Researcher
Filip Van Bockstaele
- Keywords:oils and fats, food structure, formulation, rheology, bakery, functionality
- Disciplines:Food technology, Food sciences and (bio)technology not elsewhere classified, Food physics, Food and additive engineering
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Applied biosciences (Department)
Member
From1 Oct 2013 → 31 Dec 2017 - Department of Food safety and food quality (Department)
Member
From1 May 2007 → 30 Apr 2013
Projects
1 - 10 of 13
- Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foodsFrom1 Oct 2023 → TodayFunding: BOF - projects
- Differential scanning calorimetry (DSC) to study interactions in complex food systemsFrom15 Dec 2022 → TodayFunding: BOF - scientific equipment program
- PulseBake: Peulvruchten en afgeleiden als beloftevolle ingrediënten in de graan- en bakkerijsectorFrom1 Oct 2022 → TodayFunding: IWT / VLAIO - TETRA fund
- Explorative mission to University of Cuenca (Ecuador) to develop a fully fledged TEAM proposalFrom1 Jan 2022 → 31 Aug 2022Funding: VLIR-UOS Global Minds
- Multiscale structuring of plant-based foodsFrom1 Sep 2021 → TodayFunding: BOF - projects
- Benchtop low-resolution NMR spectrometer with gradient probe.From1 Dec 2020 → 30 Nov 2022Funding: BOF - scientific equipment program
- Elucidating the structure of soft matter fat systems by multiscale analysis approachFrom1 Nov 2020 → TodayFunding: FWO Strategic Basic Research Grant
- CropExplore - Exploration of alternative raw materials for application in the food sectorFrom1 Feb 2018 → 30 Apr 2022Funding: IWT / VLAIO - VIS
- Processing of pseudocereals: nutritional and technological implicationsFrom1 Oct 2017 → 30 Sep 2021Funding: BOF - Doctoral projects
- ALTERBAKE - Application possibilities of alternative cereals in the development of innovative bakery productsFrom1 Oct 2017 → 31 Oct 2019Funding: IWT / VLAIO - TETRA fund
Publications
1 - 10 of 70
- Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective(2024)
Authors: Zijian Zhi, Hao Li, Indi Geurs, Benny Lewille, Rui Liu, Paul Van der Meeren, Koen Dewettinck, Filip Van Bockstaele
- 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
- Margarine and fat spreads(2023)
Authors: Filip Van Bockstaele, Ivana Penagos, Kato Rondou, Miguel Ângelo Parente Ribeiro Cerqueira, Lorenzo Pastrana
Pages: 366 - 391 - Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels(2023)
Authors: Kato Rondou, Koen Dewettinck, Filip Van Bockstaele
Number of pages: 1 - Static crystallization of palm oil : a view on the full length-scale(2023)
Authors: Fien De Witte, Ivana Penagos, Kato Rondou, Kim Moens, Benny Lewille, Andre Skirtach, Filip Van Bockstaele, Koen Dewettinck
Number of pages: 1 - Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums(2023)
Authors: Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, Jafar M. Milani, Filip Van Bockstaele
- Formulation of an O/W/O double emulsion model system and its instability mechanism(2023)
Authors: Zijian Zhi, Paul Van der Meeren, Filip Van Bockstaele
Number of pages: 1 - Recent progress in oil-in-water-in-oil (O/W/O) double emulsions(2023)
Authors: Zijian Zhi, Rui Liu, Wenjun Wang, Koen Dewettinck, Filip Van Bockstaele
Pages: 6196 - 6207 - Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers(2023)
Authors: Ivana Penagos, Juan Murillo Moreno, Filip Van Bockstaele
- An extrusion-based 3D food printing approach for generating alginate-pectin particles(2023)
Authors: Valentine Rysenaer, Safoura Ahmadzadeh, Filip Van Bockstaele, Ali Ubeyitogullari