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Filip Van Bockstaele

Showing results (11-20 of 38) with videos related to

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Food Chemistry|June 13, 2022
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugatesBehraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, et al.
Foods (Basel, Switzerland)|May 13, 2023
Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added EmulsifiersIvana A Penagos, Juan Sebastian Murillo Moreno, Koen Dewettinck, et al.
Foods (Basel, Switzerland)|January 23, 2024
An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye BreadsCeleste Verbeke, Els Debonne, Hannah Van Leirsberghe, et al.
Food Chemistry|July 9, 2024
Combined effects of nitrogen and sulfur fertilizers on chemical composition, structure and physicochemical properties of buckwheat starchLicheng Gao, Geert Haesaert, Filip Van Bockstaele, et al.
International Journal of Biological Macromolecules|February 28, 2025
Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starchSha Yang, Els Debonne, Lina Liu, et al.
Food Microbiology|June 17, 2019
Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a<sub>w</sub>, temperatureEls Debonne, An Vermeulen, Filip Van Bockstaele, et al.
Appetite|May 19, 2009
Consumer perception of bread qualityXavier Gellynck, Bianka Kühne, Filip Van Bockstaele, et al.
Plants (Basel, Switzerland)|February 15, 2022
Physicochemical Characterization of Thirteen Quinoa (<i>Chenopodium quinoa</i> Willd.) Varieties Grown in North-West Europe-Part IIPhara De Bock, Gerda Cnops, Hilde Muylle, 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 Microbiology|January 31, 2020
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage mouldsEls Debonne, An Vermeulen, Naomi Bouboutiefski, et al.
Pageof 4

Showing results (11-20 of 38) with videos related to

Sort By:
Pageof 4
Food Chemistry|June 13, 2022
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugatesBehraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, et al.
Foods (Basel, Switzerland)|May 13, 2023
Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added EmulsifiersIvana A Penagos, Juan Sebastian Murillo Moreno, Koen Dewettinck, et al.
Foods (Basel, Switzerland)|January 23, 2024
An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye BreadsCeleste Verbeke, Els Debonne, Hannah Van Leirsberghe, et al.
Food Chemistry|July 9, 2024
Combined effects of nitrogen and sulfur fertilizers on chemical composition, structure and physicochemical properties of buckwheat starchLicheng Gao, Geert Haesaert, Filip Van Bockstaele, et al.
International Journal of Biological Macromolecules|February 28, 2025
Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starchSha Yang, Els Debonne, Lina Liu, et al.
Food Microbiology|June 17, 2019
Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a<sub>w</sub>, temperatureEls Debonne, An Vermeulen, Filip Van Bockstaele, et al.
Appetite|May 19, 2009
Consumer perception of bread qualityXavier Gellynck, Bianka Kühne, Filip Van Bockstaele, et al.
Plants (Basel, Switzerland)|February 15, 2022
Physicochemical Characterization of Thirteen Quinoa (<i>Chenopodium quinoa</i> Willd.) Varieties Grown in North-West Europe-Part IIPhara De Bock, Gerda Cnops, Hilde Muylle, 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 Microbiology|January 31, 2020
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage mouldsEls Debonne, An Vermeulen, Naomi Bouboutiefski, et al.
Pageof 4