Koen Dewettinck

Nutritional and technological aspects of milk fat globule membrane material

Koen Dewettinck, Roeland Rombaut, Natacha Thienpont et al. · International Dairy Journal · 2008 · 561 citations

Nutrition, Animal Nutrition, Technological Aspects +6

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

Raw or heated cow milk consumption: Review of risks and benefits

W. Claeys, S. Cardoen, Georges Daube et al. · Food Control · 2012 · 505 citations

Nutrition, Lactation, Animal Nutrition +9

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

W. Claeys, Claire Verraes, S. Cardoen et al. · Food Control · 2014 · 494 citations

Nutrition, Infant Nutrition, Potential Health Benefits +7

Food-grade particles for emulsion stabilization

Iris Tavernier, Wahyu Wijaya, Paul Van der Meeren et al. · Trends in Food Science & Technology · 2016 · 376 citations

Food Chemistry, Food Colloid, Emulsion Stabilization +4