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
51 - 60 of 91
- Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides(2017)
Authors: Mohd Dona Bin Sintang, Sabine Danthine, Allison Brown, Davy Van de Walle, Ashok R Patel, Iris Tavernier, Tom Rimaux
Pages: 832 - 840 - Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring(2017)
Authors: Mohd Dona Bin Sintang, Sabine Danthine, Ashok Patel, Tom Rimaux, Davy Van de Walle
Pages: 387 - 396 - Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax(2017)
Authors: Diem Chi Doan, Iris Tavernier, Mohd Dona Bin Sintang, Sabine Danthine, Davy Van de Walle, Tom Rimaux
Pages: 97 - 108 - Oil structuring properties of monoglycerides and phytosterols mixtures(2017)
Authors: Mohd Dona Bin Sintang, Tom Rimaux, Davy Van de Walle, Koen Dewettinck, Ashok Patel
- Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points(2017)
Authors: . Bangun Prajanto Nusantoro, NAM Yanty, Davy Van de Walle, C Hidayat, S Danthine, Koen Dewettinck
- Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing(2017)
Authors: Karel De Winter, Davy Van de Walle, Charlotte Grootaert, Senem Kamiloglu, Lisa Miclotte, Tom Van de Wiele
Pages: 6030 - 6041 - Quality attributes of dark chocolates formulated with palm sapU+2011based sugar as nutritious and natural alternative sweetener(2017)
Authors: Davy Van de Walle, Roger Aidoo, Michael Amoafo Mensah, Nathalie De Clercq, Jim Van Durme
Pages: 177 - 191 - Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review(2016)
Authors: John Edem Kongor, Michael Hinneh, Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx
Pages: 44 - 52 - Innovative formula in chocolate manufacture: an overview and future perspective(2016)
Authors: Dimas Rahadian Aji Muhammad, Davy Van de Walle
Number of pages: 1 - Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates(2016)
Authors: Davy Van de Walle, Frédéric Depypere
Pages: 1800 - 1826