Ghent University Academic Bibliography

Show Sort by

Your filters: cql: author="Rimaux, Tom" or (type any "bookEditor journalEditor issueEditor" and editor="Rimaux, Tom")

Add to list
- Conference Paper
Microstructure development in semi-liquid shortenings upon storage

Kato Rondou (UGent) , Fien De Witte (UGent) , Tom Rimaux, Wim Dewinter, Jan Verwaeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2022)
Add to list
Effect of milk fat concentration on fat crystallization of palm oil-based shortenings

Viet Nguyen (UGent) , 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
- Journal Article
- A1
- open access
Granular crystals in palm oil based shortening/margarine : a review

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

(2020) CRYSTAL GROWTH & DESIGN. 20(2). p.1363-1372
Add to list
Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization

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

(2020) FOOD RESEARCH INTERNATIONAL. 137.
Add to list
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

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

(2020) JOURNAL OF FOOD ENGINEERING. 291.
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 (UGent) , 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
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin

Iris Tavernier, Ian T. Norton, Tom Rimaux (UGent) , Aris Lazidis and Koen Dewettinck (UGent)

(2019) JOURNAL OF FOOD ENGINEERING. 246. p.141-152
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
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

Microstructure development in semi-liquid shortenings upon storage

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

Granular crystals in palm oil based shortening/margarine : a review

Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

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

Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin

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

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

Contents

Support

Contact