondou (UGent) , Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Oscar Chen, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024)
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Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers

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

(2023)
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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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Typical emulsions as probiotic food carrier : effect of cell position on its viability

Mengfan Li (UGent) , Koen Dewettinck (UGent) , Frank Devlieghere (UGent) , Filip Van Bockstaele (UGent) and Wenyou Lou

(2023) 12th International Colloids Conference, 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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The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil

Simoun Rainier Bayudan (UGent) , Daylan A. Tzompa-Sosa (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2023) 15th Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts. p.290-290
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Yikes or not : sensory evaluation of flavored cakes made with insect oil

Daylan A. Tzompa-Sosa (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2023) 15th Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts. p.291-291
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Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels

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

(2023) 19th Euro Fed Lipid Congress, Abstracts.
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Structural design of 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) 19th Euro Fed Lipid Congress, Abstracts.
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Static crystallization of palm oil : a view on the full length-scale

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Andre Skirtach (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2023) 19th Euro Fed Lipid Congress, Abstracts.
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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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Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim Schouteten (UGent) , Valérie Lemarcq, Davy Van de Walle (UGent) , Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2023) FOODS. 12(4).
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Rheological assessment and design of protein-rich inks for the 3D printing of meat analogues

Elise Caron (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Flavio H. Marchesini (UGent)

(2023) International Symposium of Food Rheology and Structure, Abstracts.
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Rheological requirements and printability of protein-based inks : towards high-quality 3D printed meat analogues

Elise Caron (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Flavio H. Marchesini (UGent)

(2023) International Congress on Rheology Athens, Greece July 29 - August 4, 2023 Book of Abstracts. p.821-821
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Rheology as bridging component : towards high-quality meat analogues

Elise Caron (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Flavio H. Marchesini (UGent)

(2023) 2023 FEA Research Symposium, Abstracts.
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Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

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

(2023) Northern Lights on Food - Conference IV, Abstracts.
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Structural design of wax-based oleogels and oleogel emulsions as fat mimetics

Filip Van Bockstaele (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Thao Nguyen Trinh (UGent) , Zijian Zhi (UGent) and Koen Dewettinck (UGent)

(2023) 7th International Symposium on Lipid Science and Health, Abstracts.
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Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin : a time-resolved synchrotron X-ray scattering study

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

(2023) 2023 AOCS Annual Meeting & Expo, Abstracts.
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Margarine and fat spreads

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

(2023) Fat mimetics for food applications. p.366-391
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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle (UGent) , José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki (UGent) , et al.

(2023) FOOD MICROBIOLOGY. 109.
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Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter

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

(2023) FOOD ANALYTICAL METHODS. 16(9-10). p.1555-1570
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Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Zijian Zhi (UGent) , Rui Liu (UGent) , Wenjun Wang, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 63(23). p.6196-6207
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Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

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

(2023) FOODS. 12(9).
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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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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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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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- Conference Paper
- C3
Microscopy techniques as tools to understand the microstructure of food processing by-products

Ellen Verwee (UGent) , Baptiste Vanleenhove (UGent) , Ben Van den Wouwer (UGent) , Katleen Raes (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Andre Skirtach (UGent) and Els Van Damme (UGent)

(2023) Food Chemistry, 3rd Conference, Abstracts.
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- Conference Paper
- C3
Fluorescence, Raman and Cryo-SEM microscopy to investigate plant cell wall polysaccharides in food waste streams

Ellen Verwee (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Els Van Damme (UGent) and Koen Dewettinck (UGent)

(2023) XVI Plant Cell Wall Meeting, Abstracts.
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- Conference Paper
- P1
Differentiation of the microstructures of agarose hydrogels using terahertz time domain spectroscopy (THz-TDS)

Mark Justine Zapanta, Davy Van de Walle (UGent) , Annelies Postelmans, Koen Dewettinck (UGent) and Wouter Saeys

(2023) 2023 48TH INTERNATIONAL CONFERENCE ON INFRARED, MILLIMETER, AND TERAHERTZ WAVES, IRMMW-THZ. In International Conference on Infrared Millimeter and Terahertz Waves p.1-2
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- Conference Paper
- C3
Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) 19th Euro Fed Lipid Congress, Abstracts.
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- Conference Paper
- C3
X-ray scattering to study fat crystallization in suspensions

Fien De Witte (UGent) and Koen Dewettinck (UGent)

(2022) Berlin Symposium on Structured Lipid Phases, Abstracts.
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- Conference Paper
- C3
Determination of solid fat content in plain fats and suspensions with lab scale SAXS device

Fien De Witte (UGent) and Koen Dewettinck (UGent)

(2022) 2022 AOCS Annual Meeting & Expo, Abstracts.
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- Conference Paper
- C3
- open access
Microstructure development in semi-liquid shortenings upon storage

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

(2022) Berlin Symposium on Structured Lipid Phases, Abstracts.
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- Conference Paper
- C3
Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate

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

(2022) NRC 2022, 31st Nordic Rheology Conference, Abstracts.
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- Conference Paper
- C3
Pre-crystallization techniques for 3D printing stability of dark chocolate

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

(2022) ChocoTec 2022, Abstracts.
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- Conference Paper
- C3
Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures

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

(2022) Edible Soft Matter Conference, 2nd, Abstracts.
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- Conference Paper
- C3
Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions

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

(2022) 2022 AOCS Annual Meeting & Expo, Abstracts.
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- Conference Paper
- C3
Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO

Ivana Penagos Dordevic (UGent) , Koen Dewettinck (UGent) , Tom Rimaux (UGent) and Filip Van Bockstaele (UGent)

(2022) Berlin Symposium on Structured Lipid Phases, Abstracts.
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- Conference Paper
- C3
Microstructure development in semi-liquid shortenings upon storage

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

(2022) 2022 AOCS Annual Meeting & Expo, Abstracts.
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- Journal Article
- A1
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Arne Huyst (UGent) , Lomme J. Deleu, Trui Luyckx (UGent) , Louis Van der Meeren (UGent) , Joëlle A.J. Housmans, Charlotte Grootaert (UGent) , Margarita Monge-Morera, Jan A. Delcour, Andre Skirtach (UGent) , Frederic Rousseau, et al.

(2022) FOOD HYDROCOLLOIDS. 131.
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- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage

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

(2022) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 99(11). p.1019-1031
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- Journal Article
- A1
Rheology of alkali-activated slag pastes : new insight from microstructural investigations by cryo-SEM

Yubo Sun, Shizhe Zhang, A. V. Rahul, Yaxin Tao (UGent) , Filip Van Bockstaele (UGent) , Koen Dewettinck (UGent) , Guang Ye (UGent) and Geert De Schutter (UGent)

(2022) CEMENT AND CONCRETE RESEARCH. 157.
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- Journal Article
- A1
Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution

Arnout Declerck, Lien Vermeir (UGent) , Veronique Nelis, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2022) MAGNETIC RESONANCE IN CHEMISTRY. 60(7). p.659-670
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- Journal Article
- A1
RNAi of Mannosidase‐Ia in the Colorado potato beetle and changes in the midgut and peritrophic membrane

Dongdong Liu, Kristof De Schutter (UGent) , Johann Far, An Staes (UGent) , Koen Dewettinck (UGent) , Loic Quinton, Kris Gevaert (UGent) and Guy Smagghe (UGent)

(2022) PEST MANAGEMENT SCIENCE. 78(12). p.5071-5079
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- Journal Article
- A1
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

Valérie Lemarcq, Davy Van de Walle (UGent) , Viena Monterde, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(20). p.5523-5539
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- Journal Article
- A1
Consumer acceptance towards potato chips fried in yellow mealworm oil

Daylan A. Tzompa-Sosa (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 97.
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- Journal Article
- A1
Effect of tasting and flavour on chocolate-evoked emotions by consumers

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Koen Dewettinck (UGent) and Joachim Schouteten (UGent)

(2022) BRITISH FOOD JOURNAL. 124(12). p.4354-4371
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- Book Chapter
Functionality of natural waxes in hybrid fat crystal networks

Filip Van Bockstaele (UGent) , Marie Romanus, Ivana Penagos Dordevic (UGent) and Koen Dewettinck (UGent)

(2022) Development of trans-free lipid systems and their use in food products. In Food Chemistry, Function and Analysis 31. p.235-260
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- Book Chapter
Alternative oil structuring techniques : oil powders, double emulsions and oil foams

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

(2022) Development of trans-free lipid systems and their use in food products. In Food Chemistry, Function and Analysis 31. p.21-52
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- Journal Article
- A1
- open access
Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

Valérie Lemarcq, Viena Monterde, Emmy Tuenter, Davy Van de Walle (UGent) , Luc Pieters, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 159.
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- A1
- open access
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

Valérie Lemarcq, Eleni Sioriki (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2022) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 248(9). p.2383-2392
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- Journal Article
- A1
Foliar water uptake does not contribute to embolism repair in beech (Fagus sylvatica L.)

Jeroen Schreel (UGent) , Craig Brodersen, Thomas De Schryver (UGent) , Manuel Dierick (UGent) , Adriana Rubinstein, Koen Dewettinck (UGent) , Matthieu Boone (UGent) , Luc Van Hoorebeke (UGent) and Kathy Steppe (UGent)

(2022) ANNALS OF BOTANY. 129(5). p.555-566
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- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Eleni Sioriki (UGent) , Emmy Tuenter, Davy Van de Walle (UGent) , Valérie Lemarcq, Catherine Cazin (UGent) , Steven Nolan (UGent) , Luc Pieters (UGent) and Koen Dewettinck (UGent)

(2022) FOOD CHEMISTRY. 381.
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- Conference Paper
- C3
Impact of heat and enzyme treatment on the formation of ovalbumin amyloid-like fibrils at neutral pH and their applicability in food gels and emulsions

Arne Huyst (UGent) , Margarita Monge-Morera, Jan Delcour, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2022) 18th Food Colloids Conference, Abstracts.
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- Journal Article
- A1
- open access
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian Zhi (UGent) , Lei Yan, Hao Li, Koen Dewettinck (UGent) , Paul Van der Meeren (UGent) , Rui Liu (UGent) and Filip Van Bockstaele (UGent)

(2022) FOOD CHEMISTRY. 380.
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- Conference Paper
- C3
- open access
Combining fat and waxes in hybrid systems for bakery application

Filip Van Bockstaele (UGent) , Marie Romanus, Benny Lewille (UGent) , Ellen Verwee (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2021) 4th Food Structure and Functionality Symposium, Abstracts.

Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae

Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Multiscale analysis of triglycerides with X-ray scattering: Implementing a shape-dependent model for CNP characterization - Supporting Dataset

Investigating the Role of CNP and CNP aggregates in the Rheological Breakdown of Triglyceride Systems - Supporting Dataset

From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil

Crystallization behavior and structural build-up of palm stearin - wax hybrid fat blends

Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Destabilization of a model O/W/O double emulsion : from bulk to interface

Insights in the structural hierarchy of statically crystallized palm oil

Effect of porosity on the colonization of digital light-processed 3D hydrogel constructs toward the development of a functional intestinal model

Visualisation of microalgal lipid bodies through electron microscopy

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Oil structuring using whey protein-based cryogel particles : effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

Investigating the role of CNP and CNP aggregates in the rheological breakdown of triglyceride systems

Multiscale analysis of triglycerides using X-ray scattering : implementing a shape-dependent model for CNP characterization

Emulsion-filled bulk gels based on alginate and gellan gum : the fabrication characterization, curcumin delivery, and antioxidative properties

Microscopic study of proteins, starch and cell walls in potato trimmings

Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery

Comparative study of the self-assembly and thermal properties of six commercial sucrose esters

Structural design of wax oleogels and oleogel (double) emulsions as fat mimetics

Raman spectroscopy of fat networks

Structural build-up and stability of hybrid monoglyceride–triglyceride oleogels

Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm

Lubricative properties of crystalline fat

Hybrid monoglyceride-triglyceride oleogels : insights into the crystallization behavior

From nucleation to fat crystal network : the effect of shear on fat crystallization in suspensions

From nucleation to fat crystal network : the effect of particles on fat crystallization in suspensions

Interactions between mono- and triglycerides in hybrid fat blends : from static to dynamic processing

Development of functional foods : consumer acceptance of resveratrol-loaded crackers and cookies

Application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale

The effect of particles on static fat crystallization in suspensions

Crystallization behavior and structural build-up of palm stearin : wax hybrid fat blends

Discovering fine flavour in Asian single-origin cocoa : fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines

Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat

Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization : a comprehensive time-resolved X-ray scattering study

Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage

Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels

Crystallization behavior of monoglyceride oleogels: a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers

Stability of semi-liquid shortenings related to their composition and storage temperature

Effect of temperature during production and storage of monoglyceride oleogels

Typical emulsions as probiotic food carrier : effect of cell position on its viability

Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS

Formulation of an O/W/O double emulsion model system and its instability mechanism

The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil

Yikes or not : sensory evaluation of flavored cakes made with insect oil

Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels

Structural design of O/W/O double emulsion model system and its instability mechanism

Static crystallization of palm oil : a view on the full length-scale

Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder

Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Rheological assessment and design of protein-rich inks for the 3D printing of meat analogues

Rheological requirements and printability of protein-based inks : towards high-quality 3D printed meat analogues

Rheology as bridging component : towards high-quality meat analogues

Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

Structural design of wax-based oleogels and oleogel emulsions as fat mimetics

Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin : a time-resolved synchrotron X-ray scattering study

Margarine and fat spreads

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)

Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts

Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Microscopy techniques as tools to understand the microstructure of food processing by-products

Fluorescence, Raman and Cryo-SEM microscopy to investigate plant cell wall polysaccharides in food waste streams

Differentiation of the microstructures of agarose hydrogels using terahertz time domain spectroscopy (THz-TDS)

Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

X-ray scattering to study fat crystallization in suspensions

Determination of solid fat content in plain fats and suspensions with lab scale SAXS device

Microstructure development in semi-liquid shortenings upon storage

Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate

Pre-crystallization techniques for 3D printing stability of dark chocolate

Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures