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Static crystallization of palm oil: a view on the full length-scale
(2023) -
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
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Influence of cooling rate on partial coalescence in natural dairy cream
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation
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- PhD Thesis
- open access
Fat crystal networks in relation to partial coalescence
(2018) -
Crystallization behavior of emulsified fats influences shear-induced partial coalescence
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Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans
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Tempering of dairy emulsions : partial coalescence and whipping properties