Ghent University Academic Bibliography

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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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Effect of milk fat concentration on fat crystallization of palm oil-based shortenings

Viet Nguyen, Tom Rimaux (UGent) , Sabine Danthine, Koen Dewettinck (UGent) , Filip Van Bockstaele (UGent) and Vinh Truong

(2021) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 98(1). p.115-125
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Oil diffusion in fat crystal matrices : characterization by NMR relaxometry and diffusometry

Veronique Nelis, Lorenz De Neve, Sabine Danthine, Koen Dewettinck (UGent) , José Martins (UGent) and Paul Van der Meeren (UGent)

(2021) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 123(4).
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Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties

Mohd Dona Bin Sintang, Sabine Danthine, Iris Tavernier, Davy Van de Walle (UGent) , Chi Diem Doan, Dimas Rahadian Aji Muhammad, Tom Rimaux and Koen Dewettinck (UGent)

(2021) FOOD HYDROCOLLOIDS. 115.
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Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems : mixing behavior and eutectic formation

Mohd Dona Bin Sintang (UGent) , Sabine Danthine, Dmitry Khalenkow, Iris Tavernier, Daylan A. Tzompa-Sosa (UGent) , Norliza Binti Julmohammad, Davy Van de Walle (UGent) , Tom Rimaux, Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2020) CHEMISTRY AND PHYSICS OF LIPIDS. 230.
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Iris Tavernier, Kim Moens (UGent) , Bart Heyman (UGent) , Sabine Danthine and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 120. p.504-513
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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Diem Chi Doan (UGent) , Iris Tavernier, Sabine Danthine, Tom Rimaux and Koen Dewettinck (UGent)

(2018) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 98(3). p.1042-1051
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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties

Robbe Heymans (UGent) , Iris Tavernier, Sabine Danthine, Tom Rimaux, Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2018) FOOD & FUNCTION. 9(6). p.3143-3454
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Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring

Mohd Dona Bin Sintang (UGent) , Sabine Danthine, Ashok Patel (UGent) , Tom Rimaux, Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2017) JOURNAL OF COLLOID AND INTERFACE SCIENCE. 504. p.387-396
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Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

Iris Tavernier, Diem Chi Doan (UGent) , Davy Van de Walle (UGent) , Sabine Danthine, Tom Rimaux and Koen Dewettinck (UGent)

(2017) RSC ADVANCES. 7(20). p.12113-12125

Academic Bibliography

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

Effect of milk fat concentration on fat crystallization of palm oil-based shortenings

Oil diffusion in fat crystal matrices : characterization by NMR relaxometry and diffusometry

Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems : mixing behavior and eutectic formation

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

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