Jeroen Vereecken
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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
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Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
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Effect of acylglycerol composition on the microstructural and functional properties of bakery fats and margarines
(2010) -
Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems
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Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols
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Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides
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Effect of SatSatSat and SatOSat on crystallization of model fat blends
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Fat structuring with partial acylglycerols : effect on solid fat profiles
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The effect of different kinds of saturated fat on the micro and macro structural properties of filling fats
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Crystallization and melting behaviour of saturated and unsaturated monoglycerides