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Koen Dewettinck

Koen Dewettinck

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Chemistry
Belgium
2025

D-Index & Metrics

Chemistry

D-Index
85
Citations
24408
World Ranking
2691
National Ranking
32

Research.com Recognitions

  • 2025 - Research.com Chemistry in Belgium Leader Award
  • 2022 - Research.com Chemistry in Belgium Leader Award

Overview

Koen Dewettinck is affiliated with Ghent University in Belgium and specializes primarily in the field of Agricultural and Biological Sciences. Their research output encompasses several subfields, including Food Science, Nutrition and Dietetics, Molecular Biology, Animal Science and Zoology, and Biomedical Engineering.

The scientist's research covers diverse topics related to food systems and their properties. Key topics include:

  • Food Chemistry and Fat Analysis
  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Food composition and properties
  • Sensory Analysis and Statistical Methods
  • Biochemical Analysis and Sensing Techniques
  • Cocoa and Sweet Potato Agronomy

Koen Dewettinck has contributed to numerous publications, appearing frequently in several prominent journals. The most frequent publication venues include:

  • Foods
  • Food Chemistry
  • Food Hydrocolloids
  • Food Research International
  • LWT

Some of the recent papers authored by Dewettinck cover various aspects of food chemistry and protein studies. Selected works include:

  • Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate (2020, Food Chemistry)
  • A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability (2021, Food Chemistry)
  • Recent progress in oil-in-water-in-oil (O/W/O) double emulsions (2022, Critical Reviews in Food Science and Nutrition)
  • Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate (2020, Food Hydrocolloids)
  • Insect protein concentrates from Mexican edible insects: Structural and functional characterization (2021, LWT)

Koen Dewettinck collaborates with multiple researchers frequently. Notable co-authors include:

  • Davy Van de Walle
  • Filip Van Bockstaele
  • Paul Van der Meeren
  • Fien De Witte
  • Daylan A. Tzompa-Sosa

Best Publications

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

    K. Dewettinck;F. Van Bockstaele;F. Van Bockstaele;B. Kühne;D. Van de Walle

  • Nutritional and technological aspects of milk fat globule membrane material

    Koen Dewettinck;Roeland Rombaut;Natacha Thienpont;Natacha Thienpont;Thien Trung Le

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

    Wendie L. Claeys;Sabine Cardoen;Georges Daube;Jan De Block

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

    W.L. Claeys;C. Verraes;S. Cardoen;J. De Block

  • Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

    John Edem Kongor;John Edem Kongor;Michael Hinneh;Michael Hinneh;Davy Van de Walle;Emmanuel Ohene Afoakwa

  • Factors governing partial coalescence in oil-in-water emulsions

    Eveline Fredrick;Pieter Walstra;Pieter Walstra;Koen Dewettinck

  • Edible oil structuring: an overview and recent updates.

    Ashok R. Patel;Koen Dewettinck

  • Food-grade particles for emulsion stabilization

    Iris Tavernier;Wahyu Wijaya;Paul Van der Meeren;Koen Dewettinck

  • Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

    Renata Baranauskiene;Petras Rimantas Venskutonis;Koen Dewettinck;Roland Verhe

  • Analysis of Phospho- and Sphingolipids in Dairy Products by a New HPLC Method

    Roeland Rombaut;John Van Camp;Koen Dewettinck

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

    Ashok R. Patel;Pravin S. Rajarethinem;Agnieszka Grędowska;Ozge Turhan

  • Analysis of free and esterified sterols in vegetable oils

    T. Verleyen;M. Forcades;R. Verhe;K. Dewettinck

  • Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

    Chi Diem Doan;Chi Diem Doan;Chak Ming To;Mike De Vrieze;Frederic Lynen

  • Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

    Ashok R. Patel;Nick Cludts;Mohd Dona Bin Sintang;Ans Lesaffer

  • 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;Ashok R. Patel

  • Properties, analysis and purification of milk polar lipids

    Roeland Rombaut;Koen Dewettinck

  • Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel.

    Ashok R. Patel;Koen Dewettinck

  • Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

    Iris Tavernier;Ashok R. Patel;Paul Van der Meeren;Koen Dewettinck

  • Rheological profiling of organogels prepared at critical gelling concentrations of natural waxes in a triacylglycerol solvent.

    Ashok R. Patel;Mehrnoosh Babaahmadi;Ans Lesaffer;Koen Dewettinck

  • Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates.

    Ashok R. Patel;Pravin S. Rajarethinem;Nick Cludts;Benny Lewille

  • Influence of the Vegetable Oil Refining Process on Free and Esterified Sterols

    T. Verleyen;U. Sosinska;S. Ioannidou;R. Verhe

Frequent Co-Authors

Frederik Ronsse
Frederik Ronsse Ghent University
John Van Camp
John Van Camp Ghent University
Ashok R. Patel
Ashok R. Patel Technion – Israel Institute of Technology
Peter A. Vanrolleghem
Peter A. Vanrolleghem Université Laval
Roland Verhé
Roland Verhé Ghent University
Xavier Gellynck
Xavier Gellynck Ghent University
Katleen Raes
Katleen Raes Ghent University
Lieve Herman
Lieve Herman Flemish Community
Bart Goderis
Bart Goderis KU Leuven
José Martins
José Martins Ghent University

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