Ghent University Academic Bibliography

Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)

Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Julien Simonis, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2020) FOOD RESEARCH INTERNATIONAL. 132.

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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Michael Hinneh, Davy Van de Walle (UGent) , Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Arifin Dwi Saputro (UGent) , Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2019) JOURNAL OF FOOD ENGINEERING. 253. p.59-71

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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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Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions

Davy Van de Walle (UGent) , Robbe Heymans (UGent) and Koen Dewettinck (UGent)

(2018) JOURNAL OF FOOD ENGINEERING. 234. p.82-90

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

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

(2018) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 244(7). p.1185-1202

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Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Sheida Kadivar (UGent) , Mohd Dona Bin Sintang (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(10). p.1729-1738

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Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Roger Aidoo (UGent) , Michael Amoafo Mensah, Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Jim Van Durme and Koen Dewettinck (UGent)

(2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(2). p.177-191

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Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Sheida Kadivar (UGent) , Michael Amoafo Mensah, Jim Van Durme and Koen Dewettinck (UGent)

(2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(6). p.955-967

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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Claudia Delbaere (UGent) , Davy Van de Walle (UGent) , Frédéric Depypere, Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2016) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 118(12). p.1800-1826

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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

Roger Aidoo (UGent) , Emelia Owusua Appah, Davy Van de Walle (UGent) , Emmanuel Ohene Afoakwa and Koen Dewettinck (UGent)

(2016) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 52(1). p.282-290

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Quality attributes of dark chocolate produced from Vietnamese cocoa liquors

Diem Phuong Tran (UGent) , Jim Van Durme, Davy Van de Walle (UGent) , Ann de Winne, Claudia Delbaere (UGent) , Nathalie de Clercq, Thi Thanh Que Phan (UGent) , Cat-Hanh Nguyen Phuc, Dung Nhan Tran and Koen Dewettinck (UGent)

(2016) JOURNAL OF FOOD QUALITY. 39(4). p.311-322

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Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Roger Aidoo (UGent) , Emmanuel Afoakwa and Koen Dewettinck (UGent)

(2015) LWT-FOOD SCIENCE AND TECHNOLOGY. 62(1). p.592-597

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Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing

Roger Aidoo (UGent) , Nathalie De Clercq (UGent) , Emmanuel O Afoakwa and Koen Dewettinck (UGent)

(2014) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 49(3). p.740-746

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Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics

Roger Aidoo (UGent) , Emmanuel Ohene Afoakwa and Koen Dewettinck (UGent)

(2014) JOURNAL OF FOOD ENGINEERING. 126. p.35-42

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Journal Article
A1
open access

Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Roger Aidoo (UGent) , Frédéric Depypere (UGent) , Emmanuel Afoakwa and Koen Dewettinck (UGent)

(2013) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 32(2). p.84-96

Academic Bibliography

Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

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

Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions

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

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

Quality attributes of dark chocolate produced from Vietnamese cocoa liquors

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing

Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics

Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

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