Research Explorer

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Researcher

Nathalie De Clercq

Awards & Distinctions

44 Results

2017

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

2016

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

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

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

2015

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

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

Linking instrumental, sensory and emotional evaluation of flavoured chocolates

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

Quality attributes of palm sugar containing chocolate using alternative processing

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

2014

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

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 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

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

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 Prajanto NusantoroNathalie De ClercqKatleen AnthierensKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Wijitra LiaotrakoonSandy Van BuggenhoutNathalie De ClercqKoen DewettinckMarc Hendrickx

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

Sheida KadivarNathalie De ClercqBangun Prajanto NusantoroThien Trung LeKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Solubility and crystallization behavior of high melting fats in liquid oils

Bangun Prajanto NusantoroNathalie De ClercqKoen Dewettinck

2012

A CA-based model describing fat bloom in chocolate

Pieter Van der WeeënNathalie De ClercqKoen DewettinckBernard De Baets

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

Sheida KadivarNathalie De ClercqBangun Prajanto NusantoroKoen Dewettinck

Enzymatic and other modification techniques to produce cocoa butter alternatives

Stefanie VerstringeNathalie De ClercqNguyen Tuyet MaiSheida KadivarKoen Dewettinck

Bookchapter in Cocoa butter and related compounds

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

Nathalie De ClercqSabine DanthineNguyen Tuyet MaiVeronique 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

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

Wijitra LiaotrakoonNathalie De ClercqBenny LewilleKoen Dewettinck

A2 Journal Article in INTERNATIONAL FOOD RESEARCH JOURNAL

2011

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

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

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

Wijitra LiaotrakoonNathalie De ClercqBenny LewilleKoen Dewettinck

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

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

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

2010

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

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

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

Understanding consumer acceptance and preferences towards chocolate pralines

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

2009

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

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

Frédéric DepypereClaudia DelbaereNathalie De ClercqKoen Dewettinck

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

2008

Separation and analysis of acylglycerols by chromatographic methods

Nathalie De ClercqImogen FoubertKoen Dewettinck

A2 Journal Article in LIPID TECHNOLOGY