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Koen Dewettinck

Bio: Koen Dewettinck is an academic researcher from Ghent University. The author has contributed to research in topics: Maize starch & Starch. The author has an hindex of 8, co-authored 10 publications receiving 819 citations.

Papers
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Journal ArticleDOI
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.
Abstract: This paper presents a review of the industrially most relevant exudate gums: gum arabic, gum karya, and gum tragacanth. Exudate gums are obtained as the natural exudates of different tree species and exhibit unique properties in a wide variety of applications. This review covers the chemical structure, occurrence and production of the different gums. It also deals with the size and relative importance of the various players on the world market. Furthermore, it gives an overview of the main application fields of the different gums, both food and non-food.

518 citations

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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.

92 citations

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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.

82 citations

Journal ArticleDOI
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.

73 citations

Journal Article
TL;DR: In this paper, the static isothermal crystallization of palm oil was studied by oscillatory rheology and the phase angle, complex modulus, storage modulus and loss modulus were followed as a function of the crystallization time.
Abstract: The static isothermal crystallization of palm oil was studied by oscillatory rheology. The phase angle, complex modulus, storage modulus and loss modulus were followed as a function of the crystallization time. Various crystallization temperatures were applied, and the results obtained by oscillatory rheology were compared with crystallization data obtained by more classical techniques like differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). It was shown that oscillatory rheology is a valuable complementary method to DSC and pNMR to evaluate primary crystallization. Like DSC and pNMR, oscillatory rheology is capable of differentiating whether crystallization occurs in a two-stage or a single-stage process. In addition, oscillatory measurements also allow the evaluation of aggregation, network formation and post-hardening events like sintering and thus provide information on the crystal network and the final macroscopic properties of the crystallized sample.

42 citations


Cited by
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Journal ArticleDOI
TL;DR: The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.
Abstract: Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

887 citations

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TL;DR: This review focuses on the main research streams followed in this field during the last 12 years regarding: i) the parameters influencing the formation of complexes and coacervates in protein-polysaccharide systems; ii) the characterization of the kinetics of phase separation and multi-scale structure of the complexes andCoacervate; and iii) the investigation of the functional properties in food applications.

671 citations

Journal ArticleDOI
TL;DR: The results indicate that increase in precursor concentration enhances an increase in particle size, as well as the morphology of synthesized CuO nanoparticles, which are small in size, highly stable, and have significant antibacterial action on both the Gram classes of bacteria compared to larger sizes.
Abstract: Background Copper oxide (CuO) nanoparticles have attracted huge attention due to catalytic, electric, optical, photonic, textile, nanofluid, and antibacterial activity depending on the size, shape, and neighboring medium. In the present paper, we synthesized CuO nanoparticles using gum karaya, a natural nontoxic hydrocolloid, by green technology and explored its potential antibacterial application.

533 citations

Journal ArticleDOI
TL;DR: In this article, the protein-polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented, and the contribution of enthalpic and entropic effects is specifically discussed.
Abstract: Recent advances on protein–polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented. The first section emphasises on the thermodynamics of complexes formation, the contribution of enthalpic and entropic effects is specifically discussed. Then, their structure is described at different length scales and recent findings on the phase-ordering dynamics of complex and coacervates formation are covered. Finally, the most relevant functional properties of protein–polysaccharide complexes and coacervates for food applications are described.

525 citations

01 Jan 2009
TL;DR: In this paper, the protein-polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented, and the contribution of enthalpic and entropic effects is specifically discussed.
Abstract: Abstract Recent advances on protein–polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented. The first section emphasises on the thermodynamics of complexes formation, the contribution of enthalpic and entropic effects is specifically discussed. Then, their structure is described at different length scales and recent findings on the phase-ordering dynamics of complex and coacervates formation are covered. Finally, the most relevant functional properties of protein–polysaccharide complexes and coacervates for food applications are described.

509 citations