Ghent University Academic Bibliography

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

Viet Nguyen, 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
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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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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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- PhD Thesis
- open access
Fat crystal networks in relation to partial coalescence

Kim Moens (UGent)

(2018)
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- PhD Thesis
Milk fat triacyglycerols : their variability, relations with fatty acids, DGAT1, B polymorphs and melting fractions

Daylan A. Tzompa-Sosa (UGent)

(2016)
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- Journal Article
- A1
Milk fat triacylglycerols and their relations with milk fatty acid composition, DGAT1 K232A polymorphism, and milk production traits

Daylan A. Tzompa-Sosa (UGent) , HJF van Valenberg, GA van Aken and H Bovenhuis

(2016) JOURNAL OF DAIRY SCIENCE. 99(5). p.3624-3631
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Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization

Eveline Fredrick, Kim Moens (UGent) , Bart Heyman (UGent) , Sabine Fischer, Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2013) FOOD RESEARCH INTERNATIONAL. 51(2). p.892-898
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Evaluation of FT-NIR and ATR-FTIR spectroscopy techniques for determination of minor odd- and branched-chain saturated and trans unsaturated milk fatty acids

Ivan Stefanov (UGent) , Vincent Baeten, Ouissam Abbas, Bruno Vlaeminck (UGent) , Bernard De Baets (UGent) and Veerle Fievez (UGent)

(2013) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 61(14). p.3403-3413
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- PhD Thesis
The potential of vibrational spectroscopy techniques to determine minor milk fatty acids

Ivan Stefanov (UGent)

(2012)
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Determining milk isolated and conjugated trans-unsaturated fatty acids using Fourier transform Raman spectroscopy

Ivan Stefanov (UGent) , Vincent Baeten, Ouissam Abbas, Ellen Colman (UGent) , Bruno Vlaeminck (UGent) , Bernard De Baets (UGent) and Veerle Fievez (UGent)

(2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(24). p.12771-12783

Academic Bibliography

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

Influence of cooling rate on partial coalescence in natural dairy cream

Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Fat crystal networks in relation to partial coalescence

Milk fat triacyglycerols : their variability, relations with fatty acids, DGAT1, B polymorphs and melting fractions

Milk fat triacylglycerols and their relations with milk fatty acid composition, DGAT1 K232A polymorphism, and milk production traits

Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization

Evaluation of FT-NIR and ATR-FTIR spectroscopy techniques for determination of minor odd- and branched-chain saturated and trans unsaturated milk fatty acids

The potential of vibrational spectroscopy techniques to determine minor milk fatty acids

Determining milk isolated and conjugated trans-unsaturated fatty acids using Fourier transform Raman spectroscopy

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