Iris Tavernier
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Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
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Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties
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Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
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- PhD Thesis
- open access
Oil structuring through biopolymer and crystal networks
(2018) -
Crystallization behavior of emulsified fats influences shear-induced partial coalescence
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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
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Synergistic interactions between lecithin and fruit wax in oleogel formation
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The potential of waxes to alter the microstructural properties of emulsion-templated oleogels