Filip Van Bockstaele

Nutritional value of bread: Influence of processing, food interaction and consumer perception

Koen Dewettinck, Filip Van Bockstaele, Bianka Kühne et al. · Journal of Cereal Science · 2008 · 534 citations

Food Choice, Nutrition, Food Marketing +9

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian Zhi, Lei Yan, Hao Li et al. · Food Chemistry · 2021 · 100 citations · Full text

Food Colloid, Engineering, Biochemistry +12

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar et al. · Food Chemistry · 2022 · 91 citations · Full text

Biomanufacturing, Biochemistry, Microemulsion +3

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van Bockstaele, Ingrid De Leyn, Mia Eeckhout et al. · Journal of Food Engineering · 2011 · 87 citations

Rheological Measurement, Rheological Constitutive Equation, Engineering +8

Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Els Debonne, Filip Van Bockstaele, Ingrid De Leyn et al. · LWT · 2017 · 76 citations

Antifungal Agent, Par-baked Wheat, Food Preservatives +3