Concepedia

Karl Coghe

KC

1

Publications

15

Citations

1

H-Index

2023

Active since

Affiliations

Ghent University(Current)

Karl Coghe is an author at Ghent University specializing in food processing, thermodynamics, and food chemistry.

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Publications per year

2023–2023

1

Publications

1

Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study

Qurrotul A’yun, Karl Coghe, Ferre Rebry et al. · Food Hydrocolloids · 2023 · 15 citations · Full text

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