D
Dirk Verbeken
Researcher at Ghent University
Publications - 9
Citations - 1017
Dirk Verbeken is an academic researcher from Ghent University. The author has contributed to research in topics: Maize starch & Starch. The author has an hindex of 9, co-authored 9 publications receiving 922 citations.
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Exudate gums: occurrence, production, and applications
TL;DR: A review of the industrially most relevant exudate gums: gum arabic, gum karya, and gum tragacanth, which covers the chemical structure, occurrence and production of the different gums.
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Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
TL;DR: In this paper, the effect of carrageenan on the structure build-up of gelled ham-based model systems were prepared using salt-soluble meat protein isolate, κ-carrageenan and sodium and potassium chloride.
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Influence of pH and biopolymer ratio on whey protein–pectin interactions in aqueous solutions and in O/W emulsions
N. Neirynck,P. Van der Meeren,M. Lukaszewicz-Lausecker,Jan Cocquyt,Dirk Verbeken,Koen Dewettinck +5 more
TL;DR: In this paper, the solubility of both protein and pectin in mixtures of 0.5% whey protein isolate and non-amidated high methoxyl sugar beet pectins was determined at pH 4.0, as well as pH 5.5.
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Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
TL;DR: In this article, the influence of varying concentrations of carrageenan, milk powder and starch on the dessert properties, while the sucrose and water content was kept constant, was investigated.
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Textural properties of gelled dairy desserts containing κ-carrageenan and starch
TL;DR: In this article, a mixture design was used to study the effects of varying concentrations of carrageenan, SMP and starch, while the amount of water and sucrose was kept constant.