Research Explorer

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Researcher

Koen Dewettinck

Publications & Research Data

Awards & Distinctions

717 Results

2025

Chocolate gloss formation as influenced by mould interaction

Sarah SchroederKoen DewettinckKnut Franke

Comparative study of the self-assembly and thermal properties of six commercial sucrose esters

Fien De WitteFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Digital light processing of photo-crosslinkable gelatin to create biomimetic 3D constructs serving small intestinal tissue regeneration

Laure MaesAnna SzabóJens Van HaevermaeteIndi GeursKoen DewettinckRoosmarijn VandenbrouckeSandra Van VlierbergheDebby Laukens

A1 Journal Article in BIOMATERIALS ADVANCES

Effect of shear on polymorphic transitions in monoglyceride oleogels

Kato RondouFien De WitteKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTALS

Effect of shear on polymorphic transitions in monoglyceride oleogels

Kato RondouFien De WitteKoen DewettinckFilip Van Bockstaele

How shear affects the crystallization behavior of monoglyceride oleogels

Kato RondouKoen DewettinckFilip Van Bockstaele

Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella : exploring structure-function relationships

Chak Ming ToStijn PauwelsKoen DewettinckPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

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

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

Lubricative Properties of Semi-Crystalline Lipid Systems

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae

Fiona SmårosVirve VidgrenKato RondouKaisu RiihinenPezhman MohammadiKoen DewettinckFilip Van BockstaeleKari KoivurantaNesli Sozer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Ozge GuvenIlkay SensoyIngrid De LeynKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD HYDROCOLLOIDS

Understanding the stability of plant-based emulsions through interfacial rheology

Elise CaronAlexandra AlickeDavy Van de WalleKoen DewettinckFlavio H. Marchesini

2024

3D bioprinting of gelatin derivatives : towards novel small intestinal in vitro models

Laure MaesAnna SzabóJens Van HaevermaeteIndi GeursKoen DewettinckSandra Van VlierbergheDebby Laukens

A comparative analytical study for the different water pools present in alginate hydrogels : qualitative vs. quantitative approaches

Mustapha El Hariri El NokabJulien Es SayedFien De WitteKoen DewettinckAhmed ElshewyZhenlei ZhangPaul Van SteenbergeTuo WangKhaled Sebakhy

A1 Journal Article in FOOD HYDROCOLLOIDS

Application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale

Fien De WitteKato RondouKoen DewettinckFilip Van BockstaeleAndre Skirtach

Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine HeetesonneElke ClausIngrid De LeynKoen DewettinckMelissa CamerlinckJoachim SchoutetenFilip Van Bockstaele

A1 Journal Article in FOODS

Crystallization behavior and structural build-up of palm stearin - wax hybrid fat blends

Kato RondouMarie RomanusEllen VerweeIvana Penagos DordevicFien De WitteKoen DewettinckAndre SkirtachFilip Van Bockstaele

Crystallization behavior and structural build-up of palm stearin : wax hybrid fat blends

Kato RondouMarie RomanusEllen VerweeIvana Penagos DordevicFien De WitteAndre SkirtachKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD BIOPHYSICS

Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

Kato RondouFien De WitteIvana Penagos DordevicOscar ChenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Crystallization behavior of monoglyceride oleogels: a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

Kato RondouFien De WitteIvana Penagos DordevicOscar ChenKoen DewettinckFilip Van Bockstaele

Design of pea protein isolate stabilized O/W/O double emulsions

Zijian ZhiKoen DewettinckFilip Van Bockstaele

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

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

Discovering fine flavour in Asian single-origin cocoa : fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines

Joel JuvinalJoachim SchoutetenDimas Rahadian Aji MuhammadGeraldine G. TayagAlma A. de LeonHans De SteurKoen DewettinckXavier Gellynck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Effect of porosity on the colonization of digital light-processed 3D hydrogel constructs toward the development of a functional intestinal model

Anna SzabóElly De VliegherePedro F. CostaIndi GeursKoen DewettinckLaure MaesDebby LaukensSandra Van Vlierberghe

A1 Journal Article in BIOMACROMOLECULES

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

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 : the effect of particles on fat crystallization in suspensions

Fien De WitteIvana Penagos DordevicAndre SkirtachFilip Van BockstaeleKoen Dewettinck

From nucleation to fat crystal network : the effect of shear on fat crystallization in suspensions

Fien De WitteIvana Penagos DordevicAndre SkirtachFilip Van BockstaeleKoen Dewettinck

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

Hybrid monoglyceride-triglyceride oleogels : insights into the crystallization behavior

Kato RondouAntonia DewettinckKoen DewettinckPaul Van der MeerenFilip Van Bockstaele

Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage

Baptiste VanleenhoveBen Van den WouwerEllen VerweeLisa SlachmuyldersMarie JoossensKristof BrijsKoen DewettinckSteven De MeesterKatleen Raes

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

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

Interactions between mono- and triglycerides in hybrid fat blends : from static to dynamic processing

Kato RondouAntonia DewettinckKoen DewettinckPaul Van der MeerenFilip Van Bockstaele

Investigating the role of CNP and CNP aggregates in the rheological breakdown of triglyceride systems

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTALS

Investigating the Role of CNP and CNP aggregates in the Rheological Breakdown of Triglyceride Systems - Supporting Dataset

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

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

Macroconstituents in food side streams and alternative biomass studied by multiple microscopy techniques

Ellen VerweeEls Van DammeKoen DewettinckAndre Skirtach

Mapping and harnessing the potential of Philippine cacao and its value-added products : instrumental, sensory, consumer, and supply chain analyses

Joel JuvinalXavier GellynckKoen DewettinckAlma A. de Leon

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

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Zijian ZhiIvana Penagos DordevicKoen DewettinckFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Multiscale analysis of triglycerides using X-ray scattering : implementing a shape-dependent model for CNP characterization

Ivana Penagos DordevicFien De WitteTom RimauxWilliam ChèvremontIsabel PintelonKoen DewettinckFilip Van Bockstaele

A1 Journal Article in SOFT MATTER

Multiscale analysis of triglycerides with X-ray scattering: Implementing a shape-dependent model for CNP characterization - Supporting Dataset

Ivana Penagos DordevicFien De WitteTom RimauxWilliam ChèvremontIsabel PintelonKoen DewettinckFilip Van Bockstaele

Multiscale assessment of fat crystal networks in suspensions

Fien De WitteKoen DewettinckAndre SkirtachFilip Van Bockstaele

Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat

Fien De WitteIvana Penagos DordevicKim MoensAndre SkirtachFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Multiscale characterization of fat crystal networks in saturated triglyceride systems

Ivana Penagos DordevicKoen DewettinckFilip Van Bockstaele

Oil structuring using whey protein-based cryogel particles : effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Ciuffarin FrancescoPlazzotta StellaKato RondouFilip Van BockstaeleKoen DewettinckManzocco LaraCalligaris Sonia

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Raman spectroscopy of fat networks

Fien De WitteKato RondouEllen VerweeAndre SkirtachKoen DewettinckFilip Van Bockstaele

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

Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels

Kato RondouAntonia DewettinckKoen DewettinckFilip Van Bockstaele

Structural build-up and stability of hybrid monoglyceride–triglyceride oleogels

Kato RondouAntonia DewettinckKoen DewettinckFilip Van Bockstaele

A1 Journal Article in GELS

Structural design of wax oleogels and oleogel (double) emulsions as fat mimetics

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

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

The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure

Elien De LaetTom BernaertsKoen DewettinckMarc E. HendrickxAnn M. Van Loey

A1 Journal Article in FOOD HYDROCOLLOIDS

The effect of particles on static fat crystallization in suspensions

Fien De WitteIvana Penagos DordevicFilip Van BockstaeleAndre SkirtachKoen Dewettinck

Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization : a comprehensive time-resolved X-ray scattering study

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTENGCOMM

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

Analysis of flow during pre-crystallization and solidification of dark chocolate and the special case of three-dimensional printing of chocolate

Nathaniel HendrikKoen Dewettinck

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

Ivana Penagos DordevicJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOODS

Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers

Ivana Penagos DordevicJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

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

Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

Ivana Penagos DordevicFilip Van BockstaeleKoen Dewettinck

Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

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

Mark Justine ZapantaDavy Van de WalleAnnelies PostelmansKoen DewettinckWouter Saeys

Effect of temperature during production and storage of monoglyceride oleogels

Kato RondouFien De WitteTom RimauxWim DewinterKoen DewettinckFilip Van Bockstaele

Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin : a time-resolved synchrotron X-ray scattering study

Ivana Penagos DordevicKato RondouKoen DewettinckFilip Van Bockstaele

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

Formulation of an O/W/O double emulsion model system and its instability mechanism

Zijian ZhiPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Chak Ming ToChinwe Ogochukwu NnadiTeng WangPieter VermeirBruno De MeulenaerKoen DewettinckPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Margarine and fat spreads

Filip Van BockstaeleIvana Penagos DordevicKato RondouKoen Dewettinck

Bookchapter in Fat mimetics for food applications

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

Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder

Joel JuvinalHans De SteurJoachim SchoutetenDimas Rahadian Aji MuhammadAlma A. De LeonKoen DewettinckXavier Gellynck

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

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

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

Stability of semi-liquid shortenings related to their composition and storage temperature

Kato RondouTom RimauxWim DewinterKoen DewettinckFilip Van Bockstaele

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

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

Structural design of O/W/O double emulsion model system and its instability mechanism

Zijian ZhiPaul Van der MeerenKoen DewettinckFilip Van Bockstaele

Structural design of wax-based oleogels and oleogel emulsions as fat mimetics

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

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

The influence of processing on the functionality of low-moisture part-skim mozzarella

Chak Ming ToPaul Van der MeerenKoen Dewettinck

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

Fien De WitteFilip Van BockstaeleAndre SkirtachKoen Dewettinck

Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels

Kato RondouKoen DewettinckFilip Van Bockstaele

Typical emulsions as probiotic food carrier : effect of cell position on its viability

Mengfan LiKoen DewettinckFrank DevlieghereFilip Van BockstaeleWenyou Lou

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

Daylan A. Tzompa-SosaKoen DewettinckXavier GellynckJoachim Schouteten

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

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

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

Ivana Penagos DordevicJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

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

Determination of solid fat content in plain fats and suspensions with lab scale SAXS device

Fien De WitteKoen Dewettinck

Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution

Arnout DeclerckLien VermeirVeronique NelisKoen DewettinckPaul Van der Meeren

A1 Journal Article in MAGNETIC RESONANCE IN CHEMISTRY

Effect of tasting and flavour on chocolate-evoked emotions by consumers

Sara De PelsmaekerXavier GellynckKoen DewettinckJoachim Schouteten

A1 Journal Article in BRITISH FOOD JOURNAL

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

Foliar water uptake does not contribute to embolism repair in beech (Fagus sylvatica L.)

Jeroen SchreelCraig BrodersenThomas De SchryverManuel DierickAdriana RubinsteinKoen DewettinckMatthieu BooneLuc Van HoorebekeKathy Steppe

A1 Journal Article in ANNALS OF BOTANY

From genetics to chemical characterisation and flavour profiling of Vietnamese cocoa

Helena EveraertKoen DewettinckKathy Messens

Functionality of natural waxes in hybrid fat crystal networks

Filip Van BockstaeleMarie RomanusIvana Penagos DordevicKoen Dewettinck

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

Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation

Arne HuystLomme J. DeleuTrui LuyckxLouis Van der MeerenJoëlle A.J. HousmansCharlotte GrootaertMargarita Monge-MoreraJan A. DelcourAndre SkirtachFrederic Rousseau et al.

A1 Journal Article in FOOD HYDROCOLLOIDS

Impact of heat and enzyme treatment on the formation of ovalbumin amyloid-like fibrils at neutral pH and their applicability in food gels and emulsions

Arne HuystMargarita Monge-MoreraJan DelcourKoen DewettinckPaul Van der Meeren

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

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

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

Nathaniel HendrikFlavio H. MarchesiniDavy Van de WalleKoen Dewettinck

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

RNAi of Mannosidase‐Ia in the Colorado potato beetle and changes in the midgut and peritrophic membrane

Dongdong LiuKristof De SchutterJohann FarAn StaesKoen DewettinckLoic QuintonKris GevaertGuy Smagghe

A1 Journal Article in PEST MANAGEMENT SCIENCE

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

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

Ivana Penagos DordevicKoen DewettinckTom RimauxFilip Van Bockstaele

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

Ivana Penagos DordevicKoen DewettinckFilip Van Bockstaele

X-ray scattering to study fat crystallization in suspensions

Fien De WitteKoen Dewettinck

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

Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution

Arnout DeclerckVeronique NelisSabine DanthineKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOODS

Combining fat and waxes in hybrid systems for bakery application

Filip Van BockstaeleMarie RomanusBenny LewilleEllen VerweeAndre SkirtachKoen Dewettinck

Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering

Mathieu BalcaenLorenz De NeveKoen DewettinckPaul Van der Meeren

A1 Journal Article in JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

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

Viet NguyenTom RimauxSabine DanthineKoen DewettinckFilip Van BockstaeleVinh Truong

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

H. T. KristensenQuenten DenonIris TavernierS. B. GregersenM. HammershojPaul Van der MeerenKoen DewettinckT. K. Dalsgaard

A1 Journal Article in FOOD HYDROCOLLOIDS

Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry

Veronique NelisLorenz De NeveMathieu BalcaenKoen DewettinckTimothee CourtinJosé MartinsPaul Van der Meeren

A1 Journal Article in JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink

Dimas Rahadian Aji MuhammadJohn Edem KongorKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Oil diffusion in fat crystal matrices : characterization by NMR relaxometry and diffusometry

Veronique NelisLorenz De NeveSabine DanthineKoen DewettinckJosé MartinsPaul Van der Meeren

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

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

Rheo-NMR to investigate fat crystallization under shear

Ferre RebryArnout DeclerckKarl-Friedrich RatzschManfred WilhelmKoen DewettinckPaul Van der Meeren

A1 Journal Article in CURRENT RESEARCH IN FOOD SCIENCE

Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation

Jocelyn De WeverTibo De ConinckHelena EveraertEmmanuel Ohene AfoakwaFrauke CoppietersHayley RottiersStephen Yaw OpokuSamuel LoworKoen DewettinckJo Vandesompele et al.

A1 Journal Article in TREE GENETICS & GENOMES

Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting

Valérie LemarcqKoen DewettinckEleni Sioriki

2020

A combined RNA preservation and extraction protocol for gene expression studies in cacao beans

Jocelyn De WeverDieter TulkensJan VerwaerenHelena EveraertHayley RottiersKoen DewettinckSteve LefeverKathy Messens

A1 Journal Article in FRONTIERS IN PLANT SCIENCE

Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Dimas Rahadian Aji MuhammadValérie LemarcqElien AlderweireldtPauline VanoverbergheDanar PraseptianggaJoel Garcia JuvinalKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Cells-grab-on particles : a novel approach to control cell focal adhesion on hybrid thermally annealed hydrogels

Anatolii AbalymovLouis Van der MeerenMariia SavelevaEkaterina PrikhozhdenkoKoen DewettinckBogdan ParakhonskiyAndre Skirtach

A1 Journal Article in ACS BIOMATERIALS SCIENCE & ENGINEERING

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

Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

Wahyu WijayaSevde TuranArima Diah SetiowatiKoen DewettinckAshok R. PatelPaul Van der Meeren

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate quality

Michael HinnehKoen DewettinckLuc De Cooman

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

Viet NguyenTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Fat crystallization of palm-based blends with anhydrous milk fat

Viet NguyenKoen DewettinckFilip Van BockstaeleVinh TruongTom Rimaux

Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers

Helena EveraertJocelyn De WeverThi Kim Hong TangThi Lam An VuKevin MaebeHayley RottiersSteve LefeverGuy SmaggheKoen DewettinckKathy Messens

A1 Journal Article in TREE GENETICS & GENOMES

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

Viet NguyenTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTAL GROWTH & DESIGN

Influence of fat crystallization on the physicochemical and functional properties of W/O/W emulsions

Veronique NelisPaul Van der MeerenKoen Dewettinck

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

Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model

Ali Sedaghat DoostSayedehnegin AfghariHajar AbbasiMaryam Nikbakht NasrabadiKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Emmy TuenterClaudia DelbaereAnn De WinneSebastiaan BijttebierDeborah CustersKenn FoubertJim Van DurmeKathy MessensKoen DewettinckLuc Pieters

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

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

Poverty and climate change challenges for sustainable intensification of cocoa systems

Pascal BoeckxMarijn BautersKoen Dewettinck

A1 Journal Article in CURRENT OPINION IN ENVIRONMENTAL SUSTAINABILITY

Predicting the time-dependent rheological behaviour of molten dark chocolate

Nathaniel HendrikFlavio H. MarchesiniDavy Van de WalleKoen Dewettinck

Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre RebryVeronique NelisKim MoensKoen DewettinckPaul Van der Meeren

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Viet NguyenTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

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

Analysis of the volatile and non-volatile fraction of cocoa liquors and chocolates produced with cocoa beans from West-Africa and Ecuador

E. TuenterClaudia DelbaereA. De WinneStijn BijttebierD. CustersK. FoubertJim Van DurmeKoen DewettinckL. Pieters

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

Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES B-BIOINTERFACES

Characterisation and quantification of fat crystallisation in bulk and emulsified systems

Arnout DeclerckPaul Van der MeerenKoen Dewettinck

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

Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin

Iris TavernierIan T. NortonTom RimauxAris LazidisKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

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

Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Veronique NelisArnout DeclerckLorenz De NeveKim MoensKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions

Veronique NelisArnout DeclerckLien VermeirMathieu BalcaenKoen DewettinckPaul Van der Meeren

A1 Journal Article in MAGNETIC RESONANCE IN CHEMISTRY

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

From genetics to flavor dynamics and sensory profiling of fine and bulk Ecuadorian cocoa

Hayley RottiersKoen DewettinckKathy Messens

Functionality of cinnamon (nano)particles in cocoa-based systems

Dimas Rahadian Aji MuhammadKoen Dewettinck

Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon

Dimas Rahadian Aji MuhammadV. GuptaAli Sedaghat DoostKoen Dewettinck

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

Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

Iris TavernierBart HeymanPaul Van der MeerenTony RuyssenKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Palm sap sugar : a review

Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck

A1 Journal Article in SUGAR TECH

pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

Wahyu WijayaQingqing SunLien VermeirKoen DewettinckAshok R. PatelPaul Van der Meeren

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes

Ali Sedaghat DoostMaryam Nikbakht NasrabadiVincent KassoziKoen DewettinckChristian StevensPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostBart RomanKoen DewettinckChristian StevensPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant : antioxidant activity enhancement

Ali Sedaghat DoostJohn Van CampKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Iris TavernierKim MoensBart HeymanSabine DanthineKoen Dewettinck

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

Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules

Ali Sedaghat DoostVincent KassoziCharlotte GrootaertMyriam ClaeysKoen DewettinckJohn Van CampPaul Van der Meeren

A1 Journal Article in INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The development of a novel SNP genotyping assay to differentiate cacao clones

Jocelyn De WeverHelena EveraertFrauke CoppietersHayley RottiersKoen DewettinckSteve LefeverKathy Messens

A1 Journal Article in SCIENTIFIC REPORTS

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

Using spatial decision models for rank ordering chocolates

Valérie BrisonClaudia DelbaereKoen DewettinckMarc Pirlot

Bookchapter in Advanced studies in multi-criteria decision making

Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

Wahyu WijayaRachel Catherina HarfieyantoKoen DewettinckAshok R PatelPaul Van der Meeren

A1 Journal Article in FOOD & FUNCTION

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 and potential for sustainable intensification of high-quality cocoa bean production by smallholders in Ghana

John Edem KongorKoen DewettinckPascal Boeckx

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

Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Kim MoensIris TavernierKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

Ali Sedaghat DoostDimas Rahadian Aji MuhammadChristian StevensKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Fat crystal networks in relation to partial coalescence

Kim MoensKoen Dewettinck

Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions

Veronique NelisArnout DeclerckLien VermeirKoen DewettinckPaul Van der Meeren

Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties

Robbe HeymansIris TavernierSabine DanthineTom RimauxPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD & FUNCTION

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

High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil

Wahyu WijayaPaul Van der MeerenKoen DewettinckAshok Patel

A1 Journal Article in FOOD & FUNCTION

Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis

Mathieu BalcaenLorenz De NeveLien VermeirTim CourtinKoen DewettinckDavy SinnaevePaul Van der Meeren

A1 Journal Article in JOURNAL OF COLLOID AND INTERFACE SCIENCE

Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Ali Sedaghat DoostKoen DewettinckFrank DevliegherePaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

Influence of polymorphism on the solid fat content determined by FID deconvolution

Arnout DeclerckVeronique NelisTom RimauxKoen DewettinckPaul Van der Meeren

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate

Joachim SchoutetenSara De PelsmaekerJoel JuvinalSofie LagastKoen DewettinckXavier Gellynck

A1 Journal Article in BRITISH FOOD JOURNAL

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Diem Chi DoanIris TavernierPaula Kiyomi OkuroKoen Dewettinck

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

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

Oil structuring through biopolymer and crystal networks

Iris TavernierKoen DewettinckPaul Van der Meeren

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Diem Chi DoanIris TavernierSabine DanthineTom RimauxKoen Dewettinck

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

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

Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation

Emma MaetensNavam HettiarachchyKoen DewettinckRonny HoraxKim Moens

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Relating crystal properties to water exchange kinetics in W/O/W double emulsions by low resolution 1H-NMR-diffusometry

Veronique NelisLien VermeirKoen DewettinckPaul Van der Meeren

Synergistic combinations of structurants for edible liquid-oil soft matter systems

Mohd Dona Bin SintangKoen DewettinckTom Rimaux

Synergistic interactions between lecithin and fruit wax in oleogel formation

Paula Kiyomi OkuroIris TavernierMohd Dona Bin SintangAndre SkirtachAntónio A VicenteKoen DewettinckRosiane L Cunha

A1 Journal Article in FOOD & FUNCTION

The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

Iris TavernierChi Diem DoanPaul Van der MeerenBart HeymanKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Unraveling the genetic background of the Yangambi Research Center cacao germplasm collection, DR Congo

Hayley RottiersHelena EveraertPascal BoeckxGaston LimbaGeert BaertJocelyn De WeverKevin MaebeGuy SmaggheKoen DewettinckKathy Messens

A1 Journal Article in TREE GENETICS & GENOMES

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

Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making

Pieter J. JacobsSami HemdaneSofie ClaesLaura MuldersNiels A. LangenaekenKoen DewettinckChristophe M. Courtin

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

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

Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

Diem Chi DoanChak Ming ToMike De VriezeFrederic LynenSabine DanthineAllison BrownKoen DewettinckAshok Patel

A1 Journal Article in FOOD CHEMISTRY

Cinnamon and its derivatives as potential ingredient in functional food : a review

Dimas Rahadian Aji MuhammadKoen Dewettinck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

NAM YantyJMN MarikkarMS MiskandarFilip Van BockstaeleKoen DewettinckBangun 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

Crystal stabilization of edible oil foams

Robbe HeymansIris TavernierKoen DewettinckPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?

Sara De PelsmaekerJoachim SchoutetenXavier GellynckClaudia DelbaereNathalie De ClercqAdrienn HegyiTunde KutiFrédéric DepypereKoen Dewettinck

A1 Journal Article in BRITISH FOOD JOURNAL

Effect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal profile and antioxidant activity of white chocolate

Dimas Rahadian Aji MuhammadValérie LemarcqElien AlderweireldtPauline VanoverbergheKoen Dewettinck

Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes

Iris TavernierAshok PatelPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Is taste the key driver for consumer preference? : a conjoint analysis study

Sara De PelsmaekerJoachim SchoutetenSofie LagastKoen DewettinckXavier Gellynck

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

Molecular characterization of Theobroma cacao L. clones from Vietnam

Helena EveraertHayley RottiersJocelyn De WeverSteve LefeverFrauke CoppietersPham Hong Duc PhuocHa Lam Thi VietThi Phuong Dung NguyenDiem Phuong TranKoen Dewettinck et al.

Molecular characterization of Vietnamese cocoa genotypes (Theobroma cacao L.) using microsatellite markers

Helena EveraertHayley RottiersPhuoc Hong Duc PhamViet Ha Lam ThiThi Phuong Dung NguyenDiem Phuong TranJocelyn De WeverKevin MaebeGuy SmaggheKoen Dewettinck et al.

A1 Journal Article in TREE GENETICS & GENOMES

Novel strategies to develop filled chocolates for the tropics

Diem Phuong TranKoen DewettinckDung Nhan Tran

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

Phylogenetic relationships among Vietnamese cocoa accessions using a non-coding region of the chloroplast DNA

Viet Ha Lam ThiDo Tan KhangHelena EveraertTran Nhan DungPham Hong Duc PhuocHa Thanh ToanKoen DewettinckKathy Messens

A1 Journal Article in PAKISTAN JOURNAL OF BOTANY

Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans

Emma MaetensNavam HettiarachchyKoen DewettinckRonny HoraxKim MoensDavid O. Moseley

A1 Journal Article in LWT-FOOD 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

Structure-function relations of palm sap sugar in dark chocolate

Arifin Dwi SaputroKoen Dewettinck

Structure-function relationships of wax-based oleogels prepared in rice bran oil

Diem Chi DoanKoen DewettinckTom Rimaux

2016

A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries

Viet Ha Lam ThiTrung Thien LeBangun NusantoroRoger Aidoo PhillipHa Thanh ToanKathy MessensKoen Dewettinck

Antioxidant properties of black cumin oils and cinnamon essential oils : a comparative study and the interaction effect

Dimas Rahadian Aji MuhammadKassem Al-Sayed MahmoudKoen Dewettinck

Characterization of leaf, flower, and pod morphology among Vietnamese cocoa varieties (Theobroma cacao L.)

Viet Ha Lam ThiHang Phung ThiHelena EveraertHayley RottiersTung Anh Lam PhanDung Tran NhanPhuoc Pham Hong DucHa Thanh ToanKoen DewettinckKathy Messens

A1 Journal Article in PAKISTAN JOURNAL OF BOTANY

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

Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Sheida KadivarNathalie De ClercqSabine DanthineKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Edible oil structuring : an overview and recent updates

Ashok PatelKoen Dewettinck

A1 Journal Article in FOOD & FUNCTION

Effect of molecular exchange on water droplet size analysis as determined by diffusion NMR : the W/O/W double emulsion case

Lien VermeirPaolo SabatinoMathieu BalcaenArnout DeclerckKoen DewettinckJosé MartinsG GuthausenPaul Van der Meeren

A1 Journal Article in JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of molecular exchange on water droplet size analysis in W/O emulsions as determined by diffusion NMR

Lien VermeirPaolo SabatinoMathieu BalcaenArnout DeclerckKoen DewettinckJosé MartinsPaul Van der Meeren

A1 Journal Article in JOURNAL OF COLLOID AND INTERFACE SCIENCE

Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

Bangun NusantoroMagda XanthinaSheida KadivarNAM YantyKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Food-grade particles for emulsion stabilization

Iris TavernierWahyu WijayaPaul Van der MeerenKoen DewettinckAshok Patel

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan

Iris TavernierKoen DewettinckAshok R Patel

Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate

Sheida KadivarNathalie De ClercqMansura MokbulKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Innovative formula in chocolate manufacture: an overview and future perspective

Dimas Rahadian Aji MuhammadDavy Van de WalleKoen Dewettinck

Innovative formulation of milk chocolates enriched with black cumin (Nigella sativa) seeds and characterization of their properties

Kassem Al-Sayed MahmoudDimas Rahadian Aji MuhammadKoen Dewettinck

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

Filip Van BockstaeleMamata BatharraiSylvie VervoortKoen Dewettinck

Palm sap-based sugar and its potency as chocolate sweetener

Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck

Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam

Viet Ha Lam ThiBangun NusantoroRoger Aidoo PhillipPhan Huynh AnhHa Thanh ToanKathy MessensKoen Dewettinck

A2 Journal Article in CAN THO UNIVERSITY JOURNAL OF SCIENCE

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

Tempering of dairy emulsions : partial coalescence and whipping properties

Kim MoensA.K.M. MasumKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

The contribution of modern margarine and fat spreads to dietary fat intake

Ashok PatelJean-Michel LecerfSarah SchenkerKoen Dewettinck

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Understanding sensory analysis in consumer-driven product development in chocolate confectionary

Sara De PelsmaekerXavier GellynckKoen Dewettinck

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

Assessment of genetic diversity among the main fourteen cocoa varieties in Vietnam using plant c/d sequences

Viet Ha Lam ThiNguyen Thi PhaNguyen Thi LienTran Van Be NamHa Thanh ToanKoen DewettinckKathy Messens

A2 Journal Article in Tạp chí Khoa học Trường Đại học Cần Thơ = CANTHO UNIVERSITY JOURNAL

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

Characterisation of morphology and anatomy of the main cocoa varieties in the Southern Vietnam

Viet Ha Lam ThiPhung Thi HangTran Nhan DungHa Thanh ToanKoen DewettinckKathy Messens

A2 Journal Article in Tạp chí Khoa học & Bản tin Trường Đại học Cần Thơ, Phần A

Characterisation of morphology and anatomy of the main cocoa varieties in the Southern Vietnam

Viet Ha Lam ThiPhung Thi HangTran Nhan DungKoen DewettinckKathy Messens

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

CLA-rich soy oil shortening production and characterization

Sarah MayfieldAndrew ProctorSara E ShinnKoen DewettinckAshok Patel

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Comparative evaluation of six extraction methods for DNA quantification and PCR detection in cocoa and cocoa-derived products

Viet Ha Lam ThiLore VanlerbergheHa Thanh ToanKoen DewettinckKathy Messens

A1 Journal Article in FOOD BIOTECHNOLOGY

Comparative evaluation of structured oil systems : shellac oleogel, HPMC oleogel, and HIPE gel

Ashok PatelKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative evaluation of three extraction methods for DNA quantification and PCR detection in cocoa and cocoa-derived products

Viet Ha Lam ThiLore VanlerbergheThanh Toan HaKoen DewettinckKathy Messens

Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates

Sara De PelsmaekerXavier GellynckClaudia DelbaereNathalie De ClercqKoen Dewettinck

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent

Stefanie VerstringeKim MoensNathalie De ClercqKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

Ashok PatelKoen Dewettinck

A1 Journal Article in CURRENT OPINION IN FOOD SCIENCE

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

Evaluation of three extraction methods for DNA quantification and PCR detection in cocoa-derived products: assessment of genetic diversity of the main fourteen cocoa varieties in Vietnam using non-coding c/d sequences

Viet Ha Lam ThiNhan Dung TranThanh Toan HaKoen DewettinckKathy Messens

Fumed silica-based organogels and 'aqueous-organic' bigels

Ashok PatelBora MankočMohd Dona Bin SintangAns LesafferKoen Dewettinck

A1 Journal Article in RSC ADVANCES

Functionality of enzymatically produced sunflower oil based cocoa butter equivalents

Sheida KadivarKoen Dewettinck

Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate

Roger AidooKoen DewettinckEmmanuel Ohene Afoakwa

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

Influence of the NMR receiver gain on the enclosed water volume fraction of W/O/W double emulsions as determined by low-resolution NMR diffusometry and T-2 relaxometry

Lien VermeirMathieu BalcaenPaul Van der MeerenKoen Dewettinck

A1 Journal Article in MAGNETIC RESONANCE IN CHEMISTRY

Linking instrumental, sensory and emotional evaluation of flavoured chocolates

Joachim SchoutetenAnthony VellaNathalie De ClercqJim Van DurmeSofie LagastSara De PelsmaekerKoen DewettinckXavier Gellynck

Lipid crystallization kinetics : roles of external factors influencing functionality of end products

Laura Bayés-GarcíaAshok PatelKoen DewettinckDérick RousseauKiyotaka SatoSatoru Ueno

A1 Journal Article in CURRENT OPINION IN FOOD SCIENCE

Quality attributes of palm sugar containing chocolate using alternative processing

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

Revealing the influence of tempering on polymorphism and crystal arrangement in semicrystalline oil-in-water emulsions

Kim MoensNathalie De ClercqStefanie VerstringeKoen Dewettinck

A1 Journal Article in CRYSTAL GROWTH & DESIGN

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

Ashok PatelPinar DumluLien VermeirBenny LewilleAns LesafferKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Rheological profiling of organogels prepared at critical gelling concentrations of natural waxes in a triacylglycerol solvent

Ashok PatelMehrnoosh BabaahmadifooladiAns LesafferKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 AidooEmmanuel AfoakwaKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Structure–function relation of polar lipids in liquid chocolate

Mai Nguyen TuyetKoen Dewettinck

Tasting or non-tasting in conjoint analysis : is taste the key driver for purchase intent of consumers?

Sara De PelsmaekerJoachim SchoutetenSofie LagastKoen DewettinckXavier Gellynck

2014

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Jelena MiocinovicThien Trung LeEveline FredrickPaul Van der MeerenPredrag PudjaKoen Dewettinck

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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

NAM YantyJMN MarikkarBangun NusantoroFilip Van BockstaeleKoen Dewettinck

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

Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Thi Thanh Que PhanTrung Thien LePaul Van der MeerenKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits

Wendie ClaeysClaire VerraesSabine CardoenJan De BlockAndré HuyghebaertKatleen RaesKoen DewettinckLieve Herman

A1 Journal Article in FOOD CONTROL

Correlation between microstructure and hardness of formulated palmitic and lauric-based shortenings

Bangun NusantoroNAM YantyJMN MarikkarKoen Dewettinck

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

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

Ashok PatelNick CludtsMohd Dona Bin SintangAns LesafferKoen Dewettinck

A1 Journal Article in FOOD & FUNCTION

Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions

Marios KasinosMaria Laura GoñiMai Nguyen TuyetPaolo SabatinoJosé MartinsKoen DewettinckPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Functionality of milk fat globule membrane material

Thi Thanh Que PhanKoen DewettinckThien Trung Le

Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Bart HeymanWinnok De VosFrédéric DepyperePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Gums tuning the rheological properties of modified maize starch pastes: differences between guar and xanthan

Bart HeymanWinnok De VosPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

Ashok PatelYsamar RodriguezAns LesafferKoen Dewettinck

A1 Journal Article in RSC ADVANCES

Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents

Stefanie VerstringeSabine DanthineChristophe BleckerKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

Nathalie De ClercqFrédéric DepypereClaudia DelbaereIngmar NopensHerwig BernaertKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Ann De WinneDiem Phuong TranDavy Van de WalleKoen DewettinckJim Van Durme

Influence of molecular exchange on the enclosed water volume fraction of W/O/W double emulsions as determined by low-resolution NMR diffusometry and T₂-relaxometry

Lien VermeirMathieu BalcaenPaolo SabatinoKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of monopalmitin on the crystallization behavior of palm oil

Stefanie VerstringeKoen 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

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

Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry

Sabine DanthineNathalie De ClercqKoen DewettinckVéronique Gibon

A1 Journal Article in JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

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

Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics

Roger AidooEmmanuel Ohene AfoakwaKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing

Roger AidooNathalie De ClercqEmmanuel O AfoakwaKoen Dewettinck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Polysaccharide-based oleogels prepared with an emulsion-templated approach

Ashok PatelNick CludtsMohd Dona Bin SintangBenny LewilleAns LesafferKoen Dewettinck

A1 Journal Article in CHEMPHYSCHEM

Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Thi Thanh Que PhanKim MoensThien Trung LePaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Triacylglycerol crystal growth: templating effects of partial glycerols studied with synchrotron radiation microbeam X-ray diffraction

Stefanie VerstringeKoen DewettinckSatoru UenoKiyotaka Sato

A1 Journal Article in CRYSTAL GROWTH & DESIGN

2013

A discrete stochastic model for oil migration in chocolate-coated confectionery

Pieter Van der WeeënNathalie De ClercqJan BaetensClaudia DelbaereKoen DewettinckBernard De Baets

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

A foam-templated approach for fabricating organogels using a water-soluble polymer

Ashok PatelDomien SchattemanAns LesafferKoen Dewettinck

A1 Journal Article in RSC ADVANCES

An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)

Wijitra LiaotrakoonSandy Van BuggenhoutStefanie ChristiaensKen HoubenNathalie De ClercqKoen DewettinckMarc E Hendrickx

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation

Bangun NusantoroNathalie De ClercqKatleen AnthierensKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Characterization of dragon fruit (Hylocereus spp.) components with valorization potential

Wijitra LiaotrakoonKoen Dewettinck

Comparative study of cell wall polysaccharides from pulp and peel of dragon fruits (Hylocereus spp.)

Wijitra LiaotrakoonSandy Van BuggenhoutNathalie De ClercqKoen DewettinckMarc Hendrickx

Composition and emulsifying properties of a milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickPaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Correlation between genetic relation and their physic-chemical properties of fourteen Vietnamese cocoa clones

Viet Ha Lam ThiBangun NusantoroKoen DewettinckKathy Messens

Dark chocolate's compositional effects revealed by oscillatory rheology

Kasper van der VaartFrédéric DepypereVeerle De GraefPeter SchallAbdoulaye FallDaniel BonnKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents

Sheida KadivarNathalie De ClercqBangun NusantoroThien Trung LeKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis

Trung Thien LeGriet DebyserWilliam GilbertKarin StruijsJohn Van CampTom Van de WieleBart DevreeseKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Dragon fruit (Hylocereus spp.) seed oils: their characterization and stability under storage conditions

Wijitra LiaotrakoonNathalie De ClercqVera Van HoedKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Roger AidooFrédéric DepypereEmmanuel AfoakwaKoen Dewettinck

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of monopalmitin on the isothermal crystallization mechanism of palm oil

Stefanie VerstringeSabine DanthineChristophe BleckerFrédéric DepypereKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Influence of xanthan transition on the rheological properties of waxy starches

Bart HeymanDieter De HertoghPaul Van der MeerenFrédéric DepypereKoen Dewettinck

A1 Journal Article in CARBOHYDRATE POLYMERS

Mapping the chemical variability of vegetable lecithins

Mai Nguyen TuyetDavy Van de WalleCécile PetitBram BeheydtFrédéric DepypereKoen Dewettinck

Milk fat globule membrane glycoproteins prevent adhesion of the colonic microbiota and result in increased bacterial butyrate production

Karin StruijsTom Van de WieleTrung Thien LeGriet DebyserKoen DewettinckBart DevreeseJohn Van Camp

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Modelling overall particle motion in fluidised beds for top-spray coating processes

Mike VanderroostFrederik RonsseKoen DewettinckJan Pieters

A1 Journal Article in PARTICUOLOGY

Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization

Eveline FredrickKim MoensBart HeymanSabine FischerPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties

Eveline FredrickBart HeymanKim MoensSabine FischerTom VerwijlenPaula MoldenaersPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Potential of milk polar lipids in chocolate products: sensory and instrumental evaluation

Mai Nguyen TuyetSara De PelsmaekerJoachim SchoutetenXavier GellynckKoen Dewettinck

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

Ashok PatelDomien SchattemanWinnok De VosAns LesafferKoen Dewettinck

A1 Journal Article in JOURNAL OF COLLOID AND INTERFACE SCIENCE

Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

Bart HeymanFrédéric DepyperePaul Van der MeerenKoen Dewettinck

A1 Journal Article in CARBOHYDRATE POLYMERS

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

Lorena SciariniFilip Van BockstaeleBangun NusantoroGabriela Tereza PérezKoen Dewettinck

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

Quality properties Of Vietnamese cocoa liquors

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

Raw or heated cow milk consumption: review of risks and benefits

Wendie ClaeysSabine CardoenGeorges DaubeJan De BlockKoen DewettinckKatelijne DierickLieven De ZutterAndré HuyghebaertHein ImberechtsPierre Thiange et al.

A1 Journal Article in FOOD CONTROL

Shellac as a natural material to structure a liquid oil-based thermo reversible soft matter system

Ashok PatelDomien SchattemanWinnok De VosKoen Dewettinck

A1 Journal Article in RSC ADVANCES

Solubility and crystallization behavior of high melting fats in liquid oils

Bangun NusantoroNathalie De ClercqKoen Dewettinck

The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Sara De PelsmaekerXavier GellynckClaudia DelbaereNathalie DeclercqRenata JanuszewskaAdrienn HegyiTünde KütiFrédéric DepypereKoen Dewettinck

A4 Journal Article in FOOD SCIENCE AND LAW

The possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis

Sara De PelsmaekerKoen DewettinckXavier Gellynck

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tuning functionality of waxy starch/xanthan gum systems by varying processing conditions

Bart HeymanKoen DewettinckFrédéric Depypere

2012

A CA-based model describing fat bloom in chocolate

Pieter Van der WeeënNathalie De ClercqKoen DewettinckBernard De Baets

A discrete and stochastic model of fluidised bed coating processes

Mike VanderroostJan PietersKoen Dewettinck

Attrition strength of water-soluble cellulose derivative coatings applied on different core materials

Katarzyna NienaltowskaFrédéric DepypereGiacomo PerfettiGabrie MH MeestersFrederik RonsseJan PietersKoen Dewettinck

A1 Journal Article in POWDER TECHNOLOGY

CFD modelling of the fluidised bed coating process

Wasan DuangkhamchanJan PietersKoen Dewettinck

CFD study of droplet atomisation using a binary nozzle in fluidised bed coating

Wasan DuangkhamchanFrederik RonsseFrédéric DepypereKoen DewettinckJan Pieters

A1 Journal Article in CHEMICAL ENGINEERING SCIENCE

Coating quality as affected by core particle segregation in fluidized bed processing

Lorena Atarés HuertaFrédéric DepypereJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Computational fluid dynamics (CFD) modelling of the fluidised bed coating process

Frederik RonsseWasan DuangkhamchanKoen DewettinckJan Pieters

Development of a bi-dimensional HPLC method for the stereospecific analysis of triacylglycerols

Sheida KadivarNathalie De ClercqBangun NusantoroKoen Dewettinck

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

Lorena SciariniFilip Van BockstaeleBangun NusantoroKoen Dewettinck

Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

Veerle De GraefJeroen VereeckenKevin W SmithKrish BhagganKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Enzymatic and other modification techniques to produce cocoa butter alternatives

Stefanie VerstringeNathalie De ClercqMai Nguyen TuyetSheida KadivarKoen Dewettinck

Bookchapter in Cocoa butter and related compounds

Enzymatic interesterification of high oleic oil with lauric fat blends for shortening

Magda XanthinaBangun NusantoroSheida KadivarKoen Dewettinck

Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods

Nathalie De ClercqSabine DanthineMai Nguyen TuyetVeronique GibonKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Fractionation procedures for obtaining cocoa butter equivalent from enzymatically interesterified high oleic sunflower oil

Sheida KadivarNathalie De ClercqKoen Dewettinck

Influence of cocoa butter refining on the quality of milk chocolate

Nathalie De ClercqKim MoensFrédéric DepypereJosé Vila AyalaGijs CalliauwWim De GreytKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Milk fat globule membrane (INPULSE) enriched formula milk decreases febrile episodes and may improve behavioral regulation in young children

Gigi Veereman-WautersSofie StaelensRoeland RombautKoen DewettinckDirk DeboutteRobert-Jan BrummerMarc BoonePascale Le Ruyet

A1 Journal Article in NUTRITION

Modelling particle random walk in a confined environment for inclusion in fluidised bed applications

Mike VanderroostFrederik RonsseKoen DewettinckJan Pieters

A1 Journal Article in POWDER TECHNOLOGY

Modelling the bed characteristics in fluidised-beds for top-spray coating processes

Mike VanderroostFrederik RonsseKoen DewettinckJan Pieters

A1 Journal Article in PARTICUOLOGY

Morphology and strength of cellulose derivatives coatings in fluid bed processing

Katarzyna NienaltowskaKoen DewettinckJan Pieters

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

Purification, analysis and applications of bioactive milk fat globule membrane material

Trung Thien LeKoen DewettinckJohn Van Camp

Shear-induced crystal structure formation in milk fat and blends with rapeseed oil

Niels KaufmannVeerle De GraefKoen DewettinckLars Wiking

A1 Journal Article in FOOD BIOPHYSICS

Stability of milk fat globule membrane proteins toward human enzymatic gastrointestinal digestion

Trung Thien LeTom Van de WieleNgoc Han Do ThiGriet DebyserKarin StruijsBart DevreeseKoen DewettinckJohn Van Camp

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

2011

A comparison of composition and emulsifying properties of milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Analysis and applications of milk fat globule membrane material

Trung Thien LeJohn Van CampKoen Dewettinck

Application of theory of planned behaviour in Belgium and Hungary on emotional food

Sara De PelsmaekerXavier GellynckRenata JanuszewskaClaudia DelbaereNathalie De ClercqFrédéric DepypereKoen DewettinckT KutiA Hegyi

CFD study of solids concentration in a fluidised-bed coater with variation of atomisation air pressure

Wasan DuangkhamchanFrederik RonsseKoen DewettinckJan Pieters

A1 Journal Article in POWDER TECHNOLOGY

Changes in rheology and microstructure of bread dough

Filip Van BockstaeleKoen DewettinckMia Eeckhout

Changing the functionality of cocoa butter

Nathalie De ClercqKoen Dewettinck

Characterisation of the physicochemical properties of two species of dragon fruit seed oil (Hylocereus undatus and Hylocereus polyrhizus)

Wijitra LiaotrakoonNathalie De ClercqVera Van HoedKoen Dewettinck

Chocolate yield stress as measured by oscillatory rheology

Veerle De GraefFrédéric DepypereMaaike MinnaertKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Cocoa butter equivalent from enzymatic acidolysis of high oleic sunflower oil and fatty acid mixture

Sheida KadivarNathalie De ClercqBangun NusantoroKoen Dewettinck

Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

Bangun NusantoroSheida KadivarVeerle De GraefKoen Dewettinck

Effect of atomisation air pressure on solids concentration in a fluidised-bed coater

Wasan DuangkhamchanFrederik RonsseKoen DewettinckJan Pieters

Effects of milk fat globule membrane glycoproteins on the colonic microbiota

Karin StruijsTom Van de WieleTrung Thien LeGriet DebyserKoen DewettinckJohn Van Camp

Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Emulsifying properties of milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Fat crystallization and partial coalescence in dairy creams: role of monoacylglycerols

Eveline FredrickKoen Dewettinck

Food choice questionnaire revisited in four countries : does it still measure the same?

Renata JanuszewskaZuzanna PieniakWim Verbeke- [Corrigendum additional authors]Sara De PelsmaekerClaudia DelbaereFrédéric DepypereTünde KutiAdrienn HegyiKoen Dewettinck et al.

A1 Journal Article in APPETITE

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

Wijitra LiaotrakoonNathalie De ClercqBenny LewilleKoen Dewettinck

IDF Symposium on Microstructure of Dairy Products, 9-11 June 2010, Tromsø, Norway

Koen Dewettinck

Editorial material

Improved heat stability by whey protein-surfactant interaction

Thu Tran LePaolo SabatinoBart HeymanMarios KasinosHoa Hoang DinhKoen DewettinckJosé MartinsPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Improved solvent extraction procedure and high-performance liquid chromatography-evaporative light-scattering detector method for analysis of polar lipids from dairy materials

Trung Thien LeJelena MiocinovicMai Nguyen TuyetRoeland RombautJohn Van CampKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved solvent extraction procedure and HPLC-ELSD method for analysis of polar lipids from dairy materials

Trung Thien LeMai Nguyen TuyetJelena MiocinovicRoeland RombautJohn Van CampKoen Dewettinck

In-depth proteomic analysis of bovin milk fat globule membrane components by nano-LC FT-ICR MS analysis

Griet DebyserTrung Thien LeWilliam GilbertMaarten AertsJohn Van CampKarin StruijsKoen DewettinckBart Devreese

Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics

Vera Van HoedImen BarboucheNathalie De ClercqKoen DewettinckMejri SlahE LeberRoland Verhé

A1 Journal Article in FOOD CHEMISTRY

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

Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC

Bangun NusantoroStefanie VerstringeVeerle De GraefKoen Dewettinck

Modelling coating quality in fluidised bed coating: spray sub-model

Mike VanderroostFrederik RonsseKoen DewettinckJan Pieters

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

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

Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

Trung Thien LeJohn Van CampPet Anthony L PascualGeert MeesenNatacha ThienpontKathy MessensKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Quality evaluation of fresh and bloomed filled chocolates in House of Quality

Sara De PelsmaekerXavier GellynckRenata JanuszewskaClaudia DelbaereNathalie De ClercqFrédéric DepypereKoen DewettinckT KutiA Hegyi

Zij die honger hebben verdienen beter dan voedselhulp

Guido Van HuylenbroeckPascal BoeckxKoen DewettinckWim Verbeke

2010

A global coating quality model for top-spray fluidized beds: spray sub model

Mike VanderroostFrederik RonsseJan PietersKoen Dewettinck

Attrition strength of water-soluble cellulose derivatives coatings

Katarzyna NienaltowskaGiancomo PerfettiGabrie MH MeestersFrederik RonsseJan PietersKoen DewettinckFrédéric Depypere

A1 Journal Article in POWDER TECHNOLOGY

Characterisation of the physicochemical properties of two species of dragon fruit seed oil (Hylocereus undatus and Hylocereus polyrhizus)

Wijitra LiaotrakoonNathalie De ClercqVera Van HoedKoen Dewettinck

Comparison and evaluation of interphase momentum exchange models for simulation of the solids volume fraction in tapered fluidised beds

Wasan DuangkhamchanFrederik RonsseFrédéric DepypereKoen DewettinckJan Pieters

A1 Journal Article in CHEMICAL ENGINEERING SCIENCE

Crystallization behavior of milk fat obtained from linseed-fed cows

Karen SmetKathleen CoudijzerEveline FredrickSam De CampeneereJan De BlockJohan WoutersKatleen RaesKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols

Jeroen VereeckenImogen FoubertKevin W SmithKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Dairy polar lipids

Roeland RombautKoen Dewettinck

Bookchapter in Handbook of Dairy Food Analysis

Differences in detection time of fat bloom formation on pralines

Sara De PelsmaekerRenata JanuszewskaXavier GellynckKoen Dewettinck

Effect of acylglycerol composition on the microstructural and functional properties of bakery fats and margarines

Jeroen VereeckenKoen Dewettinck

Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content

Jeroen VereeckenVeerle De GraefKevin W SmithJohan WoutersKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems

Jeroen VereeckenWouter MeeussenAns LesafferKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Claudia DelbaereFrédéric DepypereNathalie De ClercqSara De PelsmaekerRenata JanuszewskaXavier GellynckKoen Dewettinck

Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Bart HeymanFrédéric DepypereClaudia DelbaereKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Emotional consumers prefer unusual flavours

Renata JanuszewskaSara De PelsmaekerXavier GellynckKoen Dewettinck

Factors governing partial coalescence in oil-in-water emulsions

Eveline FredrickPieter WalstraKoen Dewettinck

A1 Journal Article in ADVANCES IN COLLOID AND INTERFACE SCIENCE

Individual phospholipid classes from Iberian pig meat as affected by diet

Trinidad Pérez-PalaciosJorge RuizKoen DewettinckTrung Thien LeTeresa Antequera

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of emotions on sensory perception in milk chocolates

Sara De PelsmaekerRenata JanuszewskaXavier GellynckKoen Dewettinck

Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines

Sara De PelsmaekerRenata JanuszewskaA HegyiT KutiClaudia DelbaereFrédéric DepypereNathalie De ClercqKoen DewettinckXavier Gellynck

Influence of milk fatty acid composition and process parameters on the quality of ice cream

Karen De SmetJan De BlockPaul Van der MeerenKatleen RaesKoen DewettinckKatleen Coudijzer

A1 Journal Article in DAIRY SCIENCE & TECHNOLOGY

Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Simbarashe SamapundoJerry Ampofo-AsiamaTom AnthierensRamize XhaferiIlse Van BreeSlawomir SzczepaniakOlivier GoemaereLiselot SteenMarieke DhoogeHubert Paelinck et al.

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of particle surface moisture content on the growth rate in fluidised bed agglomeration

Frederik RonsseJonas DepelchinMike VanderroostKoen DewettinckJan Pieters

Isolation and applications of milk fat globule membrane material: isolation from buttermilk and butter serum

Trung Thien LeJelena MiocinovicJohn Van CampBart DevreeseKarin StruijsTom Van de WieleKoen Dewettinck

Isothermal palm oil crystallization as seen by real and reciprocal space laser techniques: confocal scanning laser microscopy and small angle laser light scattering

Veerle De GraefKoen DewettinckLars WikingFrédéric DepypereSteven CabusBart Goderis

Membrane separations in food processing

Koen DewettinckTrung Thien Le

Bookchapter in Alternatives to conventional food processing

Modelling coating quality in fluidized bed coating: spray and particle submodel

Mike VanderroostFrederik RonsseKoen DewettinckJan Pieters

Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing

Trinidad Pérez-PalaciosJorge RuizKoen DewettinckTrung Thien LeTeresa Antequera

A1 Journal Article in MEAT SCIENCE

On the fractional crystallization of palm olein: solid solutions

Gijs CalliauwEveline FredrickVéronique GibonWim De GreytJohan WoutersImogen FoubertKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Perspectives of fluidized bed coating in the food industry

Frédéric DepypereJan PietersKoen Dewettinck

Bookchapter in Innovation in Food Engineering : new techniques and products

Selective determination of the heat-resistant proteolytic activity of bacterial origin in raw milk (vol 18, pg 514, 2008)

Sophie MarchandKatleen CoudijzerMarc HeyndrickxKoen DewettinckJan De Block

Sensory perception of home-made products by highly-involved consumers

Renata JanuszewskaSara De PelsmaekerXavier GellynckKoen Dewettinck

Understanding consumer acceptance and preferences towards chocolate pralines

T KutiA HegyiSara De PelsmaekerRenata JanuszewskaClaudia DelbaereFrédéric DepypereNathalie De ClercqKoen DewettinckXavier Gellynck

Understanding variety-seekers and neopholics tasting traditional products

Renata JanuszewskaSara De PelsmaekerXavier GellynckKoen Dewettinck

2009

A microstructural approach on the isothermal crystallization of palm oil

Veerle De GraefBart GoderisLars WikingFrédéric DepypereSteven CabusPeter Van PuyveldeKoen Dewettinck

Berry seeds: a source of specialty oils with high content of bioactives and nutritional value

Vera Van HoedNathalie De ClercqCamelia EchimMirjana AndjelkovicE LeberKoen DewettinckRoland Verhé

A1 Journal Article in JOURNAL OF FOOD LIPIDS

Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides

Jeroen VereeckenWouter MeeussenImogen FoubertAns LesafferJohan WoutersKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Consumer perception of bread quality

Xavier GellynckBianka KühneFilip Van BockstaeleDavy Van de WalleKoen Dewettinck

A1 Journal Article in APPETITE

Effect of SatSatSat and SatOSat on crystallization of model fat blends

Jeroen VereeckenImogen FoubertKevin W SmithKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk

Trung Thien LeJohn Van CampRoeland RombautFrederik Van LeeckwyckKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY RESEARCH

Fat bloom and cracking of filled chocolates: issues for the European manufacturer?

Frédéric DepypereClaudia DelbaereNathalie De ClercqKoen Dewettinck

Fat structuring with partial acylglycerols : effect on solid fat profiles

Jeroen VereeckenImogen FoubertWouter MeeussenAns LesafferKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Heterogeneity of heat-resistant proteases from milk Pseudomonas species

Sophie MarchandGonzalez VandriescheAn CoorevitsKatleen CoudijzerValerie De JongheKoen DewettinckPaul De VosBart DevreeseMarc HeyndrickxJan De Block

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of electrolytes on the heat-induced swelling of aqueous dispersions of native wheat starch granules

Wuxin ZhuJ GajinF ChatelKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Influence of protein concentration and homogenisation pressure on O/W emulsifying and emulsion-stabilising properties of sodium caseinate and whey protein isolate

Nico NeirynckKoen DewettinckPaul Van der Meeren

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallization

Veerle De GraefPeter Van PuyveldeBart GoderisKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Modelling coating quality in fluidised bed coating : spray model

Mike VanderroostFrederik RonsseFrédéric DepypereKoen DewettinckJan Pieters

Modelling heat and mass transfer in batch, top-spray fluidised bed coating processes

Frederik RonsseJan PietersKoen Dewettinck

A1 Journal Article in POWDER TECHNOLOGY

Oxidative stability of UHT milk as influenced by fatty acid composition and packaging

K SmetJ De BlockS De CampeneereD De BrabanderL HermanKatleen RaesKoen DewettinckK Coudijzer

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

PEPT visualisation of particle motion in a tapered fluidised bed coater

Frédéric DepypereJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Phospholipids delay crystallisation of milk fat

Lars WikingEveline FredrickKoen Dewettinck

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Processing means for milk fat fractionation and production of functional compounds

Maarten SichienNatacha ThienpontEveline FredrickTrung Thien LeJohn Van CampKoen Dewettinck

Bookchapter in Dairy-derived ingredients : food and nutraceutical uses

Production and enrichment of bioactive peptides derived from milk proteins

Lieselot VercruysseJohn Van CampKoen DewettinckGuy Smagghe

Bookchapter in Dairy-derived ingredients : food and nutraceutical uses

Quantification of microparticle coating quality by confocal laser scanning microscopy (CLSM)

Frédéric DepyperePatric Van OostveldtJan PietersKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Relations between crystallisation mechanisms and microstructure of milk fat

Lars WikingVeerle De GraefMarianne RasmussenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Rheological properties of dairy desserts prepared in an indirect UHT pilot plant

Frédéric DepypereDirk VerbekenJD TorresKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Seasonal influence on heat-resistant proteolytic capacity of Pseudomonas lundensis and Pseudomonas fragi, predominant milk spoilers isolated from Belgian raw milk samples

Sophie MarchandKim HeylenWiny MessensKatleen CoudijzerPaul De VosKoen DewettinckLieve HermanJan De BlockMarc Heyndrickx

A1 Journal Article in ENVIRONMENTAL MICROBIOLOGY

The top-spray fluidised bed coating process: a new quality model

Mike VanderroostFrederik RonsseFrédéric DepypereKoen DewettinckJan Pieters

Triacylglycerol analysis of fats and oils by evaporative light scattering detection

Roeland RombautNathalie De ClercqImogen FoubertKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Use of milk fat globule membrane material in making functional yoghurt

Trung Thien LeJohn Van CampKoen Dewettinck

Use of milk fat globule membranes as functional food ingredients

Trung Thien LeJohn Van CampRoeland RombautNatacha ThienpontKoen Dewettinck

Water soluble cellulose derivatives as coating agents in fluidized bed processing

Katarzyna NienaltowskaFrédéric DepypereKoen DewettinckPaul Van der MeerenFrederik RonsseJan Pieters

A1 Journal Article in PARTICULATE SCIENCE AND TECHNOLOGY

2008

A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk

Karen SmetKatleen RaesJ De BlockL HermanKoen DewettinckK Coudijzer

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products

Ingmar NopensImogen FoubertVeerle De GraefDelina Van LaereKoen DewettinckPeter A. Vanrolleghem

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Coating processes in fluidised beds: quality control model based on population balance theory

Mike VanderroostFrederik RonsseKoen DewettinckJan Pieters

Computational study of the multiphase flow in the fluidised bed equipment

Wasan DuangkhamchanFrederik RonsseLeentje BraeckmanJan PietersFrédéric DepypereKoen Dewettinck

Crystallization and melting behaviour of saturated and unsaturated monoglycerides

Jeroen VereeckenImogen FoubertWouter MeeussenAns LesafferKoen Dewettinck

Development of a rheological method to characterize palm oil crystallizing under shear

Veerle De GraefBart GoderisPeter Van PuyveldeImogen FoubertKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Dry starch particle coating: optimization and coating quality measurement by CLSM

Luca BilancettiCatherine LoiselFrédéric DepypereKoen DewettinckJan PietersDenis Poncelet

Effect of maximum packing limit on granular flow pattern in the top-spray fluidised bed coater

Wasan DuangkhamchanFrederik RonsseFrédéric DepypereKoen DewettinckJan Pieters

Influence of monoglycerides on the crystallization behavior of palm oil

Eveline FredrickImogen FoubertJohn Van De SypeKoen Dewettinck

A1 Journal Article in CRYSTAL GROWTH & DESIGN

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

Modelling side-effect spray drying in top-spray fluidised bed coating processes

Frederik RonsseJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Models for FFA-removal and changes in phase behavior of cocoa butter by packed column steam refining

Gijs CalliauwJosé Vila AyalaVéronique GibonJohan WoutersWim De GreytImogen FoubertKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Nutritional and technological aspects of milk fat globule membrane material

Koen DewettinckRoeland RombautNatacha ThienpontTrung Thien LeKathy MessensJohn Van Camp

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

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

PCR detection of soy ingredients in bread

Nicolas GrysonKathy MessensKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Population balance model for quality control of coating processes in fluidised beds

Mike VanderroostFrederik RonsseKoen DewettinckJan Pieters

Release of short chain fatty acids from cream lipids by commercial lipases and esterases

Karen SaerensDelphine DescampsKoen Dewettinck

A1 Journal Article in BIOTECHNOLOGY LETTERS

Rheological properties of wheat flour dough and the relationship with bread volume 1 : 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 2 : dynamic oscillation measurements

Filip Van BockstaeleIngrid De LeynMia EeckhoutKoen Dewettinck

A1 Journal Article in CEREAL CHEMISTRY

Selective determination of the heat-resistant proteolytic activity of bacterial origin in raw milk

Sophie MarchandKatleen CoudijzerMarc HeyndrickxKoen DewettinckJan De Block

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Separation and analysis of acylglycerols by chromatographic methods

Nathalie De ClercqImogen FoubertKoen Dewettinck

A2 Journal Article in LIPID TECHNOLOGY

Stop-and-return DSC method to study fat crystallization

Imogen FoubertEveline FredrickJeroen VereeckenMaarten SichienKoen Dewettinck

A1 Journal Article in THERMOCHIMICA ACTA

The effect of different kinds of saturated fat on the micro and macro structural properties of filling fats

Jeroen VereeckenImogen FoubertKevin W. SmithKoen Dewettinck

The influence of a different fatty acid profile on the crystallization of milk fat as measured by pNMR, DSC and X-ray diffraction

Karen SmetJan De BlockKatleen RaesKoen DewettinckK Coudijzer

Water-soluble cellulose derivatives as coating agents in fluidized bed processing

Katarzyna NienaltowskaFrédéric DepypereFrederik RonsseJan PietersKoen Dewettinck

2007

A CFD model based on optimisation of fluidised-bed coating process for food ingredients

Wasan DuangkhamchanFrederik RonsseFrédéric DepypereKoen DewettinckJan Pieters

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

CFD Analysis of Thermal Processing of Eggs

Siegfried DenysJan PietersKoen Dewettinck

Bookchapter in Computational Fluid Dynamics in Food Processing

Characterization of fluidized bed coating and microcapsule quality

Frédéric DepypereKoen DewettinckJan Pieters

Coating quality as a function of coating material properties : water-soluble cellulose derivatives as coating agents

Katarzyna NienaltowskaFrédéric DepypereKoen DewettinckFrederik RonsseJan Pieters

Coating quality as a function of coating material properties: methylcellulose as a coating agent

Katarzyna NienaltowskaFrédéric DepypereJan PietersFrederik RonsseKoen Dewettinck

Coating quality as a function of coating material properties: water-soluble cellulose derivatives as coating agents

Katarzyna NienaltowskaFrédéric DepypereKoen DewettinckFrederik RonsseJan Pieters

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Combined population balance and thermodynamic modelling of the batch top-spray fluidised bed coating process. Part I - Model development and validation

Frederik RonsseJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Combined population balance and thermodynamic modelling of the batch top-spray fluidised bed coating process. Part II - Model and process analysis

Frederik RonsseJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats

Veerle De GraefKoen DewettinckK SMITHF CAINImogen Foubert

Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats

Veerle De GraefImogen FoubertKW SMITHFW CAINKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

De professionele loopbaan in goede banen: het samenspel van loopbaanzelfsturing en het loopbaanbeleid binnen de organisatie

Ans De VosKoen DewettinckDirk Buyens

A2 Journal Article in GEDRAG & ORGANISATIE

Detection of genetically modified soy in doughs and cookies

Nicolas GrysonKoen DewettinckKathy Messens

A1 Journal Article in CEREAL CHEMISTRY

Effect of washing steps on the recovery of milk fat globule membrane material isolated from milk

Trung Thien LeRoeland RombautKoen Dewettinck

Filtration of milk fat globule membrane fragments from acid buttermilk cheese whey

Roeland RombautVeerle DejonckheereKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Impacts of bleaching and packed column steam refining on cocoa butter properties

JV AYALAGijs CalliauwImogen FoubertKoen DewettinckB DYERW DE GREYT

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Influence of cocoa components on the PCR detection of soy lecithin DNA

Nicolas GrysonKoen DewettinckKathy Messens

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of pH and biopolymer ratio on sodium caseinate-guar gum interactions in aqueous solutions and in O/W emulsions

N NEIRYNCKKatrien Van lentKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions

N NeirynckPaul Van der MeerenM Lukaszewicz-LauseckerJan CocquytDirk VerbekenKoen Dewettinck

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Modelling heat and mass transfer in batch, top-spray fluidised bed coating processes

Frederik RonsseJan PietersKoen Dewettinck

Modelling heat and mass transfer in batch, top-spray fluidised bed coating processes

Frederik RonsseJan PietersKoen Dewettinck

Modelling the temperature dependency of crystallization parameters in view of describing the non-isothermal cyrstallization process

Imogen FoubertMaarten SichienIngmar NopensPeter A VanrolleghemKoen Dewettinck

Numerical spray model of the fluidized bed coating process

Frederik RonsseJan PietersKoen Dewettinck

A1 Journal Article in DRYING TECHNOLOGY

Onset of oxidation in milk: effects of fatty acid profile and packaging

Karen SmetJan De BlockSam De CampeneereDaniel De BrabanderLieve HermanKatleen RaesKoen DewettinckKatleen Coudijzer

Pediatric intervention study with a polar lipid enriched milk (Inpulse (R)) product on resistance to common infectious diseases and well-being

GW VEEREMANS STAELENSRoeland RombautKoen DewettinckD DEBOUTTERJ BRUMMERP LERUYETM BOONE

Pediatric intervention study with a polar lipid enriched milk (Inpulse((R))) product on resistance to common infectious diseases and well-being

G VEEREMAN-WAUTERSS STAELENSRoeland RombautKoen DewettinckDirk DeboutteRJ BRUMMERM BOONEP LERUYET

Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality

Gijs CalliauwR GIBONW DE GREYTLaurence PleesImogen FoubertKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phospho- and sphingolipid content of selected dairy products as determined by HPLC coupled to an evaporative light scattering detector (HPLC-ELSD)

Roeland RombautKoen DewettinckJohn Van Camp

A1 Journal Article in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physical properties: structural and physical characteristics

Imogen FoubertDavy Van de WalleKoen Dewettinck

Bookchapter in The Lipid Handbook

Polyfenolen : gezondheidsbevorderende ingrediënten voor de toekomst?

Klaas GoddynFrédéric DepypereKoen DewettinckXavier GellynckJohn Van Camp

A2 Journal Article in TIJDSCHRIFT VOOR VOEDING EN DIETETIEK

Protein based detection of GM ingredients

A RotthierMia EeckhoutNicolas GrysonKoen DewettinckKathy Messens

Bookchapter in Advances in Food Diagnostics

Relationship between crystallization behavior, microstructure, and macroscopic properties in trans-containing and trans-free filling fats and fillings

Jeroen VereeckenImogen FoubertKW SMITHKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological analysis of the influence of pre-shearing on the static crystallization of palm oil

Veerle De GraefImogen FoubertKoen Dewettinck

Rheological behavior of crystallizing palm oil

Veerle De GraefDirk VerbekenKoen DewettinckImogen Foubert

Statut nutritionnel des légumes prëts à l’emploi

Koen DewettinckKatleen AnthierensDirk VerbekenJohn Van CampAndré Huyghebaert

A2 Journal Article in MEDECINE ET NUTRITION

Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey

Roeland RombautKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

VLAG onderzoekt het nutriëntgehalte van groenten

K GoddynKoen DewettinckXavier Gellynck

Waarheen met de loopbaan? Voorkeuren van medewerkers en beïnvloeding door de organisatie

Ans De VosKoen DewettinckDirk Buyens

A2 Journal Article in TIJDSCHRIFT VOOR HRM

2006

De invloed van gedragssturing op de werkplek op de betrokkenheid en prestaties van medewerkers: een test van twee alternatieve verklaringen

Koen DewettinckDirk Buyens

A2 Journal Article in GEDRAG & ORGANISATIE

Deregulation: HRM and the flexibility-security nexus

Koen DewettinckDirk BuyensC AUGERF DANYT WILTHAGEN

Bookchapter in Managing human resources in Europe : a thematic approach

Genetically modified organisms in food industry

N GrysonK MessensKoen Dewettinck

Bookchapter in Handbook of food science, technology and engineering, vol. 3

How to quantify microcapsule film coating quality

Frédéric DepyperePatric Van OostveldtJan PietersKoen Dewettinck

A4 Journal Article in Glatt International Times

Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts

Dirk VerbekenKevin BaelOlivier ThasKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Microfiltration of butter serum upon casein micelle destabilization

Roeland RombautVeerle DejonckheereKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Modelling spray drying losses in batch, top-spray fluidised bed coating processes

Frederik RonsseJan PietersKoen Dewettinck

Modelling two-step isothermal fat crystallization

Imogen FoubertKoen DewettinckG JANSSENPeter Vanrolleghem

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Onset of oxidation in milk: the FRAP- and DPPH-methods

Karen SmetJan De BlockSam De CampeneereDaniel De BrabanderLieve HermanKatleen RaesKoen DewettinckKatleen Coudijzer

Phospho- and sphingolipid distribution during processing of milk, butter and whey

Roeland RombautJohn Van CampKoen Dewettinck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Positionering van brood in onze voeding: diagnostisch onderzoek

Xavier GellynckBianka KühneKoen Dewettinck

Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

R BARANAUSKIENEPR VENSKUTONISKoen DewettinckRoland Verhé

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Properties, analysis and purification of milk polar lipids

Roeland RombautKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatings

Imogen FoubertJeroen VereeckenKW SMITHKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological behavior of crystallizing palm oil

Veerle De GraefKoen DewettinckDirk VerbekenImogen Foubert

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rheological properties of dairy desserts containing iota-carrageenan and maize starch

Dirk VerbekenB RyckaertOlivier ThasKoen Dewettinck

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Stability and detection of genetically modified soy DNA in processed foods

Nicolas GrysonKoen DewettinckKatthy Messens

Verwerkte groenten onder de loep

K GoddynLea MaesValerie VandermeulenKoen DewettinckXavier GellynckJohn Van Camp

2005

Analysis of phospho- and sphingolipids in dairy products by a new HPLC method

Roeland RombautJohn Van CampKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

CFD analysis of heat transfer and microbial lethality during pasteurisation of intact eggs

Siegfried DenysJan PietersKoen Dewettinck

Characterisation of fluidised bed coating and microcapsule quality : a generic approach

Frédéric DepypereKoen DewettinckJan Pieters

Computational fluid dynamics analysis for process impact assessment during thermal pasteurization of intact eggs

Siegfried DenysJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Edible oil and fat analysis

Roeland RombautKoen Dewettinck

A2 Journal Article in LIPID TECHNOLOGY

Expanded bed height determination in a tapered fluidised bed reactor

Frédéric DepypereJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Fluidised bed particle motion under a magnifying glass

Frédéric DepypereKoen DewettinckD PARKERJ SEVILLEJan Pieters

A4 Journal Article in Glatt International Times

Influence of kappa-carrageenan on the thermal gelation of salt-soluble meat proteins

Dirk VerbekenN NEIRINCKPaul Van der MeerenKoen Dewettinck

A1 Journal Article in MEAT SCIENCE

Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization

Imogen FoubertPeter VanrolleghemKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Modelling the dynamic temperature and humidity distributions in fluidised bed coating processes

Frederik RonsseKoen DewettinckJan Pieters

Modelling the dynamic two-dimensional temperature and humidity distributions in liquid-sprayed fluidised beds for coating processes

Frederik RonsseKoen DewettinckJan Pieters

Nutritional value of brine shrimp cysts as a factitious food for Orius laevigatus (Heteroptera: Anthocoridae)

Patrick De ClercqYves ArijsThomas Van MeirGilbert Van StappenPatrick SorgeloosKoen DewettinckM REYS GRENIERG FEBVAY

A1 Journal Article in BIOCONTROL SCIENCE AND TECHNOLOGY

Powder bed behavior during fluidized bed processing

Frédéric DepypereJan PietersKoen Dewettinck

A1 Journal Article in MINERVA BIOTECNOLOGICA

Prediction of migration fat bloom on chocolate

Veerle De GraefImogen FoubertEvelien AgacheHerwig BernaertAlex LanduytPeter A VanrolleghemKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Production of cocoa butter substitutes via two-stage static fractionation of palm kernel oil

G CALLIAUWImogen FoubertW DE GREYTP DIJCKMANSM KELLENSKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Zoetstoffen in onze voeding

A HuyghebaertDirk VerbekenKoen Dewettinck

A4 Journal Article in TIJDSCHRIFT VOOR VOEDING EN DIETETIEK

2004

CFD analysis of air distribution in fluidised bed equipment

Frédéric DepypereJan PietersKoen Dewettinck

A1 Journal Article in POWDER TECHNOLOGY

Chapter 15: High-pressure processing to improve dairy product quality

W MESSENSJohn Van CampKoen Dewettinck

Bookchapter in Dairy Processing

Characterisation of native milk fat globule membrane components during processing

Roeland RombautJohn Van CampKoen Dewettinck

Combined thermodynamic and population balance model of the batch top-spray fluidised bed coating process of inert spheres

Frederik RonsseJan PietersKoen Dewettinck

Comparison of models to describe crystallization kinetics of fats

Imogen FoubertP VANROLLEGHEMKoen Dewettinck

Computational fluid dynamics analysis of combined conductive and convective heat transfer in model eggs

Siegfried DenysJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Effect of process parameters on milkfat fractionation

Koen DewettinckB VANHOUTTEImogen FoubertA HUYGHEBAERT

A2 Journal Article in Bulletin of the International Dairy Federation

Emulsion-stabilizing properties of whey protein-pectin conjugates

N NEIRYNCKStephan DierckxS GORBEP VAN DER MEERENKoen Dewettinck

Evaluation and optimisation of five different extraction methods for soy DNA in chocolate and biscuits. Extraction of DNA as a first step in GMO analysis

Nicolas GrysonKathy MessensKoen Dewettinck

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

Fluidised bed coating: a particle bed behaviour study

Frédéric DepypereX FANA INGRAMJan PietersKoen Dewettinck

Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins

N NEIRYNCKPaul Van der MeerenSB GORBES DIERCKXKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Influence of chemical composition on the isothermal cocoa butter crystallization

Imogen FoubertPeter VanrolleghemOlivier ThasKoen Dewettinck

Influence of chemical composition on the isothermal cocoa butter crystallization

Imogen FoubertPeter VanrolleghemOlivier ThasKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Influence of different oil-refining parameters and sampling size on the detection of genetically modified DNA in soybean oil

Nicolas GrysonKathy MessensKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Integrated numerical spray model and event-driven monte carlo model of the fluidised bed coating process

Frederik RonsseKoen DewettinckJan Pieters

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Isothermal static crystallization of palm kernel olein and its application in Statoliser fractionation

Gijs CalliauwImogen FoubertW. DE GREYTP. DIJCKMANSKoen Dewettinck

Methods and instruments in applied food analysis

Paul Van der MeerenKoen DewettinckHans Saveyn

Bookchapter in Particle Size Analysis.

Modelling the coating process of particulate food materials in a batch fluidised bed

Frederik RonsseJan PietersKoen Dewettinck

On the use of CFD modelling in fluidised bed reactor design

Frédéric DepypereJan PietersKoen Dewettinck

Phase behavior of cocoa butter in a two-step isothermal crystallization

Koen DewettinckImogen FoubertM BASIURAB GODERIS

A1 Journal Article in CRYSTAL GROWTH & DESIGN

Phospholipids. In: Nollet, L. (ed.). . Marcel Dekker, New York

Roeland RombautB VANHOUTTEKoen DewettinckPaul Van der Meeren

Bookchapter in Food Analysis

Prediction of migration fat bloom on chocolate

Imogen FoubertE AGACHEPeter VanrolleghemKoen Dewettinck

Temperature concentration dependent effect of partial glycerides on milk fat crystallization

AI FOUBERTB VANHOUTTEKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Textural properties of gelled dairy desserts containing κ-carrageenan and starch

Dirk VerbekenOlivier ThasKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Use of quenchcooling to block the crystallization properties of chocolate

Koen DewettinckE AGACHEImogen FoubertPeter Vanrolleghem

Visualisation of particle motion in tapered fluidised bed coating units

Frédéric DepypereX FanA IngramJan PietersKoen Dewettinck

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Voedingspoeders van een jasje voorzien

Frédéric DepypereKoen DewettinckFrederik RonsseJan Pieters

A4 Journal Article in HET INGENIEURSBLAD

Voedselallergie: bieden levensmiddelenbereiding en -verwerking een oplossing?

Bruno De MeulenaerKoen DewettinckNicolas GrysonK Messens

2003

A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

Imogen FoubertPeter VanrolleghemKoen Dewettinck

A1 Journal Article in THERMOCHIMICA ACTA

CFD approach for modelling transient heat transfer and microbial inactivation during thermal processing of eggs

Siegfried DenysKoen DewettinckJan Pieters

CFD approach for modelling transient heat transfer during thermal processing of eggs

Siegfried DenysKoen DewettinckJan Pieters

Cholesterol oxidation in tallow during processing

T VERLEYENPC DUTTARoland VerhéKoen DewettinckA HUYGHEBAERTW DE GREYT

A1 Journal Article in FOOD CHEMISTRY

Combined CFD and experimental approach for determination of the surface heat transfer coefficient during thermal processing of eggs

Siegfried DenysJan PietersKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Comparison of models to describe crystallization kinetics of fats

Imogen FoubertPeter VanrolleghemKoen Dewettinck

Bookchapter in Modelling and simulation 2004

Computational fluid dynamics in food, environmental and agricultural engineering

Peter Van der BekenFrédéric DepypereJeroen De NeveSiegfried DenysKoen DewettinckJan Pieters

Determination of powder properties for gas-solid fluidisation

Frédéric DepypereJan PietersKoen Dewettinck

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Exudate gums: occurrence, production, and applications

Dirk VerbekenS DIERCKXKoen Dewettinck

A1 Journal Article in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Food powder microencapsulation: principles, problems and opportunities

Frédéric DepypereKoen DewettinckFrederik RonsseJan Pieters

A2 Journal Article in APPLIED BIOTECHNOLOGY, FOOD SCIENCE AND POLICY

Influence of the air distributor on air flow in a fluidised bed: comparison of CFD results with experiments

Frédéric DepypereFrederik RonsseKoen DewettinckJan Pieters

Milk fat crystallisation : fractionation and texturisation

Bert VanhoutteKoen DewettinckAndré Huyghebaert

Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts

Frédéric DepypereDirk VerbekenOlivier ThasKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Modelling of the crystallization kinetics of fats

Imogen FoubertKoen DewettinckPeter Vanrolleghem

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Monitoring milk fat fractionation : filtration properties and crystallization kinetics

Bert VanhoutteKoen DewettinckBrecht VanlerbergheAndré Huyghebaert

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Monte Carlo simulation for top spray fluidised bed coating processes

Frederik RonsseFrédéric DepypereKoen DewettinckJan Pieters

Rheological properties of gelled dairy desserts as influenced by composition

Dirk VerbekenOlivier ThasKoen Dewettinck

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Thermodynamic model of the top spray fluidised bed coating process

Frederik RonsseKoen DewettinckJan Pieters

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

2002

Analysis of free and esterified sterols in vegetable oils.

Tom VerleyenM FORCADESRoland VerhéKoen DewettinckAndré HuyghebaertWim De Greyt

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

CFD modelling of air flow across the distributor plate in fluidised bed equipment

Frédéric DepypereFrederik RonsseKoen DewettinckJan Pieters

Comparison of steradiene analysis between GC and HPLC.

Tom VerleyenA SZULCZEWSKARoland VerhéKoen DewettinckAndré HuyghebaertWim De Greyt

A1 Journal Article in FOOD CHEMISTRY

Computational fluid dynamics modelling of air flow in fluidised bed equipment

Frédéric DepypereJan PietersKoen Dewettinck

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

Detection of DNA during the refining of soybean oil.

Nicolas GrysonFrederik RonsseKathy MessensMarc De LooseTom VERLEYENKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Differential scanning calorimetry to measure the isothermal crystallization kinetics of cocoa butter

Imogen FoubertPeter VanrolleghemThijs KeersebilckKoen Dewettinck

Dynamic mathematical model of the crystallization kinetics of fats.

Imogen FoubertPeter VanrolleghemBert VanhoutteKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Effect of phospholipids on isothermal crystallisation and fractionation of milk fat.

Bert VanhoutteImogen FoubertF DUPLACIEAndré HuyghebaertKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Factors determining the steradiene formation in bleaching and deodorisation.

Tom VerleyenE CORTESRoland VerhéKoen DewettinckAndré HuyghebaertWim De Greyt

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Inactivation of heat resistant spores in bovine milk and lactulose formation.

Roeland RombautKoen DewettinckGeertrui De MangelaereAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Influence of the vegetable oil refining process on free and esterified sterols.

Tom VerleyenU SOSINSKAS IOANNIDOURoland VerhéKoen DewettinckAndré HuyghebaertWim De Greyt

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Labelling, detection and traceability of GMOs.

N GRYSONT ROOMSKathy MessensKoen Dewettinck

A2 Journal Article in Cerevisiae-Belgian Journal of Brewing and Biotechnology

Milk fat crystal networks formed under shear

Bert VanhoutteImogen FoubertAndré HuyghebaertKoen Dewettinck

Milk lipids technical challenges

André HuyghebaertKoen DewettinckRoeland RombautBert VanhoutteJohn Van Camp

Modelling of crystallisation kinetics of cocoa butter and milk fat

Imogen FoubertPeter VanrolleghemBert VanhoutteKoen Dewettinck

Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties

Bert VanhoutteKoen DewettinckBrecht VanlerbergheAndré Huyghebaert

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols

Tom VerleyenAfaf Kamal-EldinRevilija MozuraityteRoland VerhéKoen DewettinckAndré HuyghebaertWim De Greyt

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Particle Size Analysis

Paul Van der MeerenKoen DewettinckHans Saveyn

Bookchapter in Handbook of Food Analysis

Probabilistic intake assessment and body burden estimation of dioxin-like substances in background conditions and during a short food contamination episode.

B VRIJENSStefaan De HenauwKoen DewettinckW TALLOENL GOEYENSGui De BackerJan Willems

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Raw milk microbial quality and production scale of Belgian dairy farms.

Roeland RombautKoen DewettinckGeertrui De MangelaereLieven Van VoorenAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Stephan DierckxKoen Dewettinck

Bookchapter in Biopolymers Vol 6 Polysaccharides II: Polysaccharides from Eukaryotes / E. Vandamme, S. De Baets & A. Steinbüchel (eds.), Berlin, Wiley VCH, 2002. - ISBN 3-527-30227-1

Temperature and humidity profiles for process control in top spray fluidised bed coating processes

Frederik RonsseKoen DewettinckJan Pieters

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

The effect of phospholipids and water on the isothermal crystallisation of milk fat.

Bert VanhoutteKoen DewettinckImogen FoubertB VANLERBERGHEAndré Huyghebaert

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

2001

Detection of genetically modified organism (GMO's) in the food chain: an overview of the currently available methods.

Kathy MessensN GRYSONK SUPLII TAVERNIERSIlse TheunsKoen Dewettinck

A2 Journal Article in Cerevisiae-Belgian Journal of Brewing and Biotechnology

Differential scanning Calorimetry as a means of predicting chocolate fat-blooming

Imogen FoubertI VAN CAUTERENKoen DewettinckAndré Huyghebaert

Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids.

Imogen FoubertI VAN CAUTERENKoen DewettinckAndré Huyghebaert

Extraction and PCR analysis of soy DNA in chocolate

K. SupliN. GrysonKathy MessensMarc De LooseKoen Dewettinck

Fluidized bed coating in food technology.

Koen DewettinckAndré Huyghebaert

Gas chromatographic characterization of vegetable oil deodorization distillate.

Tom VerleyenRoland VerhéL GARCIAKoen DewettinckAndré HuyghebaertWim De Greyt

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY A

Hygiene and safety during food processing

Bruno De MeulenaerDirk VerbekenKoen Dewettinck

Identification of alpha-tocopherol oxidation products in triolein at elevated temperatures.

Tom VerleyenRoland VerhéAndré HuyghebaertKoen DewettinckWim De Greyt

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Increased dioxin intake via food during the 1999 Belgian dioxin incident: a probabilistic exposure assessment

B VrijensStefaan De HenauwC MatthysKoen DewettinckJL Willems

Modeling of alpha-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures

T VerleyenA Kamal-EldinC DobarganesRoland VerhéKoen DewettinckAndré Huyghebaert

A1 Journal Article in LIPIDS

Modelling of the crystallization kinetics of cocoa butter

Imogen FoubertPeter VanrolleghemBert VanhoutteThijs KeersebilckAndré HuyghebaertKoen Dewettinck

Optimization of the pretreatment for physical refining of vegetable oils.

T VERLEYENRoland VerhéKoen DewettinckAndré Huyghebaert

Proteolysis of a high-pressure-treated mould-ripened cheese.

Winy MessensImogen FoubertKoen DewettinckAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Refining of soy bean oil : detection of DNA

N. GrysonFrederik RonsseKathy MessensMarc De LooseT. VerleyenKoen Dewettinck

The effect of phospholipids and water on the isothermal crystallisation behaviour of milk fat

B VANHOUTTEImogen FoubertAndré HuyghebaertKoen Dewettinck

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

2000

Cheese fat as driving force in cheese flow upon melting

Ivy LefevereKoen DewettinckAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Hoge druk geen tovermiddel voor versnelde rijping kaas

Winy MessensKoen DewettinckAndré Huyghebaert

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Proteolysis of a high-pressure-treated smear-ripened cheese.

W MESSENSImogen FoubertKoen DewettinckAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Rheological properties of high-pressure-treated Gouda cheese.

Winy MessensDavy Van de WalleJ AREVALOKoen DewettinckAndré Huyghebaert

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Simulating thermodynamics of fluidized bed processing of food ingredients.

Koen DewettinckAndré Huyghebaert

Structuur langzaam ontrafeld

Koen Dewettinck

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

1999

Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate

Koen DewettinckWiny MessensLidewij DerooAndré Huyghebaert

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

Dynamic rheological properties of Gouda cheese as influenced by age and position.

Koen DewettinckLidewij DerooWiny MessensAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Fluidized bed coating in food technology

Koen DewettinckAndré Huyghebaert

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modelling the steady-state thermodynamic operation point of top-spray fluidized bed processing.

Koen DewettinckA DE VISSCHERLidewij DerooAndré Huyghebaert

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Proteolysis and viscoelastic properties of high pressure treated Gouda cheese

Winy MessensJ AREVALOKoen DewettinckAndré Huyghebaert

Proteolysis of high-pressure-treated Gouda cheese.

W MESSENSJ ESTEPAR-GARCIAKoen DewettinckAndré Huyghebaert

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining.

Winy MessensKoen DewettinckAndré Huyghebaert

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

1998

Agglomeration tendency during top-spray fluidized bed coating with gums

Koen DewettinckLidewij DerooWiny MessensAndré Huyghebaert

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

High pressure brining of Gouda cheese and its effect on the cheese serum.

Winy MessensKoen DewettinckJohn Van CampAndré Huyghebaert

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

High pressure treatment of dairy products

Winy MessensKoen DewettinckJohn Van CampAndré Huyghebaert

Top-spray fluidized bed coating: effect of process variables on coating efficiency

Koen DewettinckAndré Huyghebaert

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

1997

Comparison of SDS-PAGE profiles of four Belgian cheeses by multivariate statistics.

Koen DewettinckStephan DierckxP EICHWALDERAndré Huyghebaert

A1 Journal Article in LAIT

1996

André HuyghebaertKoen DewettinckWim De Greyt

The free fat content of dried milk products and flow properties of milk chocolate.

Koen DewettinckH DEMOORAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

1994

Bestraling van levensmiddelen : geen reden tot ongerustheid

Koen DewettinckAndré Huyghebaert

Comparaison entre les propriétés fonctionelles des protéines du lait et celles des autres protéines alimentaires

John Van CampKoen DewettinckAndré Huyghebaert

A3 Journal Article in Revue des ENIL, Clerc, Saint Amand, nr. 182, pp. 17-26, 15 figg., 4 tabb

Functional properties of milk proteins in comparison with other food proteins

John Van CampKoen DewettinckAndré Huyghebaert

1993

Chauffer le lait au micro-ondes : influence du traitement micro-ondes sur la valeur nutritionelle

Koen DewettinckAndré Huyghebaert

A4 Journal Article in LE LAIT ET NOUS

Lipase-catalysed interesterification of milkfat : influence on the free fatty acid profile

Koen DewettinckWim De GreytAndré Huyghebaert

Micro-incapsulatie van ingrediënten

Koen DewettinckC. Schroder

Article in a magazine

Microgolfverhitting van melk en de invloed van microgolfbehandeling op de nutritionele waarde

Koen DewettinckAndré Huyghebaert

A4 Journal Article in DE MELK EN WIJ

Non-Food Uses of Milkfat

Wim De GreytKoen DewettinckAndré Huyghebaert

A4 Journal Article in Newsletter of the IDF No. 139, Brussels, October pp.85-89, 4 figg

1992

Lipase-catalysed interesterification of milkfat : influence on the free fatty acid profile

Koen DewettinckWim De GreytAndré Huyghebaert

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

High pressure treatment of dairy products. Proceedings International Symposium: Fresh novel foods by high pressure, VTT in collaboration with KUL, Helsinki, Finland, 21-22 september 1998, 115-121.

Winy MessensKoen DewettinckJohn Van CampAndré Huyghebaert

The use of multivariate statistics on SDS-PAGE profiles for food authentication. Med. Fac. Landbouww. Univ. Gent (Proceedings of FAB 1998), 63/4b, 1998, 1417-1420.

Koen DewettinckStephan DierckxAndré Huyghebaert