Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Davy Van de Walle

Publications & Research Data

Awards & Distinctions

130 Results

2025

Discovery of a novel sucrose 6F-phosphate phosphorylase and its application for isomelezitose production

Manon SteynenJorick FranceusDavy Van de WalleKoen DewettinckVladimír KřenHelena PelantováTom Desmet

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lubricating properties of semi-crystalline lipid systems

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

Lubricative properties of semi-crystalline lipid systems

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

Lubricative properties of semi-crystalline lipid systems

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

Lubricative properties of semi-crystalline lipid systems

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

Lubricative Properties of Semi-Crystalline Lipid Systems

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

Model-based design criteria for 3D printing of soft materials and complex inks

Elise CaronDavy Van de WalleKoen DewettinckFlavio H. Marchesini

Static crystallization in suspensions: sucrose vs. inulin

Fien De WitteIvana Penagos DordevicDavy Van de WalleAndre SkirtachFilip Van BockstaeleKoen Dewettinck

The effect of particles on static crystallisation in suspensions : sucrose vs inulin

Fien De WitteIvana Penagos DordevicDavy Van de WalleAndre SkirtachFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in NPJ SCIENCE OF FOOD

Understanding the stability of plant-based emulsions through interfacial rheology

Elise CaronAlexandra AlickeDavy Van de WalleKoen DewettinckFlavio H. Marchesini

2024

Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm

An LiKoen DewettinckYannick VerheustDavy Van de WalleKatleen RaesBernd DiehlDaylan A. Tzompa-Sosa

A1 Journal Article in FOOD CHEMISTRY

Food-based biomaterials : pH-responsive alginate/gellan gum/ carboxymethyl cellulose hydrogel beads for lactoferrin delivery

Lin CaoDavy Van de WalleHannah HirmzEvelien WynendaeleKoen DewettinckBogdan ParakhonskiyAndre Skirtach

A1 Journal Article in BIOMATERIALS ADVANCES

From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De WitteIvana Penagos DordevicDavy Van de WalleAndre SkirtachKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOODS

From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De WitteIvana Penagos DordevicDavy Van de WalleAndre SkirtachKoen DewettinckFilip Van Bockstaele

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Sarah SchroederAnna Naemi BeinerUte BindrichKoen DewettinckKnut FrankeVolker HeinzDavy Van de WalleDana Middendorf

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

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

Investigating the stability of plant-based emulsions : towards high-quality 3D-printed meat analogues

Elise CaronAlexandra AlickeDavy Van de WalleKoen DewettinckFlavio H. Marchesini

Lubricative properties of crystalline fat

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

Microscopic study of proteins, starch and cell walls in potato trimmings

Ellen VerweeBaptiste VanleenhoveBen Van den WouwerDavy Van de WalleKristof BrijsKatleen RaesEls Van DammeKoen DewettinckAndre Skirtach

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques

Nathaniel HendrikIvana Penagos DordevicFien De WitteDavy Van de WalleFlavio H. MarchesiniKoen Dewettinck

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

Rheological properties and printability of emulsions : towards high-quality 3D printed meat analogues

Elise CaronAlexandra AlickeDavy Van de WalleKoen DewettinckFlavio H. Marchesini

Rheological properties and printability of plant-based emulsions : towards high-quality 3D printed meat analogs

Elise CaronAlexandra AlickeDavy Van de WalleKoen DewettinckFlavio H. Marchesini

State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat

Elise CaronDavy Van de WalleKoen DewettinckFlavio H. Marchesini

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Terahertz time-domain transmission spectroscopy of water and hydrogel thin films : extraction of optical parameters and application to agarose gel characterization

Mark Justine ZapantaXuequan ChenDavy Van de WalleAnnelies PostelmansKoen DewettinckWouter Saeys

A1 Journal Article in SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Visualisation of microalgal lipid bodies through electron microscopy

Ellen VerweeDavy Van de WalleMichiel De BruyneEsther MienisMirna SekulićPeter ChaerleWim VyvermanImogen FoubertKoen Dewettinck

A1 Journal Article in JOURNAL OF MICROSCOPY

2023

Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts

Nathaniel HendrikFlavio H. MarchesiniDavy Van de WalleKoen Dewettinck

A1 Journal Article in FOOD ANALYTICAL METHODS

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Díaz-MuñozDario Van de VoordeEmmy TuenterValérie LemarcqDavy Van de WalleJosé Pedro Soares MaioAlejandra MencíaCarlos Eduardo HernandezAndrea ComasioEleni Sioriki et al.

A1 Journal Article in FOOD MICROBIOLOGY

Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter

Nathaniel HendrikFlavio H. MarchesiniDavy Van de WalleKoen Dewettinck

A1 Journal Article in FOOD ANALYTICAL METHODS

Differentiation of the microstructures of agarose hydrogels using terahertz time domain spectroscopy (THz-TDS)

Mark Justine ZapantaDavy Van de WalleAnnelies PostelmansKoen DewettinckWouter Saeys

Fluorescence, Raman and Cryo-SEM microscopy to investigate plant cell wall polysaccharides in food waste streams

Ellen VerweeDavy Van de WalleAndre SkirtachEls Van DammeKoen Dewettinck

Microscopy techniques as tools to understand the microstructure of food processing by-products

Ellen VerweeBaptiste VanleenhoveBen Van den WouwerKatleen RaesDavy Van de WalleKoen DewettinckAndre SkirtachEls Van Damme

Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim SchoutetenValérie LemarcqDavy Van de WalleEleni SiorikiKoen Dewettinck

A1 Journal Article in FOODS

Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)

Matteo ForteSarah CurròDavy Van de WalleKoen DewettinckMassimo MirisolaLuca FasolatoPaolo Carletti

A1 Journal Article in FOODS

Rheological assessment and design of protein-rich inks for the 3D printing of meat analogues

Elise CaronDavy Van de WalleKoen DewettinckFlavio H. Marchesini

Rheological requirements and printability of protein-based inks : towards high-quality 3D printed meat analogues

Elise CaronDavy Van de WalleKoen DewettinckFlavio H. Marchesini

Rheology as bridging component : towards high-quality meat analogues

Elise CaronDavy Van de WalleKoen DewettinckFlavio H. Marchesini

2022

Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

Valérie LemarcqDavy Van de WalleViena MonterdeEleni SiorikiKoen Dewettinck

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

Valérie LemarcqViena MonterdeEmmy TuenterDavy Van de WalleLuc PietersEleni SiorikiKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

Valérie LemarcqEleni SiorikiDavy Van de WalleKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Pre-crystallization techniques for 3D printing stability of dark chocolate

Nathaniel HendrikFlavio H. MarchesiniDavy Van de WalleKoen Dewettinck

Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate

Nathaniel HendrikFlavio H. MarchesiniDavy Van de WalleKoen Dewettinck

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Eleni SiorikiEmmy TuenterDavy Van de WalleValérie LemarcqCatherine CazinSteven NolanLuc PietersKoen Dewettinck

A1 Journal Article in FOOD CHEMISTRY

2021

Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion

Caian HeImca SampersDavy Van de WalleKoen DewettinckKatleen Raes

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Eleni SiorikiValérie LemarcqFauzan AlhakimHarry TriharyogiEmmy TuenterCatherine CazinSteven NolanLuc PietersDavy Van de WalleKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of phenolic compound as activators or inhibitors on the enzymatic hydrolysis of cellulose

Ioanna StamogiannouJohn Van CampGuy SmaggheDavy Van de WalleKoen DewettinckKatleen Raes

A1 Journal Article in INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanofibrillar hydrogels by temperature driven self-assembly : new structures for cell growth and their biological and medical implications

Anatolii AbalymovCarlos A. B. SantosLouis Van der MeerenDavy Van de WalleKoen DewettinckBogdan ParakhonskiyAndre Skirtach

A1 Journal Article in ADVANCED MATERIALS INTERFACES

Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group

Bangun NusantoroYanty Noorzianna ManafDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in JOURNAL OF OIL PALM RESEARCH

Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties

Mohd Dona Bin SintangSabine DanthineIris TavernierDavy Van de WalleChi Diem DoanDimas Rahadian Aji MuhammadTom RimauxKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

2020

Arabinoxylan, β‐glucan and pectin in barley and malt endosperm cell walls : a microstructure study using CLSM and cryo‐SEM

Niels A. LangenaekenPieter IevenErik G. HedlundClare KyomugashoDavy Van de WalleKoen DewettinckAnn M. Van LoeyMaarten B.J. RoeffaersChristophe M. Courtin

A1 Journal Article in PLANT JOURNAL

Meshes-to-fibrils transition of gellan gum hydrogel architecture by thermal annealing

Anatolii AbalymovLouis Van der MeerenDavy Van de WalleKoen DewettinckAndre SkirtachBogdan Parakhonskiy

A1 Journal Article in MACROMOLECULAR MATERIALS AND ENGINEERING

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems : mixing behavior and eutectic formation

Mohd Dona Bin SintangSabine DanthineDmitry KhalenkowIris TavernierDaylan A. Tzompa-SosaNorliza Binti JulmohammadDavy Van de WalleTom RimauxAndre SkirtachKoen Dewettinck

A1 Journal Article in CHEMISTRY AND PHYSICS OF LIPIDS

Physicochemical properties of coarse palm sap sugars as natural alternative sweetener

Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck

A1 Journal Article in FOOD BIOSCIENCE

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)

Michael HinnehEnoch Enorkplim AbotsiDavy Van de WalleDaylan A. Tzompa-SosaAnn De WinneJulien SimonisKathy MessensJim Van DurmeEmmanuel Ohene AfoakwaLuc De Cooman et al.

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Predicting the time-dependent rheological behaviour of molten dark chocolate

Nathaniel HendrikFlavio H. MarchesiniDavy Van de WalleKoen Dewettinck

Roasting-induced changes in cocoa beans with respect to the mood pyramid

Valérie LemarcqEmmy TuenterAnastasia BondarenkoDavy Van de WalleLuc De VuystLuc PietersEleni SiorikiKoen Dewettinck

A1 Journal Article in FOOD CHEMISTRY

Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Chiara RoyeKaren BulckaenYamina De BondtInge LiberlooDavy Van de WalleKoen DewettinckChristophe M. Courtin

A1 Journal Article in CEREAL CHEMISTRY

Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

Dimas Rahadian Aji MuhammadAli Sedaghat DoostVipul GuptaMohd Dona Bin SintangDavy Van de WallePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

Yamina De BondtNatalia Rosa-SibakovInge LiberlooChiara RoyeDavy Van de WalleKoen DewettinckPeter GoosEmilia NordlundChristophe M. Courtin

A1 Journal Article in FOOD CHEMISTRY

2019

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Michael HinnehDavy Van de WalleJulie HaeckEnoch Enorkplim AbotsiAnn De WinneArifin Dwi SaputroKathy MessensJim Van DurmeEmmanuel Ohene AfoakwaLuc De Cooman et al.

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana

John Edem KongorPascal BoeckxPieter VermeirDavy Van de WalleGeert BaertEO AfoakwaKoen Dewettinck

A1 Journal Article in AGROFORESTRY SYSTEMS

Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

Michael HinnehDavy Van de WalleDaylan A. Tzompa-SosaJulie HaeckEnoch Enorkplim AbotsiAnn De WinneKathy MessensJim Van DurmeEmmanuel Ohene AfoakwaLuc De Cooman et al.

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages

Seline GlorieuxLiselot SteenDavy Van de WalleKoen DewettinckImogen FoubertIlse Fraeye

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles

Dimas Rahadian Aji MuhammadCarolina Gomez GonzalezAli Sedaghat DoostDavy Van de WallePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

Influence of cooling rate on partial coalescence in natural dairy cream

Kim MoensDaylan A. Tzompa-SosaDavy Van de WallePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota

Kim De PaepeJoran VerspreetMohammad Naser RezaeiSilvia Hidalgo MartinezFilip MeysmanDavy Van de WalleKoen DewettinckJeroen RaesChristophe CourtinTom Van de Wiele

A1 Journal Article in PEERJ

Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota

Kim De PaepeJoran VerspreetMohammad Naser RezaeiSilvia Hidalgo MartinezFilip MeysmanDavy Van de WalleKoen DewettinckChristophe M CourtinTom Van de Wiele

A1 Journal Article in FOOD & FUNCTION

Palm sap sugar : a review

Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck

A1 Journal Article in SUGAR TECH

Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)

Michael HinnehEnoch Enorkplim AbotsiDavy Van de WalleDaylan A. Tzompa-SosaAnn De WinneJulien SimonisKathy MessensJim Van DurmeEmmanuel Ohene AfoakwaLuc De Cooman et al.

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Arifin Dwi SaputroDavy Van de WalleBobby Antan CaiquoMichael HinnehMartina KluczykoffKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of temperature on structure formation in three insect batters

Jana ScholliersLiselot SteenSeline GlorieuxDavy Van de WalleKoen DewettinckIlse Fraeye

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

Tim DevlamynckEvelien M te PoeleKoen QuataertGerrit J GerwigDavy Van de WalleKoen DewettinckJohannis P KamerlingWim SoetaertLubbert Dijkhuizen

A1 Journal Article in FOOD CHEMISTRY

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Michael HinnehDavy Van de WalleDaylan A. Tzompa-SosaAnn De WinneSarah TermoteKathy MessensJim Van DurmeEmmanuel Ohene AfoakwaLuc De CoomanKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2018

Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends

Arifin Dwi SaputroDavy Van de WalleMichael HinnehJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Michael HinnehEvangeline SemanhyiaDavy Van de WalleAnn De WinneDaylan A. Tzompa-SosaGustavo Luis ScaloneBruno De MeulenaerKathy MessensJim Van DurmeEmmanuel Ohene Afoakwa et al.

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Constraints for future cocoa production in Ghana

John Edem KongorHans De SteurDavy Van de WalleXavier GellynckEmmanuel Ohene AfoakwaPascal BoeckxKoen Dewettinck

A1 Journal Article in AGROFORESTRY SYSTEMS

Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste

Evelien M te PoeleTim DevlamynckManuel JägerGerrit J GerwigDavy Van de WalleKoen DewettinckAnna KH HirschJohannis P KamerlingWim SoetaertLubbert Dijkhuizen

A1 Journal Article in SCIENTIFIC REPORTS

KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis

Zhen GaoAnna DanevaYuliya SalanenkaMatthias Van DurmeMarlies HuysmansZongcheng LinFreya De WinterSteffen VannesteMansour KarimiJan Van de Velde et al.

A1 Journal Article in NATURE PLANTS

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

Davy Van de WalleRobbe HeymansKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality : Gel microstructure and stiffness

Clare KyomugashoCelestin MunyensangaMiete CelusDavy Van de WalleKoen DewettinckAnn M. Van LoeyTara GrauwetMarc E. Hendrickx

A1 Journal Article in FOOD HYDROCOLLOIDS

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Dimas Rahadian Aji MuhammadArifin Dwi SaputroHayley RottiersDavy Van de WalleKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions

Jihan Santanina J. SantiagoClare KyomugashoShashikant MaheshwariZahra Jamsazzadeh KermaniDavy Van de WalleAnn M. Van LoeyKoen DewettinckMarc E. Hendrickx

A1 Journal Article in FOOD HYDROCOLLOIDS

2017

Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing

Koen BeerensKarel De WinterDavy Van de WalleCharlotte GrootaertSenem KamilogluLisa MiclotteTom Van de WieleJohn Van CampKoen DewettinckTom Desmet

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

Bangun NusantoroNAM YantyDavy Van de WalleC HidayatS DanthineKoen Dewettinck

A1 Journal Article in GRASAS Y ACEITES

Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax

Diem Chi DoanIris TavernierMohd Dona Bin SintangSabine DanthineDavy Van de WalleTom RimauxKoen Dewettinck

A1 Journal Article in FOOD BIOPHYSICS

Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate

Arifin Dwi SaputroDavy Van de WalleSheida KadivarMichael Amoafo MensahJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Impact of cinnamon extract nanoparticles on the quality attributes of white and milk chocolates

Dimas Rahadian Aji MuhammadDavy Van de WalleKoen Dewettinck

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Dimas Rahadian Aji MuhammadDanar PraseptianggaDavy Van de WalleKoen Dewettinck

A1 Journal Article in FOOD CHEMISTRY

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi SaputroDavy Van de WalleSheida KadivarMohd Dona Bin SintangPaul Van der MeerenKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring

Mohd Dona Bin SintangSabine DanthineAshok PatelTom RimauxDavy Van de WalleKoen Dewettinck

A1 Journal Article in JOURNAL OF COLLOID AND INTERFACE SCIENCE

Oil structuring properties of monoglycerides and phytosterols mixtures

Mohd Dona Bin SintangTom RimauxDavy Van de WalleKoen DewettinckAshok Patel

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Mohd Dona Bin SintangSabine DanthineAllison BrownDavy Van de WalleAshok R PatelIris TavernierTom RimauxKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Arifin Dwi SaputroDavy Van de WalleRoger AidooMichael Amoafo MensahClaudia DelbaereNathalie De ClercqJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

Iris TavernierDiem Chi DoanDavy Van de WalleSabine DanthineTom RimauxKoen Dewettinck

A1 Journal Article in RSC ADVANCES

2016

Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Thi Thanh Que PhanThien Trung LeDavy Van de WallePaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Evaluation of cation-facilitated pectin-gel properties : Cryo-SEM visualisation and rheological properties

Clare KyomugashoStefanie ChristiaensDavy Van de WalleAnn M Van LoeyKoen DewettinckMarc E Hendrickx

A1 Journal Article in FOOD HYDROCOLLOIDS

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review

John Edem KongorMichael HinnehDavy Van de WalleEmmanuel Ohene AfoakwaPascal BoeckxKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Functionality of cocoa butter equivalents in chocolate products

Nathalie De ClercqSheida KadivarDavy Van de WalleSara De PelsmaekerXavier GellynckKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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 AidooEmelia Owusua AppahDavy Van de WalleEmmanuel Ohene AfoakwaKoen Dewettinck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functionality of stearic acid-rich hardstock fats in sugar-snap cookies

Davy Van de WalleFilip Van BockstaeleMia EeckhoutKoen Dewettinck

Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate

Arifin Dwi SaputroDavy Van de WalleMichael Amoafo MensahJim Van DurmeKoen Dewettinck

Innovative formula in chocolate manufacture: an overview and future perspective

Dimas Rahadian Aji MuhammadDavy Van de WalleKoen Dewettinck

Palm sap-based sugar and its potency as chocolate sweetener

Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck

Quality attributes of dark chocolate produced from Vietnamese cocoa liquors

Diem Phuong TranJim Van DurmeDavy Van de WalleAnn de WinneClaudia DelbaereNathalie de ClercqThi Thanh Que PhanCat-Hanh Nguyen PhucDung Nhan TranKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD QUALITY

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Claudia DelbaereDavy Van de WalleFrédéric DepypereXavier GellynckKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings

Diem Chi DoanAshok PatelIris TavernierNathalie De ClercqKevin Van RaemdonckDavy Van de WalleClaudia DelbaereKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

2015

Assessing cocoa aroma quality by multiple analytical approaches

Diem Phuong TranDavy Van de WalleNathalie De ClercqAnn De WinneDaniel KadowReinhard LiebereiKathy MessensDung Nhan TranKoen DewettinckJim Van Durme

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

CLA-rich chocolate bar and chocolate paste production and characterization

Sarah MayfieldDavy Van de WalleClaudia DelbaereSara E ShinnAndrew ProctorKoen DewettinckAshok Patel

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats

Diem Phuong TranDavy Van de WalleMichael HinnehClaudia DelbaereNathalie De ClercqDung Nhan TranKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Evaluating the oil-gelling properties of natural waxes in rice bran oil : rheological, thermal, and microstructural study

Diem Chi DoanDavy Van de WalleKoen DewettinckAshok Patel

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Influence of Brazilian geographic region and organic agriculture on the composition and crystallization properties of cocoa butter

Luana Reis VieiraPriscilla EfraimDavy Van de WalleNathalie De ClercqKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Quality attributes of palm sugar containing chocolate using alternative processing

Arifin Dwi SaputroDavy Van de WalleNathalie De ClercqMichael Amoafo MensahJim Van DurmeKoen Dewettinck

2014

Analysis of glycolipids in vegetable lecithin with HPLC-ELSD

Mai Nguyen TuyetMike De VriezeDavy Van de WalleVera Van HoedFrederic LynenKoen Dewettinck

CLA-rich soy oil margarine production and characterization

Utkarsh ShahAshok PatelDavy Van de WallePravin S RajarethinemAndrew ProctorKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Development of stable pralines for the tropics using mango fats

Diem Phuong TranDavy Van de WalleMichael HinnehDung Nhan TranKoen Dewettinck

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Ashok PatelPravin S RajarethinemAgnieszka GrędowskaOzge TurhanAns LesafferWinnok De VosDavy Van de WalleKoen Dewettinck

A1 Journal Article in FOOD & FUNCTION

Influence of conching conditions on the formation of volatile components in dark chocolate

Ann De WinneDiem Phuong TranDavy Van de WalleKoen DewettinckJim Van Durme

Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range

Bart HeymanFilip Van BockstaeleDavy Van de WalleKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Mapping the Chemical Variability of Vegetable Lecithins

Mai Nguyen TuyetDavy Van de WalleCécile PetitBram BeheydtFrédéric DepypereKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Microstructural design of fruit filled pralines for the tropics

Diem Phuong TranDavy Van de WalleStephanie CoppinMichael HinnehDung Nhan TranKoen Dewettinck

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil

Sheida KadivarNathalie De ClercqDavy Van de WalleKoen Dewettinck

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Mapping the chemical variability of vegetable lecithins

Mai Nguyen TuyetDavy Van de WalleCécile PetitBram BeheydtFrédéric DepypereKoen Dewettinck

Quality properties Of Vietnamese cocoa liquors

Diem Phuong TranJim Van DurmeDavy Van de WalleThi Thanh Que PhanCat-Hanh Nguyen PhucDN PhanKoen Dewettinck

2011

Isothermal crystallization behaviour of milk fat in bulk and emulsified state

Eveline FredrickDavy Van de WalleP WalstraJH ZijtveldS FischerPaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2009

Consumer perception of bread quality

Xavier GellynckBianka KühneFilip Van BockstaeleDavy Van de WalleKoen Dewettinck

A1 Journal Article in APPETITE

2008

Influence of sodium soap and ionic strength on the mesomorphic behavior and the alpha-gel stability of a commercial distilled monoglyceride

Davy Van de WallePatrick GoossensKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Influence of the polarity of the water phase on the mesomorphic behaviour and the alpha-gel stability of a commercial distilled monoglyceride

Davy Van de WallePatrick GoossensKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Nutritional value of bread: influence of processing, food interaction and consumer perception

Koen DewettinckFilip Van BockstaeleBianka KühneDavy Van de WalleTine CourtensXavier Gellynck

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

2007

Physical properties: structural and physical characteristics

Imogen FoubertDavy Van de WalleKoen Dewettinck

Bookchapter in The Lipid Handbook

2000

Rheological properties of high-pressure-treated Gouda cheese.

Winy MessensDavy Van de WalleJ AREVALOKoen DewettinckAndré Huyghebaert

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL