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
21 - 30 of 91
- Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability(2020)
Authors: Chiara Roye, Karen Bulckaen, Yamina De Bondt, Inge Liberloo, Davy Van de Walle, Christophe M. Courtin
Pages: 20 - 33 - Roasting-induced changes in cocoa beans with respect to the mood pyramid(2020)
Authors: Valérie Lemarcq, Emmy Tuenter, Anastasia Bondarenko, Davy Van de Walle, Luc De Vuyst, Luc Pieters, Eleni Sioriki
- Meshes-to-fibrils transition of gellan gum hydrogel architecture by thermal annealing(2020)
Authors: Anatolii Abalymov, Louis Van der Meeren, Davy Van de Walle, Andre Skirtach, Bogdan Parakhonskiy
- Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran(2020)
Authors: Yamina De Bondt, Natalia Rosa-Sibakov, Inge Liberloo, Chiara Roye, Davy Van de Walle, Peter Goos, Emilia Nordlund, Christophe M. Courtin
- Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages(2019)
Authors: Seline Glorieux, Liselot Steen, Davy Van de Walle, Imogen Foubert, Ilse Fraeye
Pages: 16 - 26 - Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques(2019)
Authors: Michael Hinneh, Davy Van de Walle, Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Arifin Dwi Saputro, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pages: 59 - 71 - Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from U+2018bulkU+2019 cocoa beans? (part I : aroma profiling of chocolates)(2019)
Authors: Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Ann De Winne, Julien Simonis, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pages: 84 - 98 - Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles(2019)
Authors: Dimas Rahadian Aji Muhammad, Carolina Gomez Gonzalez, Davy Van de Walle, Paul Van der Meeren
Pages: 976 - 989 - The effect of temperature on structure formation in three insect batters(2019)
Authors: Jana Scholliers, Liselot Steen, Seline Glorieux, Davy Van de Walle, Ilse Fraeye
Pages: 411 - 418 - Palm sap sugar : a review(2019)
Authors: Arifin Dwi Saputro, Davy Van de Walle
Pages: 862 - 867