ir. Bart Heyman
No current affiliation with UGent
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
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Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range
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Gums tuning the rheological properties of modified maize starch pastes: differences between guar and xanthan
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Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch
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- PhD Thesis
- open access
Tuning functionality of waxy starch/xanthan gum systems by varying processing conditions
(2013) -
Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range
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Influence of xanthan transition on the rheological properties of waxy starches
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Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties
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Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization
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- Journal Article
- A1
- open access
Improved heat stability by whey protein-surfactant interaction