Onderzoeker
Davy Van de Walle
- Trefwoorden:kristallisatie, sensoriek, microstructuur, reologie, glastransitie
- Disciplines:Voedseltechnologie, Voedselfysica, Food sensory sciences
Affiliaties
- Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid (Departement)
Lid
Vanaf1 jan 2018 → Heden - Vakgroep Voedselveiligheid en Voedselkwaliteit (Departement)
Lid
Vanaf1 okt 1999 → 31 dec 2017
Publicaties
1 - 10 van 91
- Visualisation of microalgal lipid bodies through electron microscopy(2024)
Auteurs: Ellen Verwee, Davy Van de Walle, Michiel De Bruyne, Esther Mienis, Mirna Sekulić, Peter Chaerle, Wim Vyverman, Imogen Foubert, Koen Dewettinck
Pagina's: 118 - 131 - Insights in the structural hierarchy of statically crystallized palm oil(2024)
Auteurs: Fien De Witte, Ivana Penagos, Kato Rondou, Kim Moens, Benny Lewille, Daylan Amelia Tzompa Sosa, Davy Van de Walle, Filip Van Bockstaele, Andre Skirtach, Koen Dewettinck
- Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate(2023)
Auteurs: Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki
- Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts(2023)
Auteurs: Nathaniel Hendrik, Flavio Marchesini de Oliveira, Davy Van de Walle
Pagina's: 190 - 205 - Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)(2023)
Auteurs: Matteo Forte, Sarah Currò, Davy Van de Walle, Koen Dewettinck, Massimo Mirisola, Luca Fasolato, Paolo Carletti
- Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review(2022)
Auteurs: Valérie Lemarcq, Davy Van de Walle, Viena Monterde, Eleni Sioriki
Pagina's: 5523 - 5539 - The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds(2022)
Auteurs: Eleni Sioriki, Emmy Tuenter, Davy Van de Walle, Valérie Lemarcq, Catherine Cazin, Steven Nolan, Luc Pieters, Koen Dewettinck
- Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate(2022)
Auteurs: Nathaniel Hendrik, Flavio Marchesini de Oliveira, Davy Van de Walle
Aantal pagina's: 1 - Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks(2021)
Auteurs: Eleni Sioriki, Valérie Lemarcq, Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine Cazin, Steven Nolan, Luc Pieters, Davy Van de Walle
- Encapsulation of Lactobacillus in low-methoxyl pectin-based microcapsules stimulates biofilm formation : enhanced resistances to heat shock and simulated gastrointestinal digestion(2021)
Auteurs: Caian He, Davy Van de Walle, Katleen Raes
Pagina's: 6281 - 6290