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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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Visualisation of microalgal lipid bodies through electron microscopy
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- Journal Article
- A1
- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
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Typical emulsions as probiotic food carrier : effect of cell position on its viability
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- Journal Article
- A1
- open access
Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers
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- Journal Article
- A1
- open access
Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder
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- Journal Article
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- open access
Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)
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- Journal Article
- A1
- open access
Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts
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Margarine and fat spreads
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Stability of semi-liquid shortenings related to their composition and storage temperature
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Effect of temperature during production and storage of monoglyceride oleogels
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Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS
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Formulation of an O/W/O double emulsion model system and its instability mechanism
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- Journal Article
- A1
- open access
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
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- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
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Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers
(2023) -
Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin: a time-resolved synchrotron X-ray scattering study
(2023) -
Crystallization of Saturated Monoacid Triglycerides: Findings from an X-ray scattering study
(2023) -
Structural design of wax-based oleogels and oleogel emulsions as fat mimetics
(2023) -
Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels
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Structural design of O/W/O double emulsion model system and its instability mechanism
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Static crystallization of palm oil : a view on the full length-scale
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The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil
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Yikes or not : sensory evaluation of flavored cakes made with insect oil
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Chocolate Tempering in a Rheometer: Monitoring Rheological Properties During and After Crystallization of Cocoa Butter
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Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques
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Rheological assessment and design of protein-rich inks for the 3D printing of meat analogues
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Rheological requirements and printability of protein-based inks: Towards high-quality 3D printed meat analogues
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Rheology as bridging component: Towards high-quality meat analogues
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Microscopy techniques as tools to understand the microstructure of food processing by-products
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Fluorescence, Raman and Cryo-SEM microscopy to investigate plant cell wall polysaccharides in food waste streams
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
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Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution
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Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions
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Consumer acceptance towards potato chips fried in yellow mealworm oil
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Effect of tasting and flavour on chocolate-evoked emotions by consumers
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Alternative oil structuring techniques : oil powders, double emulsions and oil foams
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Functionality of natural waxes in hybrid fat crystal networks
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Rheology of alkali-activated slag pastes : new insight from microstructural investigations by cryo-SEM
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- Journal Article
- A1
- open access
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
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Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate
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Pre-crystallization techniques for 3D printing stability of dark chocolate
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Foliar water uptake does not contribute to embolism repair in beech (Fagus sylvatica L.)
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- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
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- Journal Article
- A1
- open access
Multiscale analysis of monoglyceride oleogels during storage
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO