Ghent University Academic Bibliography

Show Sort by

Your filters: cql: author="Danthine, Sabine" or (type any "bookEditor journalEditor issueEditor" and editor="Danthin...

Add to list
- 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).
Add to list
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).
Add to list
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
Add to list
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.
Add to list
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.
Add to list
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
Add to list
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
Add to list
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
Add to list
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
Add to list
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

Academic Bibliography

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

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

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

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

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

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

Contents

Support

Contact