Ghent University Academic Bibliography

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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

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

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. p.1-17
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- Journal Article
- A1
Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties

Mohd Dona Bin Sintang, Sabine Danthine, Iris Tavernier, Davy Van de Walle (UGent) , Chi Diem Doan, Dimas Rahadian Aji Muhammad, Tom Rimaux and Koen Dewettinck (UGent)

(2021) FOOD HYDROCOLLOIDS. 115.
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- Journal Article
- A1
- open access
Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group

Bangun Nusantoro (UGent) , Yanty Noorzianna Manaf, Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2021) JOURNAL OF OIL PALM RESEARCH. 33(2). p.347-359
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- Journal Article
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Impact of phenolic compound as activators or inhibitors on the enzymatic hydrolysis of cellulose

Ioanna Stamogiannou (UGent) , John Van Camp (UGent) , Guy Smagghe (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Katleen Raes (UGent)

(2021) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 186. p.174-180
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- Journal Article
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Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion

Caian He (UGent) , Imca Sampers (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Katleen Raes (UGent)

(2021) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 69(22). p.6281-6290
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- Journal Article
- A1
Nanofibrillar hydrogels by temperature driven self-assembly : new structures for cell growth and their biological and medical implications

Anatolii Abalymov (UGent) , Carlos A. B. Santos, Louis Van der Meeren (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Bogdan Parakhonskiy (UGent) and Andre Skirtach (UGent)

(2021) ADVANCED MATERIALS INTERFACES. 8(15).
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- Journal Article
- A1
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

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

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 145.
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- Journal Article
- A1
Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost (UGent) , Vipul Gupta (UGent) , Mohd Dona Bin Sintang (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2020) FOOD HYDROCOLLOIDS. 100.
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- Journal Article
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Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Chiara Roye, Karen Bulckaen, Yamina De Bondt, Inge Liberloo, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Christophe M. Courtin

(2020) CEREAL CHEMISTRY. 97(1). p.20-33
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- Journal Article
- A1
Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems : mixing behavior and eutectic formation

Mohd Dona Bin Sintang (UGent) , Sabine Danthine, Dmitry Khalenkow (UGent) , Iris Tavernier, Daylan A. Tzompa-Sosa (UGent) , Norliza Binti Julmohammad, Davy Van de Walle (UGent) , Tom Rimaux, Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2020) CHEMISTRY AND PHYSICS OF LIPIDS. 230.
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- Journal Article
- A1
Roasting-induced changes in cocoa beans with respect to the mood pyramid

Valérie Lemarcq (UGent) , Emmy Tuenter, Anastasia Bondarenko, Davy Van de Walle (UGent) , Luc De Vuyst, Luc Pieters, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2020) FOOD CHEMISTRY. 332.
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- Conference Paper
- C3
- open access
Predicting the time-dependent rheological behaviour of molten dark chocolate

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

(2020) ICR 2020, 18th International Congress on Rheology, Abstracts.
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- Journal Article
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Meshes-to-fibrils transition of gellan gum hydrogel architecture by thermal annealing

Anatolii Abalymov (UGent) , Louis Van der Meeren (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Andre Skirtach (UGent) and Bogdan Parakhonskiy (UGent)

(2020) MACROMOLECULAR MATERIALS AND ENGINEERING. 305(12).
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- Journal Article
- A1
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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- Journal Article
- A1
Physicochemical properties of coarse palm sap sugars as natural alternative sweetener

Arifin Dwi Saputro, Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2020) FOOD BIOSCIENCE. 38.
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- Journal Article
- A1
Arabinoxylan, β‐glucan and pectin in barley and malt endosperm cell walls : a microstructure study using CLSM and cryo‐SEM

Niels A. Langenaeken, Pieter Ieven, Erik G. Hedlund, Clare Kyomugasho, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Ann M. Van Loey, Maarten B.J. Roeffaers and Christophe M. Courtin

(2020) PLANT JOURNAL. 103(4). p.1477-1489
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- Journal Article
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Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

Yamina De Bondt, Natalia Rosa-Sibakov, Inge Liberloo, Chiara Roye, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Peter Goos, Emilia Nordlund and Christophe M. Courtin

(2020) FOOD CHEMISTRY. 305.
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- Journal Article
- A1
Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota

Kim De Paepe (UGent) , Joran Verspreet, Mohammad Naser Rezaei, Silvia Hidalgo Martinez, Filip Meysman, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Christophe M Courtin and Tom Van de Wiele (UGent)

(2019) FOOD & FUNCTION. 10(1). p.379-396
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- Journal Article
- A1
- open access
Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota

Kim De Paepe (UGent) , Joran Verspreet, Mohammad Naser Rezaei, Silvia Hidalgo Martinez, Filip Meysman, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Jeroen Raes, Christophe Courtin and Tom Van de Wiele (UGent)

(2019) PEERJ. 7.
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- Journal Article
- A1
Influence of cooling rate on partial coalescence in natural dairy cream

Kim Moens (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 120. p.819-828

Academic Bibliography

Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties

Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group

Impact of phenolic compound as activators or inhibitors on the enzymatic hydrolysis of cellulose

Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion

Nanofibrillar hydrogels by temperature driven self-assembly : new structures for cell growth and their biological and medical implications

Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems : mixing behavior and eutectic formation

Roasting-induced changes in cocoa beans with respect to the mood pyramid

Predicting the time-dependent rheological behaviour of molten dark chocolate

Meshes-to-fibrils transition of gellan gum hydrogel architecture by thermal annealing

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)

Physicochemical properties of coarse palm sap sugars as natural alternative sweetener

Arabinoxylan, β‐glucan and pectin in barley and malt endosperm cell walls : a microstructure study using CLSM and cryo‐SEM

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota

Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota

Influence of cooling rate on partial coalescence in natural dairy cream

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