Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Benny Lewille"'
Autor:
Fien De Witte, Ivana A. Penagos, Kato Rondou, Kim Moens, Benny Lewille, Daylan A. Tzompa-Sosa, Davy Van de Walle, Filip Van Bockstaele, Andre G. Skirtach, Koen Dewettinck
Publikováno v:
Crystals, Vol 14, Iss 2, p 142 (2024)
Palm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal
Externí odkaz:
https://doaj.org/article/06b51d47fef64f0e982d6b1936304c8d
Publikováno v:
FOOD HYDROCOLLOIDS
Buckwheat is an important starch source because of its health benefits. In this study, buckwheat starches isolated from 12 varieties were analyzed based on the morphological, structural and physicochemical properties. The results showed that starch s
Autor:
Moisés João Zotti, Koen Dewettinck, Olivier Christiaens, Clauvis Nji Tizi Taning, Deise Cagliari, Benny Lewille, Guy Smagghe, Kristof De Schutter
Publikováno v:
Journal of Insect Physiology. 128:104161
In insects, the identity of body segments is controlled by homeotic genes and the knockdown of these genes during embryogenesis can lead to an abnormal development and/or atypical phenotypes. The main goal of this study was to investigate the involve
Publikováno v:
Food Hydrocolloids. 46:84-92
We report the fabrication of multiple emulsions where both the enclosed and the external water phases are structured using a combination of two non-gelling biopolymers. Emulsions (with gelled inner water droplets and gelled water continuous phase) we
Autor:
Benny Lewille, Nick Cludts, Pravin S. Rajarethinem, Ans Lesaffer, Winnok H. De Vos, Koen Dewettinck, Ashok R. Patel
Publikováno v:
Langmuir: the ACS journal of surfaces and colloids
LANGMUIR
LANGMUIR
Physical trapping of a hydrophobic liquid oil in a matrix of water-soluble biopolymers was achieved using a facile two-step process by first formulating a surfactant-free oil-in-water emulsion stabilized by biopolymers (a protein and a polysaccharide
Autor:
Ashok R. Patel, Ans Lesaffer, Koen Dewettinck, Mohd Dona Bin Sintang, Nick Cludts, Benny Lewille
Publikováno v:
ChemPhysChem. 15:3435-3439
The preparation and characterization of oleogels structured by using a combination of a surface-active and a non-surface-active polysaccharide through an emulsion-templated approach is reported. Specifically, the oleogels were prepared by first formu
Autor:
Nathalie De Clercq, Koen Dewettinck, Davy Van de Walle, Vera Van Hoed, Benny Lewille, Wijitra Liaotrakoon
Publikováno v:
Food and Bioprocess Technology. 6:416-430
White-flesh (Hylocereus undatus; WF) and red-flesh (Hylocereus polyrhizus; RF) dragon fruit purees were subjected to a heat treatment for 0 to 60 min at temperatures between 50 and 90 °C. The influence of the different heat treatments on the physico
Publikováno v:
European Journal of Lipid Science and Technology. 111:280-289
This study investigated die effect of storage temperature on triacylglycerol (TAG) migration, visual fat bloom and taste of industrially produced milk chocolates with a hazelnut-based filling. The chocolates were stored for up to 10 months at 18 degr
Autor:
Ans Lesaffer, Benny Lewille, Mohd Dona Bin Sintang, Koen Dewettinck, Ashok R. Patel, Nick Cludts
Publikováno v:
ChemPhysChem. 15:3406-3406
Autor:
Wijitra Liaotrakoon, Nathalie De Clercq, Vera Van Hoed, Davy Van de Walle, Benny Lewille, Koen Dewettinck
Publikováno v:
Food and Bioprocess Technology. 6:1365-1365