Lorenz De Neve
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Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
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Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry
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Oil diffusion in fat crystal matrices : characterization by NMR relaxometry and diffusometry
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Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering
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Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
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Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions
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Towards a better understanding of the link between molecular mechanisms and macroscopic effects in nanosuspension formulation
(2020) -
Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry