Koen Dewettinck

Research interests

Publications

• Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

  Innovative Food Science & Emerging Technologies · 2017 · https://doi.org/10.1016/j.ifset.2017.09.023

• Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

  Food Chemistry · 2016 · https://doi.org/10.1016/j.foodchem.2016.07.123

• Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

  Food Hydrocolloids · 2016 · https://doi.org/10.1016/j.foodhyd.2016.11.008

• Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

  Food Research International · 2016 · https://doi.org/10.1016/j.foodres.2016.01.012

• Food-grade particles for emulsion stabilization

  Trends in Food Science & Technology · 2016 · https://doi.org/10.1016/j.tifs.2016.01.023

• Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

  European Journal of Lipid Science and Technology · 2015 · https://doi.org/10.1002/ejlt.201400553

• Evaluating the Oil‐Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

  Journal of the American Oil Chemists Society · 2015 · https://doi.org/10.1007/s11746-015-2645-0

• Edible oil structuring: an overview and recent updates

  Food & Function · 2015 · https://doi.org/10.1039/c5fo01006c

• Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent

  Journal of Agricultural and Food Chemistry · 2015 · https://doi.org/10.1021/acs.jafc.5b01548

• Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

  Food & Function · 2014 · https://doi.org/10.1039/c4fo00624k

• Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

  Food Control · 2014 · https://doi.org/10.1016/j.foodcont.2014.01.045

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

  Food & Function · 2014 · https://doi.org/10.1039/c4fo00034j

• Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates

  Langmuir · 2014 · https://doi.org/10.1021/la502829u

• Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

  Journal of Colloid and Interface Science · 2013 · https://doi.org/10.1016/j.jcis.2013.08.039

• Raw or heated cow milk consumption: Review of risks and benefits

  Food Control · 2012 · https://doi.org/10.1016/j.foodcont.2012.09.035

• Linking leadership empowerment behaviour to employee attitudes and behavioural intentions

  Personnel Review · 2011 · https://doi.org/10.1108/00483481111118621

• Factors governing partial coalescence in oil-in-water emulsions

  Advances in Colloid and Interface Science · 2009 · https://doi.org/10.1016/j.cis.2009.10.003

• Nutritional value of bread: Influence of processing, food interaction and consumer perception

  Journal of Cereal Science · 2008 · https://doi.org/10.1016/j.jcs.2008.01.003

• Nutritional and technological aspects of milk fat globule membrane material

  International Dairy Journal · 2008 · https://doi.org/10.1016/j.idairyj.2007.10.014

• Analysis of Phospho- and Sphingolipids in Dairy Products by a New HPLC Method

  Journal of Dairy Science · 2005 · https://doi.org/10.3168/jds.s0022-0302(05)72710-7

• Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

  Food Research International · 2005 · https://doi.org/10.1016/j.foodres.2005.09.005

• Exudate gums: occurrence, production, and applications

  Applied Microbiology and Biotechnology · 2003 · https://doi.org/10.1007/s00253-003-1354-z

• Analysis of free and esterified sterols in vegetable oils

  Journal of the American Oil Chemists Society · 2002 · https://doi.org/10.1007/s11746-002-0444-3

• Influence of the vegetable oil refining process on free and esterified sterols

  Journal of the American Oil Chemists Society · 2002 · https://doi.org/10.1007/s11746-002-0585-4

• Fluidized bed coating in food technology

  Trends in Food Science & Technology · 1999 · https://doi.org/10.1016/s0924-2244(99)00041-2

Current projects

No projects listed.