Isabella Van Damme

Valorisation strategies for cocoa pod husk and its fractions

Fei Lü, Julia Rodríguez‐García, Isabella Van Damme et al. · Current Opinion in Green and Sustainable Chemistry · 2018 · 160 citations · Full text

Agriculture, Agronomy, Food Science +9

Phase behavior of C18 monoglyceride in hydrophobic solutions

Chia‐Hung Chen, Isabella Van Damme, Eugene M. Terentjev · Soft Matter · 2008 · 86 citations

Natural Sciences, Materials Science, Lipid Biochemistry +16

Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content

Elena Blanco, Daniel J. M. Hodgson, Michiel Hermes et al. · Proceedings of the National Academy of Sciences · 2019 · 73 citations · Full text

Engineering, Food Science, Materials Science +17

Shear Rheology of Molten Crumb Chocolate

J Taylor, Isabella Van Damme, Michael L. Johns et al. · Journal of Food Science · 2009 · 68 citations

Agriculture, Food Science, Materials Science +13

Oral processing of two milk chocolate samples

Ana Margarida Carvalho-da-Silva, Isabella Van Damme, W.L. Taylor et al. · Food & Function · 2012 · 56 citations

Agriculture, Dairy Science, Food Science +17