Diem Chi Doan
No current affiliation with UGent
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil
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Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
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- PhD Thesis
- open access
Structure-function relationships of wax-based oleogels prepared in rice bran oil
(2017) -
Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels
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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax
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The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
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Evaluating the oil-gelling properties of natural waxes in rice bran oil : rheological, thermal, and microstructural study