Ghent University Academic Bibliography

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- Research Data
From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024)
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- Journal Article
- A1
- open access
From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOODS. 13(9).
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- Research Data
Insights in the structural hierarchy of statically crystallized palm oil

Fien De Witte (UGent)

(2023)
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- Conference Paper
- C3
Enzymatic interesterification of high oleic oil with lauric fat blends for shortening

Magda Xanthina, Bangun Nusantoro, Sheida Kadivar (UGent) and Koen Dewettinck (UGent)

(2012) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 114(suppl. 1). p.318-318
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Shear-induced crystal structure formation in milk fat and blends with rapeseed oil

Niels Kaufmann (UGent) , Veerle De Graef (UGent) , Koen Dewettinck (UGent) and Lars Wiking

(2012) FOOD BIOPHYSICS. 7(4). p.308-316
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- Conference Paper
- C3
Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

Bangun Nusantoro, Sheida Kadivar (UGent) , Veerle De Graef (UGent) and Koen Dewettinck (UGent)

(2011) Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.

Academic Bibliography

From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil

From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Insights in the structural hierarchy of statically crystallized palm oil

Enzymatic interesterification of high oleic oil with lauric fat blends for shortening

Shear-induced crystal structure formation in milk fat and blends with rapeseed oil

Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

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