Concepedia

D. Bekaert

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Statistics

Publications

2

Citations

233

H-Index

2

Active since

1996

Affiliations

Cargill (France)(Current)

D. Bekaert is an author at Cargill (France) specializing in food texture chemistry, agriculture, and food science.

ORCID

Publications per year

1996–2024

2

Publications

2

A contribution to the study of staling of white bread: effect of water and hydrocolloid

Sylvie Davidou, Martine Le Meste, E. Debever et al. · Food Hydrocolloids · 1996 · 207 citations

, , +10

Understanding structure/rheology relationships of amidated low-methoxyl citrus and apple pectin gels: Implications of sucrose, pectin types and characteristics

Clémence Gallery, G. Agoda‐Tandjawa, D. Bekaert et al. · Food Hydrocolloids · 2024 · 26 citations

, , +17

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