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- Journal Article
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- open access
Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae
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Multiscale analysis of triglycerides with X-ray scattering: Implementing a shape-dependent model for CNP characterization - Supporting Dataset
(2024) -
Crystallization behavior of monoglyceride oleogels: a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides
(2024) -
Investigating the Role of CNP and CNP aggregates in the Rheological Breakdown of Triglyceride Systems - Supporting Dataset
(2024) -
From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil
(2024) -
Crystallization behavior and structural build-up of palm stearin - wax hybrid fat blends
(2024) -
Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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Destabilization of a model O/W/O double emulsion : from bulk to interface
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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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Effect of porosity on the colonization of digital light-processed 3D hydrogel constructs toward the development of a functional intestinal model
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- Journal Article
- A1
- open access
Visualisation of microalgal lipid bodies through electron microscopy
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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions
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Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques
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- Journal Article
- A1
- open access
Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material
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- Journal Article
- A1
- open access
Oil structuring using whey protein-based cryogel particles : effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads