Ghent University Academic Bibliography

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2006
- A1
- journalArticle
Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
Dirk Verbeken, Kevin Bael, Olivier Thas UGent and Koen Dewettinck UGent (2006) INTERNATIONAL DAIRY JOURNAL. 16(5). p.482-488 Mark
- A1
- journalArticle
Rheological properties of dairy desserts containing iota-carrageenan and maize starch
Dirk Verbeken, B Ryckaert, Olivier Thas UGent and Koen Dewettinck UGent (2006) MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 61(1). p.60-63 Mark
2004
- C1
- conference
Influence of chemical composition on isothermal cocoa butter crystallization
Imogen Foubert, Peter Vanrolleghem UGent, Olivier Thas UGent and Koen Dewettinck UGent (2004) Proceedings Lipid Structural Properties Symposium. p.17-20 Mark
- C1
- conference
Influence of chemical composition on the isothermal cocoa butter crystallization
Imogen Foubert, Peter Vanrolleghem UGent, Olivier Thas UGent and Koen Dewettinck UGent (2004) Proceedings Lipid Structural Properties Symposium 2004. p.17-20 Mark
- A1
- journalArticle
Textural properties of gelled dairy desserts containing κ-carrageenan and starch
Dirk Verbeken, Olivier Thas UGent and Koen Dewettinck UGent (2004) FOOD HYDROCOLLOIDS. 18(5). p.817-823 Mark
- A1
- journalArticle
Influence of chemical composition on the isothermal cocoa butter crystallization
Imogen Foubert, Peter Vanrolleghem UGent, Olivier Thas UGent and Koen Dewettinck UGent (2004) JOURNAL OF FOOD SCIENCE. 69(9). p.E478-E487 Mark
2003
- A4
- journalArticle
Rheological properties of gelled dairy desserts as influenced by composition
Dirk Verbeken, Olivier Thas UGent and Koen Dewettinck UGent (2003) COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. 68(3). p.311-314 Mark
- A1
- journalArticle
Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts
Frédéric Depypere UGent, Dirk Verbeken, Olivier Thas UGent and Koen Dewettinck UGent (2003) FOOD HYDROCOLLOIDS. 17(3). p.311-320 Mark