Ghent University Academic Bibliography

Research Data

Static crystallization in suspensions: sucrose vs. inulin

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

(2025)

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Journal Article
A1
open access

Lubricative properties of semi-crystalline lipid systems

Lennaert Sanders (UGent) , Fien De Witte (UGent) , Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2025) FOOD STRUCTURE-NETHERLANDS. 44.

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Journal Article
A1
open access

Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella : exploring structure-function relationships

Chak Ming To (UGent) , Stijn Pauwels, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2025) INTERNATIONAL DAIRY JOURNAL. 170.

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Lubricating properties of semi-crystalline lipid systems

Lennaert Sanders (UGent) , Fien De Witte (UGent) , Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2025) Edible Soft Matter (ESM 2025), Abstracts.

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Book Chapter
open access

Crystallization and Microstructure of Palm Oil

Fien De Witte (UGent) , Lennaert Sanders (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2025) Latest research on Elaeis guineensis. In Agricultural Sciences

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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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Application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale

Fien De Witte (UGent) , Kato Rondou (UGent) , Koen Dewettinck (UGent) , Filip Van Bockstaele (UGent) and Andre Skirtach (UGent)

(2024) 2024 AOCS Annual Meeting & Expo, Abstracts.

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PhD Thesis

Multiscale assessment of fat crystal networks in suspensions

Fien De Witte (UGent)

(2024)

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Journal Article
A1
open access

Insights in the structural hierarchy of statically crystallized palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Kato Rondou (UGent) , Kim Moens (UGent) , Benny Lewille (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2024) CRYSTALS. 14(2).

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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).

Academic Bibliography

Static crystallization in suspensions: sucrose vs. inulin

Lubricative properties of semi-crystalline lipid systems

Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella : exploring structure-function relationships

Lubricating properties of semi-crystalline lipid systems

Crystallization and Microstructure of Palm Oil

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

Application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale

Multiscale assessment of fat crystal networks in suspensions

Insights in the structural hierarchy of statically crystallized palm oil

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

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