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
41 - 50 of 91
- Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality : Gel microstructure and stiffness(2018)
Authors: Clare Kyomugasho, Celestin Munyensanga, Miete Celus, Davy Van de Walle, Ann M. Van Loey, Tara Grauwet, Marc E. Hendrickx
Pages: 331 - 342 - KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis(2018)
Authors: Zhen Gao, Anna Daneva, Yuliya Salanenka, Matthias Van Durme, Marlies Huysmans, Zongcheng Lin, Freya De Winter, Steffen Vanneste, Mansour Karimi, Jan Van de Velde, et al.
Pages: 365 - 375 - Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste(2018)
Authors: Evelien M te Poele, Tim Devlamynck, Manuel Jäger, Gerrit J Gerwig, Davy Van de Walle, Anna KH Hirsch, Johannis P Kamerling, Lubbert Dijkhuizen
- Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles(2018)
Authors: Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, Hayley Rottiers, Davy Van de Walle
Pages: 1185 - 1202 - Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions(2018)
Authors: Davy Van de Walle, Robbe Heymans
Pages: 82 - 90 - Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions(2018)
Authors: Jihan Santanina J. Santiago, Clare Kyomugasho, Shashikant Maheshwari, Zahra Jamsazzadeh Kermani, Davy Van de Walle, Ann M. Van Loey, Marc E. Hendrickx
Pages: 482 - 493 - Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures(2017)
Authors: Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Davy Van de Walle, Paul Finglas
Pages: 356 - 356 - Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels(2017)
Authors: Iris Tavernier, Diem Chi Doan, Davy Van de Walle, Sabine Danthine, Tom Rimaux
Pages: 12113 - 12125 - Feasibility of a smallU+2011scale production system approach for palm sugar sweetened dark chocolate(2017)
Authors: Davy Van de Walle, Sheida Kadivar, Michael Amoafo Mensah, Jim Van Durme
Pages: 955 - 967 - Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement(2017)
Authors: Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Mohd Dona Bin Sintang, Paul Van der Meeren
Pages: 1729 - 1738