Research Explorer

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Researcher

Daylan Amelia Tzompa Sosa

Awards & Distinctions

37 Results

2025

The extracellular matrix of beef: a characterization towards a 3D scaffold for cultured meat

Indi GeursElly De VlieghereCharlotte GrootaertDaylan A. Tzompa-SosaCharlot PhilipsFabrice BrayChristian RolandoStefaan De SmetKoen DewettinckSandra Van Vlierberghe et al.

U Journal Article in Food Structure

2024

Development of functional foods : consumer acceptance of resveratrol-loaded crackers and cookies

Pedro M. SilvaMiguel A. CerqueiraLorenzo PastranaManuel A. CoimbraAntonio A. VicenteFilip Van BockstaeleDaylan A. Tzompa-SosaKoen Dewettinck

A2 Journal Article in FUTURE FOODS

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

Exploring the intention to consume whole vs processed edible insects : insights from traditional and non-traditional entomophagy countries

Simone ManciniFrancesco RiccioliDaylan A. Tzompa-SosaRoberta MoruzzoJoachim SchoutetenAijun LiuJie LiDavide MenozziGiovanni Sogari

A2 Journal Article in JOURNAL OF AGRICULTURE AND FOOD RESEARCH

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

Consumers' acceptance toward whole and processed mealworms : a cross-country study in Belgium, China, Italy, Mexico, and the US

Daylan A. Tzompa-SosaRoberta MoruzzoSimone ManciniJoachim SchoutetenAijun LiuJie LiGiovanni Sogari

A1 Journal Article in PLOS ONE

Frying dough with yellow mealworm oil : aroma profile and consumer perception at a central location test and at home

Daylan A. Tzompa-SosaPaul ProvijnXavier GellynckJoachim Schouteten

A1 Journal Article in JOURNAL OF FOOD SCIENCE

The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil

Simoun Rainier BayudanDaylan A. Tzompa-SosaKoen DewettinckXavier GellynckJoachim Schouteten

What motivates consumers to accept whole and processed mealworms in their diets? A five-country study

Daylan A. Tzompa-SosaGiovanni SogariEmma CopelottiGiulia AndreaniJoachim SchoutetenRoberta MoruzzoAijun LiuJie LiSimone Mancini

A2 Journal Article in FUTURE FOODS

Yikes or not : sensory evaluation of flavored cakes made with insect oil

Daylan A. Tzompa-SosaKoen DewettinckXavier GellynckJoachim Schouteten

2022

Consumer acceptance towards potato chips fried in yellow mealworm oil

Daylan A. Tzompa-SosaKoen DewettinckXavier GellynckJoachim Schouteten

A1 Journal Article in FOOD QUALITY AND PREFERENCE

2021

Insect protein concentrates from Mexican edible insects : structural and functional characterization

Diana Baigts AllendeAli Sedaghat DoostMilena Ramirez-RodriguesKoen DewettinckPaul Van der MeerenBruno De MeulenaerDaylan A. Tzompa-Sosa

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Lipidome of cricket species used as food

Daylan A. Tzompa-SosaKoen DewettinckPaul ProvijnJos F. BrouwersBruno De MeulenaerDennis G.A.B. Oonincx

A1 Journal Article in FOOD CHEMISTRY

Replacing vegetable oil by insect oil in food products : effect of deodorization on the sensory evaluation

Daylan A. Tzompa-SosaKoen DewettinckXavier GellynckJoachim Schouteten

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2020

Consumers’ perception of bakery products with insect fat as partial butter replacement

Claudia DelicatoJoachim SchoutetenKoen DewettinckXavier GellynckDaylan A. Tzompa-Sosa

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

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

The type of microorganism and substrate determines the odor fingerprint of dried bacteria targeting microbial protein production

Myrsini SakarikaDaylan A. Tzompa-SosaMathilde DepoortereHayley RottiersRamon GaniguéKoen DewettinckKorneel Rabaey

A1 Journal Article in FEMS MICROBIOLOGY LETTERS

2019

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Hayley RottiersDaylan A. Tzompa-SosaValérie LemarcqAnn De WinneJocelyn De WeverHelena EveraertJulio Andrés Bonilla JaimeKoen DewettinckKathy Messens

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Discrimination of cocoa liquors based on their odor fingerprint : a fast GC electronic nose suitability study

Hayley RottiersDaylan A. Tzompa-SosaLiesbet Van de VyverMichael HinnehHelena EveraertJocelyn De WeverKathy MessensKoen Dewettinck

A1 Journal Article in FOOD ANALYTICAL METHODS

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley RottiersDaylan A. Tzompa-SosaAnn De WinneJenny RualesJessika De ClippeleerIlse De LeersnyderJocelyn De WeverHelena EveraertKathy MessensKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans

Hayley RottiersDaylan A. Tzompa-SosaAnn De WinneJenny RualesJessika De ClippeleerIlse De LeersnyderJocelyn De WeverHelena EveraertKathy MessensKoen Dewettinck

Four insect oils as food ingredient : physical and chemical characterisation of insect oils obtained by an aqueous oil extraction

Daylan A. Tzompa-SosaL YiHJF van ValenbergCMM Lakemond

A1 Journal Article in JOURNAL OF INSECTS AS FOOD AND FEED

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

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

The DGAT1 K232A polymorphism and feeding modify milk fat triacylglycerol composition

Sara Pacheco-PappenheimSine YenerHein J.F. van ValenbergDaylan A. Tzompa-SosaHenk Bovenhuis

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

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

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

Triacylglycerol profile of summer and winter bovine milk fat and the feasibility of triacylglycerol fragmentation

Daylan A. Tzompa-SosaPim P MeursHein JF van Valenberg

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

2017

Potential of insect-derived ingredients for food applications

Daylan A. Tzompa-SosaVincenzo Fogliano

Bookchapter in Insect physiology and ecology

2016

Formation of β polymorphs in milk fats with large differences in triacyiglycerol profiles

Daylan A. Tzompa-SosaPere R RamelHein JF van ValenbergGeorge A van Aken

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fractionation of insect oils : the case of yellow mealworm oil

Daylan A. Tzompa-SosaJohanis M VerbeekHFJ van Valenberg

Milk fat triacyglycerols : their variability, relations with fatty acids, DGAT1, B polymorphs and melting fractions

Daylan A. Tzompa-SosaA. C. M. van HooijdonkH. J. F. van ValenbergG. A. van Aken

Milk fat triacylglycerols and their relations with milk fatty acid composition, DGAT1 K232A polymorphism, and milk production traits

Daylan A. Tzompa-SosaHJF van ValenbergGA van AkenH Bovenhuis

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

2014

Influence of C16:0 and long-chain saturated fatty acids on normal variation of bovine milk fat triacylglycerol structure

Daylan A. Tzompa-SosaGA van AkenACM van HooijdonkHJF van Valenberg

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Insect lipid profile : aqueous versus organic solvent-based extraction methods

Daylan A. Tzompa-SosaLiya YiHein JF van ValenbergMartinus AJS van BoekelCatriona MM Lakemond

A1 Journal Article in FOOD RESEARCH INTERNATIONAL