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Lista de obras de Koen Dewettinck

A Combined RNA Preservation and Extraction Protocol for Gene Expression Studies in Cacao Beans

artículo científico publicado en 2020

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

artículo científico publicado en 2024

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

artículo científico publicado en 2013

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

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

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

scholarly article in RSC Advances, vol. 3 no. 45, 2013

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

artículo científico publicado en 2019

Accurate Evaluation of the Flow Properties of Molten Chocolate: Circumventing Artefacts

artículo científico publicado en 2022

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

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

artículo científico publicado en 2023

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

scientific article published on 14 December 2019

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

artículo científico publicado en 2020

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

artículo científico publicado en 2018

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

artículo científico publicado en 2018

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

Biocatalytic Synthesis of the Rare Sugar Kojibiose: Process Scale-Up and Application Testing

artículo científico publicado en 2017

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

artículo científico publicado en 2019

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates.

artículo científico publicado en 2014

CLA-Rich Chocolate Bar and Chocolate Paste Production and Characterization

CLA-Rich Soy Oil Margarine Production and Characterization

CLA-Rich Soy Oil Shortening Production and Characterization

Cells-Grab-on Particles: A Novel Approach to Control Cell Focal Adhesion on Hybrid Thermally Annealed Hydrogels

artículo científico publicado en 2020

Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

artículo científico publicado en 2021

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

artículo científico publicado en 2016

Chocolate Tempering in a Rheometer: Monitoring Rheological Properties During and After Crystallization of Cocoa Butter

artículo científico publicado en 2023

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

artículo científico publicado en 2015

Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from Plectranthus edulis (Oromo dinich) Tubers.

artículo científico publicado en 2017

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

artículo científico publicado en 2005

Constraints for future cocoa production in Ghana

artículo científico publicado en 2017

Consumer perception of bread quality.

artículo científico publicado en 2009

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

artículo científico publicado en 2015

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

scholarly article

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

artículo científico publicado en 2018

Corrigendum to “Food choice questionnaire revisited in four countries. Does it still measure the same?” [Appetite 57 (2011) 94–98]

scholarly article published in Appetite

Corrigendum to “Lipidome of cricket species used as food” [Food Chem. 349 (2021) 129077]

artículo científico publicado en 2021

Corrigendum to “Selective determination of the heat-resistant proteolytic activity of bacterial origin in raw milk” [Int Dairy J 18 (2008) 514–519]

scholarly article published in International Dairy Journal

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

artículo científico publicado en 2007

Crystallization behavior of emulsified fats influences shear-induced partial coalescence

artículo científico publicado en 2018

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

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

artículo científico publicado en 2022

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

artículo científico publicado en 2013

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

artículo científico publicado en 2018

Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective

artículo científico publicado en 2024

Dynamic mathematical model of the crystallization kinetics of fats

article

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

scholarly article

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

artículo científico publicado en 2014

Edible oil structuring: an overview and recent updates

artículo científico

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

artículo científico publicado en 2014

Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages

artículo científico publicado en 2018

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

artículo científico publicado en 2020

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

artículo científico publicado en 2020

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

artículo científico publicado en 2019

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

artículo científico publicado en 2020

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

artículo científico publicado en 2016

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

artículo científico publicado en 2015

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

artículo científico publicado en 2022

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

Erratum to: Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

scholarly article published in Journal of the American Oil Chemists' Society

Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

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

Factors governing partial coalescence in oil-in-water emulsions

artículo científico publicado en 2009

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

CSIR Scholarly Article

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

artículo científico publicado en 2020

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

scientific article published on 11 February 2019

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

artículo científico publicado en 2022

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

artículo científico

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

artículo científico publicado en 2018

Food-grade particles for emulsion stabilization

From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil

artículo científico publicado en 2024

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

artículo científico publicado en 2020

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

artículo científico publicado en 2018

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review ⬇️

artículo científico publicado en 2019

Heterogeneity of heat-resistant proteases from milk Pseudomonas species

artículo científico publicado en 2009

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

artículo científico publicado en 2018

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

scholarly article in RSC Advances, vol. 4 no. 35, 2014

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

artículo científico publicado en 2021

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

artículo científico publicado en 2011

Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles

artículo científico publicado en 2019

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

artículo científico publicado en 2017

Individual phospholipid classes from iberian pig meat as affected by diet.

artículo científico publicado en 2010

Influence of PET as single-use contact material on gloss and surface properties of chocolate ⬇️

scholarly article

Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

artículo científico publicado en 2024

Influence of cooling rate on partial coalescence in natural dairy cream

artículo científico publicado en 2018

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

artículo científico publicado en 2021

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

artículo científico publicado en 2018

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

scholarly article

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 T2 relaxometry

artículo científico publicado en 2015

Influence of xanthan transition on the rheological properties of waxy starches

artículo científico publicado en 2012

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

artículo científico publicado en 2005

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

Insights in the Structural Hierarchy of Statically Crystallized Palm Oil

artículo científico publicado en 2024

Integrated numerical spray model and event-driven Monte Carlo model of the fluidised bed coating process

artículo científico publicado en 2004

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

artículo científico publicado en 2017

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

Investigating the Role of CNP and CNP Aggregates in the Rheological Breakdown of Triglyceride Systems

artículo científico publicado en 2024

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

artículo científico publicado en 2017

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

scholarly article by Kim De Paepe et al published 2019 in PeerJ

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

artículo científico publicado en 2018

Light‐Based 3D Printing of Gelatin‐Based Biomaterial Inks to Create a Physiologically Relevant In Vitro Fish Intestinal Model

artículo científico publicado en 2023

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

Lipidome of cricket species used as food

artículo científico publicado en 2021

Method Optimization for Quantification of GABA and Isoflavone Aglycones in Germinated Soybean

artículo científico publicado en 2023

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

artículo científico publicado en 2012

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

artículo científico publicado en 2017

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

Modelling of the crystallization kinetics of fats

Modelling two-step isothermal fat crystallization

article by Imogen Foubert et al published August 2006 in Journal of Food Engineering

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

artículo científico publicado en 2019

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

artículo científico publicado en 2020

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques

artículo científico publicado en 2023

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

artículo científico publicado en 2024

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

artículo científico publicado en 2024

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

artículo científico publicado en 2009

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

artículo científico publicado en 2019

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

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

scholarly article

Oil structuring properties of monoglycerides and phytosterols mixtures

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

artículo científico publicado en 2013

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

artículo científico publicado en 2022

Palm Sap Sugar: A Review

scholarly article

Parental RNA interference as a tool to study genes involved in rostrum development in the Neotropical brown stink bug, Euschistus heros

artículo científico publicado en 2020

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

artículo científico publicado en 2017

Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

scientific article published on 05 September 2020

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides.

artículo científico publicado en 2017

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

artículo científico publicado en 2019

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

artículo científico publicado en 2019

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)

artículo científico publicado en 2020

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)

artículo científico publicado en 2019

Polysaccharide-based oleogels prepared with an emulsion-templated approach

artículo científico publicado en 2014

Prediction of migration fat bloom on chocolate

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

artículo científico publicado en 2013

Processing of Food Powders

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

artículo científico publicado en 2012

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

artículo científico publicado en 2019

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

artículo científico publicado en 2019

Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS)

artículo científico publicado en 2022

Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process

artículo científico publicado en 2021

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

article

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

scientific article published on 01 November 2018

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

artículo científico publicado en 2006

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

artículo científico publicado en 2007

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

artículo científico publicado en 2021

Rheo-NMR to investigate fat crystallization under shear

artículo científico publicado en 2021

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

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

artículo científico publicado en 2015

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

artículo científico publicado en 2020

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

artículo científico publicado en 2009

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

artículo científico publicado en 2021

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

article by Sophie Marchand et al published May 2008 in International Dairy Journal

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

scientific article published on 19 February 2019

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

scholarly article in RSC Advances, vol. 3 no. 16, 2013

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

scholarly article

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

artículo científico publicado en 2020

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

artículo científico publicado en 2019

Synergistic interactions between lecithin and fruit wax in oleogel formation

artículo científico publicado en 2018

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

artículo científico publicado en 2024

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

The Contribution of Modern Margarine and Fat Spreads to Dietary Fat Intake

artículo científico publicado en 2016

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

artículo científico publicado en 2021

The Radical Scavenging Activity and Thermal Stability of Cinnamon Extract-Loaded Nanoparticles

artículo científico publicado en 2020

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

scientific article published on 02 July 2019

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

artículo científico publicado en 2024

The effect of temperature on structure formation in three insect batters

scientific article published on 16 April 2019

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

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

artículo científico publicado en 2013

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

scientific article published on 24 September 2020

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

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

scientific article published on 11 July 2019

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

scholarly article

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

Visualisation of particle motion in tapered fluidised bed coating units.

artículo científico publicado en 2004

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

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

artículo científico publicado en 2019

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

artículo científico publicado en 2019

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