Ghent University Academic Bibliography

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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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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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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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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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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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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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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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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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- C3
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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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

Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae

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

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 - 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

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

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

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

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

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