Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Filip Van Bockstaele"'
Publikováno v:
Crystals, Vol 14, Iss 6, p 566 (2024)
In many food applications, the mechanical properties of fats play a critical role in determining the processing performance of fat-rich products. In fact, fat crystal networks form a particular class of soft materials that exhibit viscoelastic proper
Externí odkaz:
https://doaj.org/article/73a7e21aa97f4594a542b99b03569721
Autor:
Mengfan Li, Xiaoling Wu, Zewang Guo, Ruichen Gao, Zifu Ni, Hualing Cui, Minhua Zong, Filip Van Bockstaele, Wenyong Lou
Publikováno v:
Microbiome, Vol 11, Iss 1, Pp 1-14 (2023)
Abstract Background Lactobacillus species in gut microbiota shows great promise in alleviation of metabolic diseases. However, little is known about the molecular mechanism of how Lactobacillus interacts with metabolites in circulation. Here, using h
Externí odkaz:
https://doaj.org/article/af33bee23aea4a96bab03ce5d18a2d69
Autor:
Fien De Witte, Ivana A. Penagos, Davy Van de Walle, Andre G. Skirtach, Koen Dewettinck, Filip Van Bockstaele
Publikováno v:
Foods, Vol 13, Iss 9, p 1372 (2024)
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making
Externí odkaz:
https://doaj.org/article/00e7a871ea7d40498dcc9adbf1908635
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:
Foods, Vol 13, Iss 2, p 224 (2024)
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finishe
Externí odkaz:
https://doaj.org/article/a7f82d975846446aa28cdc617a163dea
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100404- (2023)
In the present study, alginate-pectin (Al–P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP
Externí odkaz:
https://doaj.org/article/99bf59495c7d44628d994f06dbb97ebf
Publikováno v:
Foods, Vol 12, Iss 9, p 1850 (2023)
This research aims to explore the potential of waxes as ingredients in the formulation of food-grade water-in-oleogel emulsions without added emulsifiers. The effects of the wax type, wax concentration and water concentration were tested on systems c
Externí odkaz:
https://doaj.org/article/fd0301ddec4d4e29af342e61b858ce79
Publikováno v:
Plants, Vol 11, Iss 3, p 265 (2022)
Quinoa cultivation has gained increasing interest in Europe but more research on the characteristics of European varieties is required to help determine their end use applications. A comparative study was performed on 13 quinoa varieties cultivated u
Externí odkaz:
https://doaj.org/article/7fb33d74e3c24157807e39b2b58b3990
Autor:
Phara De Bock, Filip Van Bockstaele, Hilde Muylle, Paul Quataert, Pieter Vermeir, Mia Eeckhout, Gerda Cnops
Publikováno v:
Plants, Vol 10, Iss 12, p 2689 (2021)
The cultivation of quinoa has gained increasing interest in Europe. Different European varieties exist, but more research is required to understand the individual variety characteristics for end-use applications. The objective of this study is to eva
Externí odkaz:
https://doaj.org/article/e7b6fafefe724c8782c21484df95039d
Autor:
Phara De Bock, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout, Filip Van Bockstaele
Publikováno v:
Foods, Vol 10, Iss 3, p 651 (2021)
A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteri
Externí odkaz:
https://doaj.org/article/ea5b249c4ac3426db56f0c3489538998