Ghent University Academic Bibliography

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Your filters: cql: author="Moens, K*" or (type exact bookEditor and editor="Moens, K*")

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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil

Fien De Witte (UGent) , Ivana Penagos (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2024) CRYSTALS. 14(2).
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Static crystallization of palm oil : a view on the full length-scale

Fien De Witte (UGent) , Ivana Penagos (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Andre Skirtach (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2023) 19th Euro Fed Lipid Congress, Abstracts.
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre Rebry (UGent) , Veronique Nelis, Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 55(5). p.1950-1961
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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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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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Influence of cooling rate on partial coalescence in natural dairy cream

Kim Moens (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 120. p.819-828
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- PhD Thesis
- open access
Fat crystal networks in relation to partial coalescence

Kim Moens (UGent)

(2018)
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Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Kim Moens (UGent) , Iris Tavernier and Koen Dewettinck (UGent)

(2018) FOOD RESEARCH INTERNATIONAL. 113. p.362-370
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Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation

Emma Maetens, Navam Hettiarachchy, Koen Dewettinck (UGent) , Ronny Horax and Kim Moens (UGent)

(2018) LWT-FOOD SCIENCE AND TECHNOLOGY. 90. p.513-518
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Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans

Emma Maetens, Navam Hettiarachchy, Koen Dewettinck (UGent) , Ronny Horax, Kim Moens (UGent) and David O. Moseley

(2017) LWT-FOOD SCIENCE AND TECHNOLOGY. 84. p.505-510

Academic Bibliography

Insights in the structural hierarchy of statically crystallized palm oil

Static crystallization of palm oil : a view on the full length-scale

Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

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

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

Influence of cooling rate on partial coalescence in natural dairy cream

Fat crystal networks in relation to partial coalescence

Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation

Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans

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