Ghent University Academic Bibliography

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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.
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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.
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- 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
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- Journal Article
- A1
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

(2020) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
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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 (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.
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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
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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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Influence of polymorphism on the solid fat content determined by FID deconvolution

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

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 120(3).
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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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Oil structuring properties of monoglycerides and phytosterols mixtures

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

(2017) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 119(3).

Academic Bibliography

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

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

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

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

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

Oil structuring properties of monoglycerides and phytosterols mixtures

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