Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions

Davy Van de Walle (UGent) , Robbe Heymans (UGent) and Koen Dewettinck (UGent)

(2018) JOURNAL OF FOOD ENGINEERING. 234. p.82-90
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

Roger Aidoo (UGent) , Emelia Owusua Appah, Davy Van de Walle (UGent) , Emmanuel Ohene Afoakwa and Koen Dewettinck (UGent)

(2016) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 52(1). p.282-290
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Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Roger Aidoo (UGent) , Emmanuel Afoakwa and Koen Dewettinck (UGent)

(2015) LWT-FOOD SCIENCE AND TECHNOLOGY. 62(1). p.592-597