Veerle De Graef

Dark chocolate's compositional effects revealed by oscillatory rheology

Kasper van der Vaart (UGent) , Frédéric Depypere (UGent) , Veerle De Graef (UGent) , Peter Schall, Abdoulaye Fall, Daniel Bonn and Koen Dewettinck (UGent)

(2013) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 236(6). p.931-942

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Shear-induced crystal structure formation in milk fat and blends with rapeseed oil

Niels Kaufmann (UGent) , Veerle De Graef (UGent) , Koen Dewettinck (UGent) and Lars Wiking

(2012) FOOD BIOPHYSICS. 7(4). p.308-316

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Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

Veerle De Graef (UGent) , Jeroen Vereecken (UGent) , Kevin W Smith, Krish Bhaggan and Koen Dewettinck (UGent)

(2012) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 114(5). p.592-601

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Chocolate yield stress as measured by oscillatory rheology

Veerle De Graef (UGent) , Frédéric Depypere (UGent) , Maaike Minnaert and Koen Dewettinck (UGent)

(2011) FOOD RESEARCH INTERNATIONAL. 44(9). p.2660-2665

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Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC

Bangun Nusantoro (UGent) , Stefanie Verstringe (UGent) , Veerle De Graef (UGent) and Koen Dewettinck (UGent)

(2011) Proceedings PIPOC 2011 : food, lifestyle and health.

Academic Bibliography

Veerle De Graef

Dark chocolate's compositional effects revealed by oscillatory rheology

Shear-induced crystal structure formation in milk fat and blends with rapeseed oil

Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

Chocolate yield stress as measured by oscillatory rheology

Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC

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