Filip Van Bockstaele
Overview
Explore the profile of Filip Van Bockstaele including associated specialties, affiliations and a list of published articles.
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Articles
28
Citations
131
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Recent Articles
1.
Gao L, Van Bockstaele F, Haesaert G, Skirtach A, Eeckhout M
Food Chem
. 2025 Mar;
477:143620.
PMID: 40023040
This study investigated the combined application of nitrogen and sulfur fertilizers on the structural characteristics and physicochemical properties of buckwheat resistant starch. The results showed that combined fertilization did not...
2.
Yang S, Debonne E, Liu L, Chen Z, Van Bockstaele F, Eeckhout M
Int J Biol Macromol
. 2025 Feb;
306(Pt 3):141534.
PMID: 40020835
This study dynamically monitored the effect of fructose concentration on the processing properties and structural transformation of starch noodles during production. With increasing fructose concentration (0-8 %), G', G", and...
3.
Smaros F, Vidgren V, Rondou K, Riihinen K, Mohammadi P, Dewettinck K, et al.
Food Res Int
. 2025 Jan;
200():115481.
PMID: 39779129
Oleaginous yeasts offer a promising sustainable alternative for producing edible lipids, potentially replacing animal and unsustainable plant fats and oils. In this study, we screened 11 oleaginous yeast species for...
4.
Ciuffarin F, Plazzotta S, Rondou K, Van Bockstaele F, Dewettinck K, Manzocco L, et al.
Food Res Int
. 2024 Nov;
196:115029.
PMID: 39614476
Cryogel particles were obtained by freeze-drying and grinding hydrogel monoliths made from 20 % (w/w) whey protein isolate (WP) suspensions prepared at different pH (pH 4.8, 5.7, and 7.0). The...
5.
Heetesonne I, Claus E, De Leyn I, Dewettinck K, Camerlinck M, Schouteten J, et al.
Foods
. 2024 Nov;
13(22).
PMID: 39593991
Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil,...
6.
De Witte F, Penagos I, Moens K, Skirtach A, Van Bockstaele F, Dewettinck K
Food Res Int
. 2024 Nov;
197(Pt 1):115243.
PMID: 39593325
Anhydrous milk fat (AMF) is a flavorful, but particularly complex fat containing a wide variety of fatty acids (FAs) and triglycerides (TGs), resulting in an extended melting range of -40 ...
7.
Rondou K, Dewettinck A, Dewettinck K, Van Bockstaele F
Gels
. 2024 Oct;
10(10).
PMID: 39451303
Oleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can...
8.
Verbeke C, Debonne E, Versele S, Van Bockstaele F, Eeckhout M
Foods
. 2024 Aug;
13(16).
PMID: 39200509
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa,...
9.
Gao L, Haesaert G, Van Bockstaele F, Vermeir P, Skirtach A, Eeckhout M
Food Chem
. 2024 Jul;
459:140351.
PMID: 38981377
Buckwheat starch has attracted worldwide attention in the food industry as a valuable raw material or food additive. Nitrogen (N) and sulfur (S) are two nutrients essential to ensure grain...
10.
Penagos I, De Witte F, Rimaux T, Chevremont W, Pintelon I, Dewettinck K, et al.
Soft Matter
. 2024 Jun;
20(26):5071-5085.
PMID: 38887036
In the last decade, research has focused on examining the fundamental interactions occurring in triglycerides, aiming to comprehend the self-assembly of crystalline nanoplatelets (CNPs) and their role in forming larger...