Ghent University Academic Bibliography

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Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution

Arnout Declerck, Lien Vermeir (UGent) , Veronique Nelis, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2022) MAGNETIC RESONANCE IN CHEMISTRY. 60(7). p.659-670
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- Journal Article
- A1
- open access
Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution

Arnout Declerck, Veronique Nelis, Sabine Danthine, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2021) FOODS. 10(3).
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- Journal Article
- A1
- open access
Rheo-NMR to investigate fat crystallization under shear

Ferre Rebry (UGent) , Arnout Declerck, Karl-Friedrich Ratzsch, Manfred Wilhelm, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2021) CURRENT RESEARCH IN FOOD SCIENCE. 4. p.414-420
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Veronique Nelis, Arnout Declerck, Lorenz De Neve, Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2019) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 566. p.196-206
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions

Veronique Nelis, Arnout Declerck, Lien Vermeir (UGent) , Mathieu Balcaen, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2019) MAGNETIC RESONANCE IN CHEMISTRY. 57(9). p.707-718
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- PhD Thesis
- open access
Characterisation and quantification of fat crystallisation in bulk and emulsified systems

Arnout Declerck

(2019)
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Influence of polymorphism on the solid fat content determined by FID deconvolution

Arnout Declerck, Veronique Nelis, Tom Rimaux, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 120(3).

Academic Bibliography

Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution

Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution

Rheo-NMR to investigate fat crystallization under shear

Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions

Characterisation and quantification of fat crystallisation in bulk and emulsified systems

Influence of polymorphism on the solid fat content determined by FID deconvolution

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