Dewettinck K - Search Results

1

Influence of cooling rate on partial coalescence in natural dairy cream.

Moens K, Tzompa-Sosa DA, Van de Walle D, Van der Meeren P, Dewettinck K. Moens K, et al. Among authors: dewettinck k. Food Res Int. 2019 Jun;120:819-828. doi: 10.1016/j.foodres.2018.11.044. Epub 2018 Nov 22. Food Res Int. 2019. PMID: 31000302

2

Consumer perception of bread quality.

Gellynck X, Kühne B, Van Bockstaele F, Van de Walle D, Dewettinck K. Gellynck X, et al. Among authors: dewettinck k. Appetite. 2009 Aug;53(1):16-23. doi: 10.1016/j.appet.2009.04.002. Epub 2009 Apr 14. Appetite. 2009. PMID: 19447521

3

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

Verbeken D, Neirinck N, Van Der Meeren P, Dewettinck K. Verbeken D, et al. Among authors: dewettinck k. Meat Sci. 2005 May;70(1):161-6. doi: 10.1016/j.meatsci.2004.12.007. Meat Sci. 2005. PMID: 22063292

4

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

Heyman B, Depypere F, Van der Meeren P, Dewettinck K. Heyman B, et al. Among authors: dewettinck k. Carbohydr Polym. 2013 Jul 25;96(2):560-7. doi: 10.1016/j.carbpol.2012.10.076. Epub 2012 Nov 9. Carbohydr Polym. 2013. PMID: 23768601

5

Influence of xanthan transition on the rheological properties of waxy starches.

Heyman B, De Hertogh D, Van der Meeren P, Depypere F, Dewettinck K. Heyman B, et al. Among authors: dewettinck k. Carbohydr Polym. 2013 Jul 25;96(2):568-77. doi: 10.1016/j.carbpol.2012.10.077. Epub 2012 Nov 9. Carbohydr Polym. 2013. PMID: 23768602

6

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

Kadivar S, De Clercq N, Van de Walle D, Dewettinck K. Kadivar S, et al. Among authors: dewettinck k. J Sci Food Agric. 2014 May;94(7):1325-31. doi: 10.1002/jsfa.6414. Epub 2013 Oct 21. J Sci Food Agric. 2014. PMID: 24115134

7

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

Patel AR, Rajarethinem PS, Grędowska A, Turhan O, Lesaffer A, De Vos WH, Van de Walle D, Dewettinck K. Patel AR, et al. Among authors: dewettinck k. Food Funct. 2014 Apr;5(4):645-52. doi: 10.1039/c4fo00034j. Food Funct. 2014. PMID: 24647527

8

Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products.

Phan TT, Le TT, Van der Meeren P, Dewettinck K. Phan TT, et al. Among authors: dewettinck k. J Dairy Sci. 2014;97(8):4799-810. doi: 10.3168/jds.2014-8030. Epub 2014 Jun 7. J Dairy Sci. 2014. PMID: 24913653 Free article.

9

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.

Vermeir L, Balcaen M, Van der Meeren P, Dewettinck K. Vermeir L, et al. Among authors: dewettinck k. Magn Reson Chem. 2015 Apr;53(4):309-13. doi: 10.1002/mrc.4202. Epub 2015 Jan 16. Magn Reson Chem. 2015. PMID: 25641404 No abstract available.

10

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

Vermeir L, Sabatino P, Balcaen M, Declerck A, Dewettinck K, Martins JC, Van der Meeren P. Vermeir L, et al. Among authors: dewettinck k. J Colloid Interface Sci. 2016 Feb 1;463:128-36. doi: 10.1016/j.jcis.2015.10.023. Epub 2015 Oct 14. J Colloid Interface Sci. 2016. PMID: 26520819

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