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Wallecan, Joël
23  results:
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1

Novel insights into the role of the pectin-cation-phytate m..:

Chen, Dongyan ; Bernaerts, Tom ; Debon, Stephane...
Food Research International.  163 (2023)  - p. 112216 , 2023
Link: https://doi.org/10.1016/..
 
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2

Decrease of the amount of fat in chocolate at constant visc..:

Deou, Janine ; Bessaies-Bey, Hela ; Declercq, Fabien...
Food Structure.  31 (2022)  - p. 100253 , 2022
Link: https://doi.org/10.1016/..
 
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3

Polymorphic and microstructural behaviors of palm oil/lecit..:

Smith, Paul ; Shiori, Tanaka ; Hondoh, Hironori..
Journal of the American Oil Chemists' Society.  99 (2022)  8 - p. 665-674 , 2022
Link: https://doi.org/10.1002/..
 
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4

Compositional and rheological analysis of carrageenan from ..:

Bahari, Adiguna ; Moelants, Katlijn ; Huc-Mathis, Delphine...
Food Hydrocolloids.  133 (2022)  - p. 107995 , 2022
Link: https://doi.org/10.1016/..
 
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5

Understanding the effect of time, temperature and salts on ..:

Bahari, Adiguna ; Moelants, Katlijn ; Wallecan, Joel...
Algal Research.  58 (2021)  - p. 102371 , 2021
Link: https://doi.org/10.1016/..
 
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6

Mechanical Disintegration and Particle Size Sieving of Chon..:

Bahari, Adiguna ; Moelants, Katlijn ; Kloeck, Marie...
Foods.  10 (2021)  12 - p. 2928 , 2021
Link: https://doi.org/10.3390/..
 
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7

Towards improved understanding of the viscoelastic properti..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn..
Journal of Food Engineering.  278 (2020)  - p. 109950 , 2020
Link: https://doi.org/10.1016/..
 
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8

Impact of Drying on Meso- and Nanoscale Structures of Citru..:

Makarem, Mohamadamin ; Kim, Hyojung ; Emami, Parinaz...
Industrial & Engineering Chemistry Research.  59 (2020)  7 - p. 2718-2724 , 2020
Link: https://doi.org/10.1021/..
 
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9

Effects of sucrose addition on the rheological properties o..:

Agoda-Tandjawa, Guéba ; Mazoyer, Jacques ; Wallecan, Joël.
Food Hydrocolloids.  101 (2020)  - p. 105473 , 2020
Link: https://doi.org/10.1016/..
 
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10

Strong cationic polyelectrolyte adsorption on a water swoll..:

Wallecan, Joel ; Debon, Stephane J. J.
Cellulose.  25 (2018)  8 - p. 4437-4451 , 2018
Link: https://doi.org/10.1007/..
 
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11

Effect of pH and salts on microstructure and viscoelastic p..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn...
Food Hydrocolloids.  82 (2018)  - p. 144-154 , 2018
Link: https://doi.org/10.1016/..
 
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12

Relationship between processing history and functionality r..:

Déléris, Isabelle ; Wallecan, Joël
Advances in Colloid and Interface Science.  246 (2017)  - p. 1-12 , 2017
Link: https://doi.org/10.1016/..
 
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13

Physico-chemical and viscoelastic properties of high pressu..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn...
Food Hydrocolloids.  72 (2017)  - p. 358-371 , 2017
Link: https://doi.org/10.1016/..
 
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14

Understanding the Effect of Processing on the Structure of ..:

Wallecan, Joel ; Dong, Jinping ; Moelants, Katlijn...
Microscopy and Microanalysis.  23 (2017)  S1 - p. 1124-1125 , 2017
Link: https://doi.org/10.1017/..
 
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15

Influence of high-pressure homogenization on functional pro..:

Van Buggenhout, Sandy ; Wallecan, Joël ; Christiaens, Stefanie...
Innovative Food Science & Emerging Technologies.  30 (2015)  - p. 51-60 , 2015
Link: https://doi.org/10.1016/..
 
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