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Koen Dewettinck

Showing results (1-10 of 120) with videos related to

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Food & Function|September 29, 2015
Edible oil structuring: an overview and recent updatesAshok R Patel, Koen Dewettinck
European Journal of Lipid Science and Technology : EJLST|January 5, 2016
Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gelAshok R Patel, Koen Dewettinck
Food Research International (Ottawa, Ont.)|September 10, 2018
Crystallization behavior of emulsified fats influences shear-induced partial coalescenceKim Moens, Iris Tavernier, Koen Dewettinck
Advances in Colloid and Interface Science|November 17, 2009
Factors governing partial coalescence in oil-in-water emulsionsEveline Fredrick, Pieter Walstra, Koen Dewettinck
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Integrated numerical spray model and event-driven Monte Carlo model of the fluidised bed coating processFrederik Ronsse, Koen Dewettinck, Jan G Pieters
Journal of Food Protection|February 25, 2005
Computational fluid dynamics analysis for process impact assessment during thermal pasteurization of intact eggsSiegfried Denys, Jan G Pieters, Koen Dewettinck
Journal of Agricultural and Food Chemistry|May 2, 2015
Rheological profiling of organogels prepared at critical gelling concentrations of natural waxes in a triacylglycerol solventAshok R Patel, Mehrnoosh Babaahmadi, Ans Lesaffer, et al.
Gels (Basel, Switzerland)|October 25, 2024
Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride OleogelsKato Rondou, Antonia Dewettinck, Koen Dewettinck, et al.
Journal of Food Science and Technology|September 2, 2021
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drinkDimas Rahadian Aji Muhammad, John Edem Kongor, Koen Dewettinck
Journal of Agricultural and Food Chemistry|September 14, 2006
Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatingsImogen Foubert, Jeroen Vereecken, Kevin W Smith, et al.
Pageof 12

Showing results (1-10 of 120) with videos related to

Sort By:
Pageof 12
Food & Function|September 29, 2015
Edible oil structuring: an overview and recent updatesAshok R Patel, Koen Dewettinck
European Journal of Lipid Science and Technology : EJLST|January 5, 2016
Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gelAshok R Patel, Koen Dewettinck
Food Research International (Ottawa, Ont.)|September 10, 2018
Crystallization behavior of emulsified fats influences shear-induced partial coalescenceKim Moens, Iris Tavernier, Koen Dewettinck
Advances in Colloid and Interface Science|November 17, 2009
Factors governing partial coalescence in oil-in-water emulsionsEveline Fredrick, Pieter Walstra, Koen Dewettinck
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Integrated numerical spray model and event-driven Monte Carlo model of the fluidised bed coating processFrederik Ronsse, Koen Dewettinck, Jan G Pieters
Journal of Food Protection|February 25, 2005
Computational fluid dynamics analysis for process impact assessment during thermal pasteurization of intact eggsSiegfried Denys, Jan G Pieters, Koen Dewettinck
Journal of Agricultural and Food Chemistry|May 2, 2015
Rheological profiling of organogels prepared at critical gelling concentrations of natural waxes in a triacylglycerol solventAshok R Patel, Mehrnoosh Babaahmadi, Ans Lesaffer, et al.
Gels (Basel, Switzerland)|October 25, 2024
Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride OleogelsKato Rondou, Antonia Dewettinck, Koen Dewettinck, et al.
Journal of Food Science and Technology|September 2, 2021
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drinkDimas Rahadian Aji Muhammad, John Edem Kongor, Koen Dewettinck
Journal of Agricultural and Food Chemistry|September 14, 2006
Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatingsImogen Foubert, Jeroen Vereecken, Kevin W Smith, et al.
Pageof 12