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Environmental Research|December 14, 2020
Green nature effect on stress response and stress eating in the lab: Color versus environmental contentNathalie Michels, Fien De Witte, Eline Di Bisceglie, et al.
Foods (Basel, Switzerland)|October 16, 2025
Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery ApplicationsJustine Van der Vennet, Fien De Witte, Peter Vandenabeele, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fatFien De Witte, Ivana A Penagos, Kim Moens, et al.
Soft Matter|June 18, 2024
Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterizationIvana A Penagos, Fien De Witte, Tom Rimaux, et al.
NPJ Science of Food|November 27, 2025
The effect of particles on static crystallisation in suspensions: sucrose vs inulinFien De Witte, Ivana A Penagos, Davy Van de Walle, et al.
Foods (Basel, Switzerland)|May 11, 2024
From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm OilFien De Witte, Ivana A Penagos, Davy Van de Walle, et al.
Food Research International (Ottawa, Ont.)|February 23, 2024
Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behaviorTeng Wang, Yadong Li, Fien De Witte, et al.
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