Claudia Delbaere

The feasibility of wax‐based oleogel as a potential co‐structurant with palm oil in low‐saturated fat confectionery fillings

Chi Diem Doan, Ashok R. Patel, Iris Tavernier et al. · European Journal of Lipid Science and Technology · 2016 · 104 citations

Potential Co‐structurant, Engineering, Chemistry +16

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Arifin Dwi Saputro, Davy Van de Walle, Roger Philip Aidoo et al. · European Food Research and Technology · 2016 · 91 citations · Full text

Food Chemistry, Palm Sap-based Sugar, Natural Alternative Sweetener +1

Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates

Sara De Pelsmaeker, Xavier Gellynck, Claudia Delbaere et al. · Food Quality and Preference · 2014 · 77 citations

Consumer-driven Product Development, Novel Food, Food Quality +12

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Emmy Tuenter, Claudia Delbaere, Ann De Winne et al. · Food Research International · 2019 · 70 citations

Chemical Composition, Volatile Composition, West African Bulk +1

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Claudia Delbaere, Davy Van de Walle, Frédéric Depypere et al. · European Journal of Lipid Science and Technology · 2016 · 69 citations

Food Chemistry, Materials Science, Fat Bloom +11