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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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Static crystallization of palm oil : a view on the full length-scale
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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
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Revealing the influence of tempering on polymorphism and crystal arrangement in semicrystalline oil-in-water emulsions
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Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent
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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream
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Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties