Sheida Kadivar
No current affiliation with UGent
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Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
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Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate
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Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
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Functionality of cocoa butter equivalents in chocolate products
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Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
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Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
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Functionality of enzymatically produced sunflower oil based cocoa butter equivalents
(2015) -
Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil
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Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents
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Development of a bi-dimensional HPLC method for the stereospecific analysis of triacylglycerols