Marie Romanus 1 – 3 of 3 publications Show 5 5 10 15 20 50 100 250 Sort by year (new to old) Actions Filter publications Download search results Subscribe to news feed Add to list Journal Article A1 open access Crystallization behavior and structural build-up of palm stearin : wax hybrid fat blends Kato Rondou (UGent) , Marie Romanus, Ellen Verwee (UGent) , Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent) (2024) FOOD BIOPHYSICS. 19(4). p.1042-1052 Add to list Book Chapter Functionality of natural waxes in hybrid fat crystal networks Filip Van Bockstaele (UGent) , Marie Romanus, Ivana Penagos Dordevic (UGent) and Koen Dewettinck (UGent) (2022) Development of trans-free lipid systems and their use in food products. In Food Chemistry, Function and Analysis 31. p.235-260 Add to list Conference Paper C3 open access Combining fat and waxes in hybrid systems for bakery application Filip Van Bockstaele (UGent) , Marie Romanus, Benny Lewille (UGent) , Ellen Verwee (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent) (2021) 4th Food Structure and Functionality Symposium, Abstracts.
