E-LIB Suche - Ergebnisse für: Van de Walle, Davy

1

Influence of PET as single-use contact material on gloss an..:

Schroeder, Sarah ; Schimke, Lena Marie ; Bindrich, Ute...
Food Structure. 40 (2024) - p. 100375 , 2024

Link: https://doi.org/10.1016/..

2

Visualisation of microalgal lipid bodies through electron m..:

Verwee, Ellen ; Van de Walle, Davy ; De Bruyne, Michiel...
Journal of Microscopy. 293 (2024) 2 - p. 118-131 , 2024

Link: https://doi.org/10.1111/..

3

Influencing chocolate gloss inhomogeneities by the choice o..:

Schroeder, Sarah ; Beiner, Anna Naemi ; Bindrich, Ute...
Food Structure. 40 (2024) - p. 100373 , 2024

Link: https://doi.org/10.1016/..

4

Edible insects as a novel source of lecithin: Extraction an..:

Li, An ; Dewettinck, Koen ; Verheust, Yannick...
Food Chemistry. 452 (2024) - p. 139391 , 2024

Link: https://doi.org/10.1016/..

5

State of the art, challenges, and future prospects for the ..:

Caron, Elise ; Van de Walle, Davy ; Dewettinck, Koen.
Food Research International. 192 (2024) - p. 114712 , 2024

Link: https://doi.org/10.1016/..

6

Terahertz time-domain transmission spectroscopy of water an..:

Zapanta, Mark Justine ; Chen, Xuequan ; Van de Walle, Davy...
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 320 (2024) - p. 124563 , 2024

Link: https://doi.org/10.1016/..

7

Insights in the Structural Hierarchy of Statically Crystall..:

De Witte, Fien ; Penagos, Ivana A. ; Rondou, Kato...
Crystals. 14 (2024) 2 - p. 142 , 2024

Link: https://doi.org/10.3390/..

8

From Nucleation to Fat Crystal Network: Effects of Stearic–..:

De Witte, Fien ; Penagos, Ivana A. ; Van de Walle, Davy...
Foods. 13 (2024) 9 - p. 1372 , 2024

Link: https://doi.org/10.3390/..

9

Differentiation of the microstructures of agarose hydrogels..:

, In: 2023 48th International Conference on Infrared, Millimeter, and Terahertz Waves (IRMMW-THz),

Zapanta, Mark Justine ; Van De Walle, Davy ; Postelmans, Annelies.. - p. 1-2 , 2023

Link: https://doi.org/10.1109/..

10

Monitoring Solidification and Storage Stability of Well-Tem..:

Hendrik, Nathaniel J. ; Penagos, Ivana A. ; De Witte, Fien...
Food and Bioprocess Technology. 17 (2023) 8 - p. 2181-2205 , 2023

Link: https://doi.org/10.1007/..

11

Microwave Roasting as an Alternative to Convection Roasting..:

Schouteten, Joachim J. ; Lemarcq, Valérie ; Van de Walle, Davy..
Foods. 12 (2023) 4 - p. 887 , 2023

Link: https://doi.org/10.3390/..

12

Chocolate Tempering in a Rheometer: Monitoring Rheological ..:

J. Hendrik, Nathaniel ; H. Marchesini, Flávio ; Van de Walle, Davy.
Food Analytical Methods. 16 (2023) 9-10 - p. 1555-1570 , 2023

Link: https://doi.org/10.1007/..

13

An in-depth multiphasic analysis of the chocolate productio..:

Díaz-Muñoz, Cristian ; Van de Voorde, Dario ; Tuenter, Emmy...
Food Microbiology. 109 (2023) - p. 104115 , 2023

Link: https://doi.org/10.1016/..

14

The effect of cocoa alkalization on the non-volatile and vo..:

Sioriki, Eleni ; Tuenter, Emmy ; de Walle, Davy Van...
Food Chemistry. 381 (2022) - p. 132082 , 2022

Link: https://doi.org/10.1016/..

15

Flavor diversification of dark chocolate produced through m..:

Lemarcq, Valérie ; Monterde, Viena ; Tuenter, Emmy...
LWT. 159 (2022) - p. 113198 , 2022

Link: https://doi.org/10.1016/..