Research Explorer

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Researcher

Benny Lewille

Awards & Distinctions

15 Results

2024

Destabilization of a model O/W/O double emulsion : from bulk to interface

Zijian ZhiHao LiIndi GeursBenny LewilleRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD CHEMISTRY

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

Zijian ZhiHao LiIndi GeursBenny LewilleRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD HYDROCOLLOIDS

Emulsion-filled bulk gels based on alginate and gellan gum : the fabrication characterization, curcumin delivery, and antioxidative properties

Lin CaoBenny LewilleKoen DewettinckRonnie G. WillaertMingqian TanAndre SkirtachBogdan Parakhonskiy

A1 Journal Article in CHEMICAL ENGINEERING JOURNAL

Insights in the structural hierarchy of statically crystallized palm oil

Fien De WitteIvana Penagos DordevicKato RondouKim MoensBenny LewilleDaylan A. Tzompa-SosaDavy Van de WalleFilip Van BockstaeleAndre SkirtachKoen Dewettinck

A1 Journal Article in CRYSTALS

2023

Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties

Licheng GaoFilip Van BockstaeleBenny LewilleGeert HaesaertMia Eeckhout

Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties

Licheng GaoFilip Van BockstaeleBenny LewilleGeert HaesaertMia Eeckhout

A1 Journal Article in FOOD HYDROCOLLOIDS

Static crystallization of palm oil : a view on the full length-scale

Fien De WitteIvana Penagos DordevicKato RondouKim MoensBenny LewilleAndre SkirtachFilip Van BockstaeleKoen Dewettinck

2021

Combining fat and waxes in hybrid systems for bakery application

Filip Van BockstaeleMarie RomanusBenny LewilleEllen VerweeAndre SkirtachKoen Dewettinck

2015

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates

Ashok PatelPravin Segar RajarethinemNick CludtsBenny LewilleWinnok De VosAns LessaferKoen Dewettinck

A1 Journal Article in LANGMUIR

Rheological characterization of gel-in-oil-in-gel type structured emulsions

Ashok PatelPinar DumluLien VermeirBenny LewilleAns LesafferKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

2014

Polysaccharide-based oleogels prepared with an emulsion-templated approach

Ashok PatelNick CludtsMohd Dona Bin SintangBenny LewilleAns LesafferKoen Dewettinck

A1 Journal Article in CHEMPHYSCHEM

2013

Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees

Wijitra LiaotrakoonNathalie De ClercqVera Van HoedDavy Van de WalleBenny LewilleKoen Dewettinck

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

2012

Physicochemical properties, glass transition state diagram and colour stability of pulp and peel of two dragon fruit varieties (Hylocereus spp.) as affected by freeze-drying

Wijitra LiaotrakoonNathalie De ClercqBenny LewilleKoen Dewettinck

A2 Journal Article in INTERNATIONAL FOOD RESEARCH JOURNAL

2011

Freeze-drying qualities and state diagram of pulp and peel freeze-dried dragon fruits (Hylocereus spp.)

Wijitra LiaotrakoonNathalie De ClercqBenny LewilleKoen Dewettinck

2009

Triacylglycerol migration and bloom in filled chocolates: effects of low-temperature storage

Frédéric DepypereNathalie De ClercqMartien SegersBenny LewilleKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY