Koen Dewettinck

Senior Full Professor

Ghent University

Belgium

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Koen Dewettinck is a Senior Full Professor at Ghent University in Belgium. His research primarily focuses on food science, including the molecular interactions in breadmaking, the crystallization behavior of fats, and the microbial production of food lipids. He has published recent articles on various topics such as surface free energy measurement in chocolates and the structural characterization of edible scaffolds for cultured meat production.

Koen Dewettinck

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Articles (20)

Opportunities and challenges to determine surface free energy of chocolates on microscopic scale from atomic force microscopy adhesion measurements

Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Effect of Shear on Polymorphic Transitions in Monoglyceride Oleogels

Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae

Animal-free edible scaffolds from soy protein isolate for the scalable production of cultured meat

Terahertz time-domain transmission spectroscopy of water and hydrogel thin films: Extraction of optical parameters and application to agarose gel characterization

Crystallization Behavior and Structural Build-Up of Palm Stearin - Wax Hybrid Fat Blends

Emulsion-filled bulk gels based on alginate and gellan gum: The fabrication, characterization, curcumin delivery, and antioxidative properties

Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis

Structural Build-Up and Stability of Hybrid Monoglyceride–Triglyceride Oleogels

Light‐Based 3D Printing of Gelatin‐Based Biomaterial Inks to Create a Physiologically Relevant In Vitro Fish Intestinal Model

Chocolate Tempering in a Rheometer: Monitoring Rheological Properties During and After Crystallization of Cocoa Butter

Method Optimization for Quantification of GABA and Isoflavone Aglycones in Germinated Soybean

Accurate Evaluation of the Flow Properties of Molten Chocolate: Circumventing Artefacts

Effect of tasting and flavour on chocolate-evoked emotions by consumers

Development of a method to determine the SFC in the fat phase of emulsions using TD‐NMR FID‐CPMG deconvolution

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

Collaborators (6)

Knut Franke

Antoine Trzcinski

Kato Rondou

Wouter Saeys

Fulvio Gandolfi

Tiziana A.L. Brevini

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