Joël Wallecan - Concepedia

Author

Joël Wallecan

Cargill (Belgium)ORCID

Also Known As

Editor Applied Rheology, J. Wallecan, Joel Wallecan, Joël R. Wallecan, Joël Wallecan, Jöel Wallecan, Wallecan , J.

Publications

398

Citations

H-Index

Concepts

All Affiliations

Cargill (Belgium)KU Leuven Cargill (France)

About

Joël Wallecan is an author at Cargill (Belgium) specializing in rheology, engineering, and mechanical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	160
2	Mechanical Engineering	5	5	160
3	Health Sciences	4	4	121
4	Materials Science	3	3	89
5	Mechanics	1	1	12

Joël Wallecan

Publications

319

Citations

H-Index

Page 1

	Year	Citations
Emulsifying and stabilizing properties of functionalized orange pulp fibers Joël Wallecan, C. H. McCrae, Stéphane Debon, Food Hydrocolloids Wood Fibre	2015	68
Influence of high-pressure homogenization on functional properties of orange pulp Sandy Van Buggenhout, Joël Wallecan, Stefanie Christiaens, Innovative Food Science & Emerging Technologies Materials ScienceEngineeringMechanical EngineeringRheologyOrange Pulp	2015	55
Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction Katleen L.D.D. Willemsen, Agnese Panozzo, Katlijn Moelants, Food Hydrocolloids EngineeringEdible PackagingMechanical EngineeringPolymer ScienceHigh Pressure	2017	51
Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus Adiguna Bahari, Katlijn Moelants, Joël Wallecan, Algal Research Food ChemistryCarrageenan ExtractionFood AnalysisChondrus CrispusFood Technology	2021	34
Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization Katleen L.D.D. Willemsen, Agnese Panozzo, Katlijn Moelants, Food Hydrocolloids Materials ScienceHigh Pressure HomogenizationFiber ReinforcementEngineeringHigh-performance Fiber	2018	22
New insights on the thermal analysis of low moisture composite foods Gaëlle Roudaut, Joël Wallecan Carbohydrate Polymers EngineeringMechanical EngineeringAgricultural EconomicsThermal AnalysisNew Insights	2014	20
Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate Janine Deou, Hela Bessaies-Bey, Fabien Declercq, Food Structure Food ColloidParticle Size DistributionFood PhysicRheologyFood Engineering	2022	20
Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction Adiguna Bahari, Katlijn Moelants, Marie Kloeck, Foods	2021	13
Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying G. Agoda‐Tandjawa, Joël Wallecan, Virginie Langendorff Food Hydrocolloids Food ChemistryFood ColloidBiomanufacturingSucrose AdditionRheological Properties	2019	12
Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume Katleen L.D.D. Willemsen, Agnese Panozzo, Katlijn Moelants, Journal of Food Engineering Materials ScienceFiber ReinforcementEngineeringMechanicsPolymer Science	2020	12

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