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Filip van Bockstaele results 19 · Newest (Page 1/1, per page 25)
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Enhancing iodine delivery through sourdough wheat bread: influence of biofortified flour and iodized salt on iodine concentration and bioaccessibilityNARA Subscribed
Food Chemistry · 2026 · Vol. 498 · Elsevier
Hind Belarbi; Fassil Kebede; Ingrid De Leyn; Filip Van Bockstaele; Tom Van De Wiele; Fleur Lambrecht; Ismail Cakmak; Gijs Du Laing
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Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving textureNARA Subscribed
Food Chemistry · 2026 · Vol. 498 · Elsevier
Noussaire El Fihry; Ilse De Leersnyder; Pieter Vermeir; David Laureys; Jessika De Clippeleer; Filip Van Bockstaele; Tony Ruyssen; Mia Eeckhout; Khalil El Mabrouk; Hassan Hajjaj
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Effect of okra polysaccharides extract powder on mixolab attributes, physicochemical characteristics and in-vitro starch digestibility of wheat breadNARA Subscribed
Bioactive Carbohydrates and Dietary Fibre · 2025 · Vol. 34 · Elsevier
Mehak Fatima; Allah Rakha; Muhammad Saeed; Muhammad Shahid; Filip Van Bockstaele
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Effects of nitrogen and sulfur fertilizer treatment on the structure and physicochemical properties of resistant starch in buckwheatNARA Subscribed
Food Chemistry · 2025 · Vol. 477 · Elsevier
Licheng Gao; Filip Van Bockstaele; Geert Haesaert; Andre Skirtach; Mia Eeckhout
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Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibilityNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 163 · Elsevier
Ozge Guven; Ilkay Sensoy; Ingrid De Leyn; Koen Dewettinck; Filip Van Bockstaele
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Lubricative properties of semi-crystalline lipid systemsNARA Subscribed
Food Structure · 2025 · Vol. 44 · Elsevier
Lennaert Sanders; Fien De Witte; Davy Van de Walle; Filip Van Bockstaele; Koen Dewettinck
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Crystallization of wax esters in oleogels – Relevance of chain length and ester bond positionNARA Subscribed
Food Structure · 2025 · Vol. 44 · Elsevier
Henriette Brykczynski; Thalea Schmidt; Ivana A. Penagos; Kato Rondou; Filip Van Bockstaele; Eckhard Flöter
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Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicaeNARA Subscribed
Food Research International · 2025 · Vol. 200 · Elsevier
Fiona Småros; Virve Vidgren; Kato Rondou; Kaisu Riihinen; Pezhman Mohammadi; Koen Dewettinck; Filip van Bockstaele; Kari Koivuranta; Nesli Sozer
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Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fatNARA Subscribed
Food Research International · 2024 · Vol. 197 · Elsevier
Fien De Witte; Ivana A. Penagos; Kim Moens; Andre G. Skirtach; Filip Van Bockstaele; Koen Dewettinck
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Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreadsNARA Subscribed
Food Research International · 2024 · Vol. 196 · Elsevier
Francesco Ciuffarin; Stella Plazzotta; Kato Rondou; Filip Van Bockstaele; Koen Dewettinck; Lara Manzocco; Sonia Calligaris
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Combined effects of nitrogen and sulfur fertilizers on chemical composition, structure and physicochemical properties of buckwheat starchNARA Subscribed
Food Chemistry · 2024 · Vol. 459 · Elsevier
Licheng Gao; Geert Haesaert; Filip Van Bockstaele; Pieter Vermeir; Andre Skirtach; Mia Eeckhout
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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsionsNARA Subscribed
Journal of Food Engineering · 2024 · Vol. 376 · Elsevier
Zijian Zhi; Ivana A. Penagos; Koen Dewettinck; Filip van Bockstaele
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Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printingNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 153 · Elsevier
Matthias D.R. Lenie; Safoura Ahmadzadeh; Filip Van Bockstaele; Ali Ubeyitogullari
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Destabilization of a model O/W/O double emulsion: From bulk to interfaceNARA Subscribed
Food Chemistry · 2024 · Vol. 445 · Elsevier
Zijian Zhi; Hao Li; Indi Geurs; Benny Lewille; Rui Liu; Paul Van der Meeren; Koen Dewettinck; Filip van Bockstaele
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Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspectiveNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 148 · Elsevier
Zijian Zhi; Hao Li; Indi Geurs; Benny Lewille; Rui Liu; Paul Van der Meeren; Koen Dewettinck; Filip van Bockstaele
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Recent progress in oil-in-water-in-oil (O/W/O) double emulsionsNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2023 · Vol. 63 · Issue 23 · Taylor & Francis
Zijian Zhi; Rui Liu; Wenjun Wang; Koen Dewettinck; Filip Van Bockstaele
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Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gumsNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 140 · Elsevier
Behraad Tirgarian; Jamshid Farmani; Reza Farahmandfar; Jafar M. Milani; Filip Van Bockstaele
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Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varietiesNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 137 · Elsevier
Licheng Gao; Filip Van Bockstaele; Benny Lewille; Geert Haesaert; Mia Eeckhout
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In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell modelNARA Subscribed
Food Research International · 2023 · Vol. 164 · Elsevier
Katty Cabezas-Terán; Charlotte Grootaert; Johana Ortiz; Silvana Donoso; Jenny Ruales; Filip Van Bockstaele; John Van Camp; Tom Van de Wiele
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