Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Arnout Declerck

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Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution

Arnout Declerck, Lien Vermeir (UGent) , Veronique Nelis, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2022) MAGNETIC RESONANCE IN CHEMISTRY. 60(7). p.659-670
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- Journal Article
- A1
- open access
Rheo-NMR to investigate fat crystallization under shear

Ferre Rebry (UGent) , Arnout Declerck, Karl-Friedrich Ratzsch, Manfred Wilhelm, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2021) CURRENT RESEARCH IN FOOD SCIENCE. 4. p.414-420
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- Journal Article
- A1
- open access
Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution

Arnout Declerck, Veronique Nelis, Sabine Danthine, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2021) FOODS. 10(3).
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Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry

Lien Vermeir (UGent) , Arnout Declerck, Chak Ming To (UGent) , Barbara Kerkaert and Paul Van der Meeren (UGent)

(2019) MAGNETIC RESONANCE IN CHEMISTRY. 57(9). p.674-685
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions

Veronique Nelis, Arnout Declerck, Lien Vermeir (UGent) , Mathieu Balcaen, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2019) MAGNETIC RESONANCE IN CHEMISTRY. 57(9). p.707-718
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- PhD Thesis
- open access
Characterisation and quantification of fat crystallisation in bulk and emulsified systems

Arnout Declerck

(2019)
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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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- Conference Paper
- C3
Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions

Veronique Nelis, Arnout Declerck, Lien Vermeir (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2018) Food Colloids, 17th Conference, Abstracts.
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Influence of polymorphism on the solid fat content determined by FID deconvolution

Arnout Declerck, Veronique Nelis, Tom Rimaux, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 120(3).
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- Conference Paper
- C1
- open access
Effect of oil globule size on water exchange mechanism in water-in-oil-in-water emulsions

Lien Vermeir (UGent) , Mathieu Balcaen, Arnout Declerck and Paul Van der Meeren (UGent)

(2016) Magnetic resonance in food science 2016 proceedings. p.61-65

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