Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Tom Rimaux

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

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Stability of semi-liquid shortenings related to their composition and storage temperature

Kato Rondou (UGent) , Tom Rimaux (UGent) , Wim Dewinter, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) International Symposium of Food Rheology and Structure, Abstracts.
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Effect of temperature during production and storage of monoglyceride oleogels

Kato Rondou (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Wim Dewinter, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) International Symposium of Food Rheology and Structure, Abstracts.
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO

Ivana Penagos (UGent) , Koen Dewettinck (UGent) , Tom Rimaux (UGent) and Filip Van Bockstaele (UGent)

(2022) Berlin Symposium on Structured Lipid Phases, Abstracts.
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- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage

Kato Rondou (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Wim Dewinter, Koen Dewettinck (UGent) , Jan Verwaeren (UGent) and Filip Van Bockstaele (UGent)

(2022) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 99(11). p.1019-1031
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- Conference Paper
- C3
- open access
Microstructure development in semi-liquid shortenings upon storage

Kato Rondou (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Wim Dewinter, Jan Verwaeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2022) Berlin Symposium on Structured Lipid Phases, Abstracts.
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Microstructure development in semi-liquid shortenings upon storage

Kato Rondou (UGent) , Fien De Witte (UGent) , Tom Rimaux (UGent) , Wim Dewinter, Jan Verwaeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2022) 2022 AOCS Annual Meeting & Expo, Abstracts.
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Effect of milk fat concentration on fat crystallization of palm oil-based shortenings

Viet Nguyen, Tom Rimaux (UGent) , Sabine Danthine, Koen Dewettinck (UGent) , Filip Van Bockstaele (UGent) and Vinh Truong

(2021) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 98(1). p.115-125
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The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

Viet Nguyen, Tom Rimaux (UGent) , Vinh Truong, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2020) JOURNAL OF FOOD ENGINEERING. 291.
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Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization

Viet Nguyen, Tom Rimaux (UGent) , Vinh Truong, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2020) FOOD RESEARCH INTERNATIONAL. 137.
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- Journal Article
- A1
- open access
Granular crystals in palm oil based shortening/margarine : a review

Viet Nguyen, Tom Rimaux (UGent) , Vinh Truong, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2020) CRYSTAL GROWTH & DESIGN. 20(2). p.1363-1372

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