Academic Bibliography

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The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

Iris Tavernier (UGent) , Chi Diem Doan, Paul Van Der Meeren (UGent) , Bart Heyman and Koen Dewettinck (UGent)

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY.
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Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant

Ali Sedaghat Doost (UGent) , Frank Devlieghere (UGent) , Ann Dirckx (UGent) and Paul Van Der Meeren (UGent)

(2018) JOURNAL OF FOOD PROCESSING AND PRESERVATION. 42(7).
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- C3
Fabrication of biopolymer nano-complexes of almond gum and whey protein isolate

Ali Sedaghat Doost (UGent) and Paul Van Der Meeren (UGent)

(2018) Food Colloids, 17th Conference, Abstracts.
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Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Ali Sedaghat Doost (UGent) , Koen Dewettinck (UGent) , Frank Devlieghere (UGent) and Paul Van Der Meeren (UGent)

(2018) FOOD CHEMISTRY. 258. p.237-244
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- conference
- C3
Formulation of novel biopolymer nanoparticles for targeted delivery of bioactive compounds

Ali Sedaghat Doost (UGent) , Dimas Rahadian Aji Muhammad (UGent) and Paul Van Der Meeren (UGent)

(2018) Applied Biological Sciences, 23rd National symposium, Abstracts.
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- conference
- C3
Edible coating for shelf-life prolongation of fresh fruits containing cinnamaldehyde stabilized by quillaja saponin

Ali Sedaghat Doost (UGent) , Asep Wawan Permana (UGent) and Paul Van Der Meeren (UGent)

(2018) International Association of Colloid and Interface Scientists, 16th Conference, Abstracts.
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Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis

Mathieu Balcaen (UGent) , Lorenz De Neve (UGent) , Lien Vermeir (UGent) , Timothee Courtin (UGent) , Koen Dewettinck (UGent) , Davy Sinnaeve (UGent) and Paul Van Der Meeren (UGent)

(2018) JOURNAL OF COLLOID AND INTERFACE SCIENCE. 514. p.364-375
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Molecular structure and ionic strength both affect the micellization and solubilization behavior of PEO-PPO-PEO surfactants

Lorenz De Neve (UGent) , Madeleine York, Jules Dickens, Jan Leys, Greet Meurs, Davy Sinnaeve (UGent) and Paul Van Der Meeren (UGent)

(2018) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 536. p.172-179
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- conference
- C3
Whey protein isolate-low methoxyl pectin soluble complexes as delivery vehicles for quercetin

Wahyu Wijaya (UGent) , Rachel Catherina Harfieyanto, Ashok R Patel and Paul Van Der Meeren (UGent)

(2018) American Chemical Society, 256th National meeting, Abstracts.
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

Ali Sedaghat Doost (UGent) , Dimas Rahadian Aji Muhammad (UGent) , Christian Stevens (UGent) , Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2018) FOOD HYDROCOLLOIDS. 83. p.190-201

Academic Bibliography

The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant

Fabrication of biopolymer nano-complexes of almond gum and whey protein isolate

Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Formulation of novel biopolymer nanoparticles for targeted delivery of bioactive compounds

Edible coating for shelf-life prolongation of fresh fruits containing cinnamaldehyde stabilized by quillaja saponin

Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis

Molecular structure and ionic strength both affect the micellization and solubilization behavior of PEO-PPO-PEO surfactants

Whey protein isolate-low methoxyl pectin soluble complexes as delivery vehicles for quercetin

Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

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