Researcher
Davy Van de Walle
- Keywords:rheology, crystallisation, microstructure, sensory analysis, glass transition
- Disciplines:Food technology, Food physics, Food sensory sciences
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Food safety and food quality (Department)
Member
From1 Oct 1999 → 31 Dec 2017
Publications
1 - 10 of 91
- Visualisation of microalgal lipid bodies through electron microscopy(2024)
Authors: Ellen Verwee, Davy Van de Walle, Michiel De Bruyne, Esther Mienis, Mirna Sekulić, Peter Chaerle, Wim Vyverman, Imogen Foubert, Koen Dewettinck
Pages: 118 - 131 - Insights in the structural hierarchy of statically crystallized palm oil(2024)
Authors: Fien De Witte, Ivana Penagos, Kato Rondou, Kim Moens, Benny Lewille, Daylan Amelia Tzompa Sosa, Davy Van de Walle, Filip Van Bockstaele, Andre Skirtach, Koen Dewettinck
- Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate(2023)
Authors: Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki
- Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts(2023)
Authors: Nathaniel Hendrik, Flavio Marchesini de Oliveira, Davy Van de Walle
Pages: 190 - 205 - Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)(2023)
Authors: Matteo Forte, Sarah Currò, Davy Van de Walle, Koen Dewettinck, Massimo Mirisola, Luca Fasolato, Paolo Carletti
- Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review(2022)
Authors: Valérie Lemarcq, Davy Van de Walle, Viena Monterde, Eleni Sioriki
Pages: 5523 - 5539 - The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds(2022)
Authors: Eleni Sioriki, Emmy Tuenter, Davy Van de Walle, Valérie Lemarcq, Catherine Cazin, Steven Nolan, Luc Pieters, Koen Dewettinck
- Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate(2022)
Authors: Nathaniel Hendrik, Flavio Marchesini de Oliveira, Davy Van de Walle
Number of pages: 1 - Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks(2021)
Authors: Eleni Sioriki, Valérie Lemarcq, Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine Cazin, Steven Nolan, Luc Pieters, Davy Van de Walle
- Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion(2021)
Authors: Caian He, Davy Van de Walle, Katleen Raes
Pages: 6281 - 6290