Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Kim Moens

Faculty of Bioscience Engineering > Department of Food technology, Safety and Health

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- Conference Paper
Static crystallization of palm oil: a view on the full length-scale

Fien De Witte (UGent) , Ivana Penagos (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Andre Skirtach (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2023)
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre Rebry (UGent) , Veronique Nelis, Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 55(5). p.1950-1961
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Iris Tavernier, Kim Moens (UGent) , Bart Heyman (UGent) , Sabine Danthine and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 120. p.504-513
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Influence of cooling rate on partial coalescence in natural dairy cream

Kim Moens (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 120. p.819-828
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Veronique Nelis, Arnout Declerck, Lorenz De Neve, Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2019) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 566. p.196-206
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Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation

Emma Maetens, Navam Hettiarachchy, Koen Dewettinck (UGent) , Ronny Horax and Kim Moens (UGent)

(2018) LWT-FOOD SCIENCE AND TECHNOLOGY. 90. p.513-518
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- PhD Thesis
- open access
Fat crystal networks in relation to partial coalescence

Kim Moens (UGent)

(2018)
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Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Kim Moens (UGent) , Iris Tavernier and Koen Dewettinck (UGent)

(2018) FOOD RESEARCH INTERNATIONAL. 113. p.362-370
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Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans

Emma Maetens, Navam Hettiarachchy, Koen Dewettinck (UGent) , Ronny Horax, Kim Moens (UGent) and David O. Moseley

(2017) LWT-FOOD SCIENCE AND TECHNOLOGY. 84. p.505-510
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Tempering of dairy emulsions : partial coalescence and whipping properties

Kim Moens (UGent) , A.K.M. Masum and Koen Dewettinck (UGent)

(2016) INTERNATIONAL DAIRY JOURNAL. 56. p.92-100

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