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Researcher
Filip Van Bockstaele
- Keywords:oils and fats, food structure, formulation, rheology, bakery, functionality, multiscale analysis, crystallization, oleogelation
- Disciplines:Food technology, Food sciences and (bio)technology not elsewhere classified, Food physics, Food and additive engineering
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Applied biosciences (Department)
Member
From1 Oct 2013 → 31 Dec 2017 - Department of Food safety and food quality (Department)
Member
From1 May 2007 → 30 Apr 2013
Infrastructure
1 - 1 of 1
Projects
1 - 10 of 19
- Raman microscopy: a versatile analytical methodFrom1 Dec 2025 → TodayFunding: BOF - scientific equipment program
- Recording mixer for viscoelastic properties measurements of food matricesFrom1 Dec 2025 → TodayFunding: BOF - scientific equipment program
- Unraveling Molecular and Microstructural Transformations in Dough and Bread Processing: Emphasizing Advanced Raman SpectroscopyFrom1 Nov 2025 → TodayFunding: FWO Strategic Basic Research Grant
- CIRCOLIE: Circular, local and functional oil combinations in aqua feedFrom1 May 2025 → TodayFunding: VLAIO COOCK Collective Research & Development and Collective Knowledge Dissemination
- NOVOBAKE: plant-based alternatives for eggs in biscuit and bakery applicationsFrom1 Oct 2024 → TodayFunding: IWT / VLAIO - TETRA fund
- Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foodsFrom1 Oct 2023 → TodayFunding: BOF - projects
- Differential scanning calorimetry (DSC) to study interactions in complex food systemsFrom15 Dec 2022 → 14 Dec 2024Funding: BOF - scientific equipment program
- PulseBake: Legumes and derivatives as promising ingredients in the grain and bakery sectorFrom1 Oct 2022 → 30 Sep 2024Funding: IWT / VLAIO - TETRA fund
- Explorative mission to University of Cuenca (Ecuador) to develop a fully fledged TEAM proposalFrom1 Jan 2022 → 31 Aug 2022Funding: VLIR-UOS Global Minds
- Multiscale structuring of plant-based foodsFrom1 Sep 2021 → 31 Aug 2025Funding: BOF - projects
Publications
1 - 10 of 114
- Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture(2026)Published in: FOOD CHEMISTRYISSN: 1873-7072Issue: part 1Volume: 498
- Crystallization of wax esters in oleogels : relevance of chain length and ester bond position(2025)Published in: FOOD STRUCTURE-NETHERLANDSISSN: 2213-3291Volume: 44
- Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch(2025)Published in: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESISSN: 1879-0003Issue: part 3Volume: 306
- Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility(2025)Published in: FOOD HYDROCOLLOIDSISSN: 1873-7137Volume: 163
- Okra varieties : effect of different extraction techniques on the physicochemical, functional, and morphological attributes of okra polysaccharides(2025)Published in: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONISSN: 2193-4134Volume: 19Pages: 549 - 564
- Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae(2025)Published in: FOOD RESEARCH INTERNATIONALISSN: 1873-7145Volume: 200
- Effects of nitrogen and sulfur fertilizer treatment on the structure and physicochemical properties of resistant starch in buckwheat(2025)Published in: FOOD CHEMISTRYISSN: 1873-7072Volume: 477
- Recent advances in buckwheat starch : structure, physicochemical properties, and the effects of genetic variation and fertilization(2025)Published in: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYISSN: 1541-4337Issue: 5Volume: 24
- Comparative study of the self-assembly and thermal properties of six commercial sucrose esters(2025)Published in: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETYISSN: 1558-9331Issue: 2Volume: 102Pages: 305 - 309
- Lubricative properties of semi-crystalline lipid systems(2025)Published in: FOOD STRUCTURE-NETHERLANDSISSN: 2213-3291Volume: 44
Linked dataset
1 - 10 of 11
- Effect of shear on polymorphic transitions in monoglyceride oleogels
- Lubricative Properties of Semi-Crystalline Lipid Systems
- Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
- Crystallization behavior and structural build-up of palm stearin - wax hybrid fat blends
- Multiscale analysis of triglycerides with X-ray scattering: Implementing a shape-dependent model for CNP characterization - Supporting Dataset
- From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil
- Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels
- Crystallization behavior of monoglyceride oleogels: a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides
- Investigating the Role of CNP and CNP aggregates in the Rheological Breakdown of Triglyceride Systems - Supporting Dataset
- Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers