Iris Tavernier
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil
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Crystal stabilization of edible oil foams
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Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
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Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels
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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax
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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
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Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan
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The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
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Food-grade particles for emulsion stabilization