Show
Sort by
-
- Journal Article
- A1
- open access
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
-
Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
-
Visualisation of microalgal lipid bodies through electron microscopy
-
- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
-
Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions
-
Destabilization of a model O/W/O double emulsion : from bulk to interface
-
Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides
-
- Journal Article
- A1
- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
-
Typical emulsions as probiotic food carrier : effect of cell position on its viability
-
- Journal Article
- A1
- open access
Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers
-
- 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
-
- Journal Article
- A1
- open access
Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)
-
- Journal Article
- A1
- open access
Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts
-
Margarine and fat spreads
-
Stability of semi-liquid shortenings related to their composition and storage temperature
-
Effect of temperature during production and storage of monoglyceride oleogels
-
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
-
- Journal Article
- A1
- open access
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
-
- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
-
Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin: a time-resolved synchrotron X-ray scattering study
(2023) -
Crystallization of Saturated Monoacid Triglycerides: Findings from an X-ray scattering study
(2023) -
Structural design of wax-based oleogels and oleogel emulsions as fat mimetics
(2023) -
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
-
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
-
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
-
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
-
Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter
-
Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers
(2023) -
Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques
-
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
-
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
-
Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution
-
Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions
-
Consumer acceptance towards potato chips fried in yellow mealworm oil
-
Effect of tasting and flavour on chocolate-evoked emotions by consumers
-
Alternative oil structuring techniques : oil powders, double emulsions and oil foams
-
Functionality of natural waxes in hybrid fat crystal networks
-
Rheology of alkali-activated slag pastes : new insight from microstructural investigations by cryo-SEM
-
- Journal Article
- A1
- open access
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
-
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
-
Foliar water uptake does not contribute to embolism repair in beech (Fagus sylvatica L.)
-
- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
-
- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage
-
Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO
-
Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures
-
X-ray scattering to study fat crystallization in suspensions
-
Determination of solid fat content in plain fats and suspensions with lab scale SAXS device
-
- Conference Paper
- C3
- open access
Microstructure development in semi-liquid shortenings upon storage
-
Microstructure development in semi-liquid shortenings upon storage
-
RNAi of Mannosidase‐Ia in the Colorado potato beetle and changes in the midgut and peritrophic membrane
-
- Conference Paper
- C3
- open access
Combining fat and waxes in hybrid systems for bakery application
-
- Conference Paper
- C3
- open access
A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate
-
- Journal Article
- A1
- open access
Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution
-
- Journal Article
- A1
- open access
Rheo-NMR to investigate fat crystallization under shear
-
Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion
-
- Journal Article
- A1
- open access
Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group
-
Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties
-
- Journal Article
- A1
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
-
Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
-
Nanofibrillar hydrogels by temperature driven self-assembly : new structures for cell growth and their biological and medical implications
-
- Journal Article
- A1
- open access
Insect protein concentrates from Mexican edible insects : structural and functional characterization
-
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
-
Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering
-
Impact of phenolic compound as activators or inhibitors on the enzymatic hydrolysis of cellulose
-
Oil diffusion in fat crystal matrices : characterization by NMR relaxometry and diffusometry
-
Effect of milk fat concentration on fat crystallization of palm oil-based shortenings
-
Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry
-
Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation
-
Lipidome of cricket species used as food
-
Replacing vegetable oil by insect oil in food products : effect of deodorization on the sensory evaluation
-
Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
-
- Conference Paper
- C3
- open access
Predicting the time-dependent rheological behaviour of molten dark chocolate
-
Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran
-
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
-
Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
-
- Journal Article
- A1
- open access
Granular crystals in palm oil based shortening/margarine : a review
-
Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems : mixing behavior and eutectic formation
-
- Journal Article
- A1
- open access
A combined RNA preservation and extraction protocol for gene expression studies in cacao beans
-
Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization
-
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
-
Meshes-to-fibrils transition of gellan gum hydrogel architecture by thermal annealing
-
The type of microorganism and substrate determines the odor fingerprint of dried bacteria targeting microbial protein production
-
Roasting-induced changes in cocoa beans with respect to the mood pyramid
-
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
-
Cells-grab-on particles : a novel approach to control cell focal adhesion on hybrid thermally annealed hydrogels
-
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)
-
Poverty and climate change challenges for sustainable intensification of cocoa systems
-
Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
-
Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers
-
Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil
-
Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model