Research Explorer

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Researcher

Filip Van Bockstaele

92 Results

2023

An extrusion-based 3D food printing approach for generating alginate-pectin particles

Valentine RysenaerSafoura AhmadzadehFilip Van BockstaeleAli Ubeyitogullari

A1 Journal Article in CURRENT RESEARCH IN FOOD SCIENCE

Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

Ivana PenagosJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOODS

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

Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums

Behraad TirgarianJamshid FarmaniReza FarahmandfarJafar M. MilaniFilip Van Bockstaele

A1 Journal Article in FOOD HYDROCOLLOIDS

In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model

Katty Elizabeth Cabezas TeránCharlotte GrootaertJohana OrtizSilvana DonosoJenny RualesFilip Van BockstaeleJohn Van CampTom Van de Wiele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Zijian ZhiRui LiuWenjun WangKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Switchable pH-responsive biopolymeric stabilizers made by sonothermal glycation of sodium caseinate with κappa-carrageenan

Behraad TirgarianJamshid FarmaniReza FarahmandfarJafar M. MilaniFilip Van Bockstaele

A1 Journal Article in FOOD BIOPHYSICS

Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS

Fien De WitteFilip Van BockstaeleAndre SkirtachKoen Dewettinck

2022

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian ZhiLei YanHao LiKoen DewettinckPaul Van der MeerenRui LiuFilip Van Bockstaele

A1 Journal Article in FOOD CHEMISTRY

Alternative oil structuring techniques : oil powders, double emulsions and oil foams

Zijian ZhiKoen DewettinckFilip Van Bockstaele

Bookchapter in Development of trans-free lipid systems and their use in food products

An academic approach to structuring systems without trans fats

Filip Van Bockstaele

Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions

Ivana PenagosJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

Functionality of natural waxes in hybrid fat crystal networks

Filip Van BockstaeleMarie RomanusIvana PenagosKoen Dewettinck

Bookchapter in Development of trans-free lipid systems and their use in food products

Herformuleren van bakkerijproducten met alternatieve grondstoffen : opportuniteiten en beperkingen

Filip Van Bockstaele

Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads

Celeste VerbekeStien VerseleMia EeckhoutFilip Van BockstaeleEls Debonne

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Nathalie BernaertEls DebonneIngrid De LeynBart Van DroogenbroeckFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Microstructure development in semi-liquid shortenings upon storage

Kato RondouFien De WitteTom RimauxWim DewinterJan VerwaerenKoen DewettinckFilip Van Bockstaele

Microstructure development in semi-liquid shortenings upon storage

Kato RondouFien De WitteTom RimauxWim DewinterJan VerwaerenKoen DewettinckFilip Van Bockstaele

Multiscale analysis of monoglyceride oleogels during storage

Kato RondouFien De WitteTom RimauxWim DewinterKoen DewettinckJan VerwaerenFilip Van Bockstaele

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oleogelation : the holy grail for healthier fat-rich foods?

Filip Van Bockstaele

Physicochemical characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part II

Phara De BockGerda CnopsHilde MuyllePaul QuataertMia EeckhoutFilip Van Bockstaele

A1 Journal Article in PLANTS-BASEL

Processing of pseudocereals : nutritional and technological implications

Phara De BockMia EeckhoutFilip Van BockstaeleKatleen RaesPieter Vermeir

Rheology of alkali-activated slag pastes : new insight from microstructural investigations by cryo-SEM

Yubo SunShizhe ZhangA. V. RahulYaxin TaoFilip Van BockstaeleKoen DewettinckGuang YeGeert De Schutter

A1 Journal Article in CEMENT AND CONCRETE RESEARCH

The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments

Meng-fan LiHua‐Ling CuiSheng‐Ya LiuFilip Van BockstaeleMing YuWen‐Yong Lou

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO

Ivana PenagosKoen DewettinckTom RimauxFilip Van Bockstaele

Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures

Ivana PenagosKoen DewettinckFilip Van Bockstaele

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Behraad TirgarianJamshid FarmaniReza FarahmandfarJafar M. MilaniFilip Van Bockstaele

A1 Journal Article in FOOD CHEMISTRY

2021

A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate

Zijian ZhiRui LiuPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

Chapter 11 : current trends and next generation of future edible oils

Kolita JinadasaFilip Van BockstaeleJelena CvejicJesus Simal-Gandara

Bookchapter in Future foods : global trends, opportunities, and sustainability challenges

Combining fat and waxes in hybrid systems for bakery application

Filip Van BockstaeleMarie RomanusBenny LewilleEllen VerweeAndre SkirtachKoen Dewettinck

Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds

Phara De BockLori DaelemansLotte SelisKatleen RaesPieter VermeirMia EeckhoutFilip Van Bockstaele

A1 Journal Article in FOODS

Effect of milk fat concentration on fat crystallization of palm oil-based shortenings

Bao Nguyen Bao VietTom RimauxSabine DanthineKoen DewettinckFilip Van BockstaeleVinh Truong

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Impact of tempering process on the yield and composition of quinoa flour

Phara De BockFilip Van BockstaeleKatleen RaesPieter VermeirMia Eeckhout

Impact of tempering process on yield and composition of quinoa flour

Phara De BockFilip Van BockstaeleKatleen RaesPieter VermeirPaul Van der MeerenMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Filip Van BockstaeleEls DebonneIngrid De LeynKathou WagemansMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

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

Bangun Prajanto NusantoroYanty Noorzianna ManafDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in JOURNAL OF OIL PALM RESEARCH

Yield and nutritional characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part I

Phara De BockFilip Van BockstaeleHilde MuyllePaul QuataertPieter VermeirMia EeckhoutGerda Cnops

A1 Journal Article in PLANTS-BASEL

2020

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Els DebonneFien Van SchoorsPeter MaeneFilip Van BockstaelePieter VermeirJan VerwaerenMia EeckhoutFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation

Els DebonneMia EeckhoutFrank DevlieghereFilip Van Bockstaele

Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization

Bao Nguyen Bao VietTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Fat crystallization of palm-based blends with anhydrous milk fat

Bao Nguyen Bao VietKoen DewettinckFilip Van BockstaeleVinh TruongTom Rimaux

Granular crystals in palm oil based shortening/margarine : a review

Bao Nguyen Bao VietTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTAL GROWTH & DESIGN

Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds

Els DebonneAn VermeulenNaomi BouboutiefskiTony RuyssenFilip Van BockstaeleMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Outline of four degrees of diversification for understanding bread wheat quality

Tom HellemansMia EeckhoutGeert HaesaertFilip Van BockstaelePieter Vermeir

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

Bao Nguyen Bao VietTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

The use of growth / no-growth models as a tool to predict bread shelf-life

Els DebonneFilip Van BockstaeleMia EeckhoutFrank Devlieghere

Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials

Els DebonnePeter MaeneAn VermeulenFilip Van BockstaeleLaura DepredommePieter VermeirMia EeckhoutFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Variation in amylose concentration to enhance wheat flour extrudability

Tom HellemansH. NekhudzhigaFilip Van BockstaeleYa-Jane WangM. Naushad EmmambuxMia Eeckhout

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

2019

Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality

YN ManafJMN MarikkarS MustafaFilip Van BockstaeleBangun Prajanto Nusantoro

A1 Journal Article in INTERNATIONAL FOOD RESEARCH JOURNAL

Gluten free cakes and cookies with pseudocereals and teff

Lori DaelemansCleo PannecouckePhara De BockIngrid De LeynMelissa CamerlinckFilip Van Bockstaele

Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature

Els DebonneAn VermeulenFilip Van BockstaeleIrena SoljicMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Nutritional and functional characterization of Pseudocereals quinoa, amaranth and buckwheat

Phara De BockLori DaelemansPieter VermeirFilip Van BockstaeleKatleen RaesMia Eeckhout

Nutritional properties of ancient wheats available on the Belgian market

Lori DaelemansIngrid De LeynMelissa CamerlinckKatleen RaesPieter VermeirFilip Van Bockstaele

Optimization of composite dough for the enrichment of bread crust with antifungal active compounds

Els DebonneHanne BaertMia EeckhoutFrank DevlieghereFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Plant development, yielding properties and kernel composition of winter wheat in relation to soil type and irrigation treatment under an organically elevated temperature

Tom HellemansKevin DewitteFilip Van BockstaelePieter VermeirGeert HaesaertMia Eeckhout

2018

Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials

Els DebonneFilip Van BockstaeleAn VermeulenMia EeckhoutFrank Devlieghere

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

Habtu Shumoy AbrahaFilip Van BockstaeleDilara DeveciogluKatleen Raes

A1 Journal Article in FOOD CHEMISTRY

Functional properties and breadmaking quality of ancient wheats cultivated in Belgium and the Netherlands

Lori DaelemansIngrid De LeynMelissa CamerlinckFilip Van Bockstaele

Impact of crop husbandry practices and environmental conditions on wheat composition and quality : a review

Tom HellemansSofie LandschootKevin DewitteFilip Van BockstaelePieter VermeirMia EeckhoutGeert Haesaert

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Els DebonneFilip Van BockstaeleManon Van DriesscheIngrid De LeynMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Long-term impact of zinc supplementation in sows : impact on claw quality

Miriam MJ van RietEmilie-Julie BosBart AmpePaul BikkerDonna VanhauteghemFilip Van BockstaelePieter CornillieWim Van Den BroeckGijs Du LaingDominiek Maes et al.

A1 Journal Article in JOURNAL OF SWINE HEALTH AND PRODUCTION

Long-term impact of zinc supplementation in sows : impact on zinc status biomarkers and performance

Miriam MJ van RietEmilie-Julie BosBart AmpePaul BikkerDonna VanhauteghemFilip Van BockstaelePieter CornillieWim Van Den BroeckGijs Du LaingDominiek Maes et al.

A1 Journal Article in JOURNAL OF SWINE HEALTH AND PRODUCTION

The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

Els DebonneIngrid De LeynJan VerwaerenStijn MoensFrank DevlieghereMia EeckhoutFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

The use of essential oils as natural antifungal preservatives in bread products

Els DebonneFilip Van BockstaeleSimbarashe SamapundoMia EeckhoutFrank Devlieghere

A1 Journal Article in JOURNAL OF ESSENTIAL OIL RESEARCH

Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Els DebonneFilip Van BockstaeleIngrid De LeynFrank DevlieghereMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2017

Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties

NAM YantyJMN MarikkarMS MiskandarFilip Van BockstaeleKoen DewettinckBangun Prajanto Nusantoro

A1 Journal Article in GRASAS Y ACEITES

Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers

Tom HellemansGifty Abera GeletaIngrid De LeynPaul Van der MeerenKoen DewettinckMia EeckhoutBruno De MeulenaerFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method

Els DebonneAngelos-Gerasimos IoannidisFilip Van BockstaeleHanne BaertFrank DevlieghereMia Eeckhout

Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Els DebonneFilip Van BockstaeleEuge PhilipsIngrid De LeynMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Maize meal fortification and its impact on maize porridge quality

Filip Van BockstaeleLien BierensTom HellemansQuentin JohnsonAnna VersterLieven Bauwens

Natural alternative preservation strategies for bread products

Els DebonneFilip Van BockstaeleSimbarashe SamapundoFrank DevlieghereMia Eeckhout

2016

De glycemische index van brood : een complex gegeven

Filip Van BockstaeleTom Hellemans

Functionality of different fibre sources in gluten-free dough and bread

Astrid De BeleyrDelina Van LaereFilip Van BockstaeleMelissa CamerlinckIngrid De LeynMarianne De MeerleerLieve Vermeiren

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

Davy Van de WalleFilip Van BockstaeleMia EeckhoutKoen Dewettinck

Functionality of vegetable proteins in gluten-free dough and bread

Astrid De BeleyrDelina Van LaereFilip Van BockstaeleMelissa CamerlinckIngrid De LeynMarianne De MeerleerLieve Vermeiren

Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek

Delina Van LaereAstrid De BeleyrFilip Van BockstaeleMelissa CamerlinckIngrid De LeynLieve VermeirenMarianne De Meerleer

Going forward with flour fortification in Africa

Filip Van Bockstaele

Interactions between wheat starch, hydroxypropyl methyl-cellulose (HPMC) and psyllium seed husk in gluten-free breadmaking

Filip Van BockstaeleMamata BatharraiSylvie VervoortKoen Dewettinck

Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges

Filip Van BockstaelePhilip RandallQuentin JohnsonAnna Verster

2015

Impact of frozen storage and defrosting on the quality and safety of bakery products

Filip Van BockstaeleEls DebonneK WagemansIngrid De LeynSimbarashe SamapundoAnnemarie VromanMia Eeckhout

2014

A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality

NAM YantyJMN MarikkarBangun Prajanto NusantoroFilip Van BockstaeleKoen Dewettinck

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

2013

Properties of sugar-snap cookies as influenced by lauric-based shortenings

Lorena SciariniFilip Van BockstaeleBangun Prajanto NusantoroGabriela Tereza PérezKoen Dewettinck

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

2012

Efecto de la incorporación de grasas láuricas sobre las propiedades de la masa y la calidad de galletas

Lorena SciariniFilip Van BockstaeleBangun Prajanto NusantoroKoen Dewettinck

2011

Changes in rheology and microstructure of bread dough

Filip Van BockstaeleKoen DewettinckMia Eeckhout

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van BockstaeleIngrid De LeynMia EeckhoutKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

2009

Consumer perception of bread quality

Xavier GellynckBianka KühneFilip Van BockstaeleDavy Van de WalleKoen Dewettinck

A1 Journal Article in APPETITE

2008

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

Rheological properties of wheat flour dough and the relationship with bread volume. I: Creep-recovery measurements

Filip Van BockstaeleIngrid De LeynMia EeckhoutKoen Dewettinck

A1 Journal Article in CEREAL CHEMISTRY

Rheological properties of wheat flour dough and their relationship with bread volume. II: Dynamic oscillation measurements

Filip Van BockstaeleIngrid De LeynMia EeckhoutKoen Dewettinck

A1 Journal Article in CEREAL CHEMISTRY

2007

Student research training and curriculum development through scientific research

Mia EeckhoutFilip Van BockstaelePeter Maene

2006

Analysemethoden voor voeding: recente ontwikkelingen

Mia EeckhoutPeter MaeneKathy MessensFilip Van BockstaeleG Vlaemynck