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Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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1 – 10 of 594 publications

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bookChapter (21)
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Your filters: cql: affiliation exact LA cql: author exact 801000867296

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- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

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

(2023) FOODS. 12(4).
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- Research Data
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)
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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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- 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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- Journal Article
- A1
- open access
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.
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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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