Mai Nguyen Tuyet
No current affiliation with UGent
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Structure–function relation of polar lipids in liquid chocolate
(2015) -
Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions
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Mapping the Chemical Variability of Vegetable Lecithins
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- Conference Paper
- C3
- open access
Analysis of glycolipids in vegetable lecithin with HPLC-ELSD
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- Conference Paper
- C3
- open access
Potential of milk polar lipids in chocolate products: sensory and instrumental evaluation
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- Conference Paper
- C3
- open access
Mapping the chemical variability of vegetable lecithins
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Enzymatic and other modification techniques to produce cocoa butter alternatives
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Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods
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- Conference Paper
- C3
- open access
Improved solvent extraction procedure and HPLC-ELSD method for analysis of polar lipids from dairy materials
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Improved solvent extraction procedure and high-performance liquid chromatography-evaporative light-scattering detector method for analysis of polar lipids from dairy materials