Davy Van de Walle

Nutritional value of bread: Influence of processing, food interaction and consumer perception

Koen Dewettinck, Filip Van Bockstaele, Bianka Kühne et al. · Journal of Cereal Science · 2008 · 534 citations

Food Choice, Nutrition, Food Marketing +9

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Ashok R. Patel, Pravin S. Rajarethinem, Agnieszka Grędowska et al. · Food & Function · 2014 · 265 citations · Full text

Food Chemistry, Food Colloid, Edible Film +11

Evaluating the Oil‐Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Chi Diem Doan, Davy Van de Walle, Koen Dewettinck et al. · Journal of the American Oil Chemists Society · 2015 · 226 citations

Materials Science, Food Chemistry, Rice Bran Oil +14

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

Iris Tavernier, Chi Diem Doan, Davy Van de Walle et al. · RSC Advances · 2017 · 135 citations · Full text

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, Vipul Gupta et al. · Food Hydrocolloids · 2019 · 127 citations

Cinnamon Bark Extract, Chemical Engineering, Micro-encapsulation +3