Onderzoeker
Davy Van de Walle
- Trefwoorden:kristallisatie, sensoriek, microstructuur, reologie, glastransitie
- Disciplines:Voedseltechnologie, Voedselfysica, Food sensory sciences
Affiliaties
- Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid (Departement)
Lid
Vanaf1 jan 2018 → Heden - Vakgroep Voedselveiligheid en Voedselkwaliteit (Departement)
Lid
Vanaf1 okt 1999 → 31 dec 2017
Publicaties
41 - 50 van 91
- Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality : Gel microstructure and stiffness(2018)
Auteurs: Clare Kyomugasho, Celestin Munyensanga, Miete Celus, Davy Van de Walle, Ann M. Van Loey, Tara Grauwet, Marc E. Hendrickx
Pagina's: 331 - 342 - KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis(2018)
Auteurs: 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.
Pagina's: 365 - 375 - Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste(2018)
Auteurs: 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)
Auteurs: Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, Hayley Rottiers, Davy Van de Walle
Pagina's: 1185 - 1202 - Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions(2018)
Auteurs: Davy Van de Walle, Robbe Heymans
Pagina's: 82 - 90 - Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions(2018)
Auteurs: Jihan Santanina J. Santiago, Clare Kyomugasho, Shashikant Maheshwari, Zahra Jamsazzadeh Kermani, Davy Van de Walle, Ann M. Van Loey, Marc E. Hendrickx
Pagina's: 482 - 493 - Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures(2017)
Auteurs: Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Davy Van de Walle, Paul Finglas
Pagina's: 356 - 356 - Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels(2017)
Auteurs: Iris Tavernier, Diem Chi Doan, Davy Van de Walle, Sabine Danthine, Tom Rimaux
Pagina's: 12113 - 12125 - Feasibility of a smallU+2011scale production system approach for palm sugar sweetened dark chocolate(2017)
Auteurs: Davy Van de Walle, Sheida Kadivar, Michael Amoafo Mensah, Jim Van Durme
Pagina's: 955 - 967 - Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement(2017)
Auteurs: Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Mohd Dona Bin Sintang, Paul Van der Meeren
Pagina's: 1729 - 1738