Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Filip Van Bockstaele

Showing results (21-30 of 38) with videos related to

Pageof 4
Sort By:
Food Research International (Ottawa, Ont.)|November 30, 2024
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreadsFrancesco Ciuffarin, Stella Plazzotta, Kato Rondou, 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.
Plants (Basel, Switzerland)|December 28, 2021
Yield and Nutritional Characterization of Thirteen Quinoa (<i>Chenopodium quinoa</i> Willd.) Varieties Grown in North-West Europe-Part IPhara De Bock, Filip Van Bockstaele, Hilde Muylle, et al.
Foods (Basel, Switzerland)|April 3, 2021
Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (<i>Amaranthus</i> sp.), Quinoa (<i>Chenopodium quinoa</i>) and Buckwheat (<i>Fagopyrum</i> sp.) SeedsPhara De Bock, Lori Daelemans, Lotte Selis, 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.
Food Chemistry|February 10, 2022
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stabilityZijian Zhi, Lei Yan, Hao Li, et al.
Foods (Basel, Switzerland)|November 27, 2024
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental AnalysisIne Heetesonne, Elke Claus, Ingrid De Leyn, 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.
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.
International Journal of Food Microbiology|February 21, 2020
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat breadEls Debonne, Fien Van Schoors, Peter Maene, et al.
Pageof 4

Showing results (21-30 of 38) with videos related to

Sort By:
Pageof 4
Food Research International (Ottawa, Ont.)|November 30, 2024
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreadsFrancesco Ciuffarin, Stella Plazzotta, Kato Rondou, 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.
Plants (Basel, Switzerland)|December 28, 2021
Yield and Nutritional Characterization of Thirteen Quinoa (<i>Chenopodium quinoa</i> Willd.) Varieties Grown in North-West Europe-Part IPhara De Bock, Filip Van Bockstaele, Hilde Muylle, et al.
Foods (Basel, Switzerland)|April 3, 2021
Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (<i>Amaranthus</i> sp.), Quinoa (<i>Chenopodium quinoa</i>) and Buckwheat (<i>Fagopyrum</i> sp.) SeedsPhara De Bock, Lori Daelemans, Lotte Selis, 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.
Food Chemistry|February 10, 2022
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stabilityZijian Zhi, Lei Yan, Hao Li, et al.
Foods (Basel, Switzerland)|November 27, 2024
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental AnalysisIne Heetesonne, Elke Claus, Ingrid De Leyn, 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.
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.
International Journal of Food Microbiology|February 21, 2020
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat breadEls Debonne, Fien Van Schoors, Peter Maene, et al.
Pageof 4