Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Your filters: cql: parent exact "FOOD BIOPHYSICS"

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- Journal Article
- A1
- open access
Crystallization behavior and structural build-up of palm stearin : wax hybrid fat blends

Kato Rondou (UGent) , Marie Romanus, Ellen Verwee, Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOOD BIOPHYSICS. 19(4). p.1042-1052
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- Journal Article
- A1
- open access
Switchable pH-responsive biopolymeric stabilizers made by sonothermal glycation of sodium caseinate with κappa-carrageenan

Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, Jafar M. Milani and Filip Van Bockstaele (UGent)

(2023) FOOD BIOPHYSICS. 18(3). p.362-378
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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax

Diem Chi Doan (UGent) , Iris Tavernier, Mohd Dona Bin Sintang (UGent) , Sabine Danthine, Davy Van de Walle (UGent) , Tom Rimaux and Koen Dewettinck (UGent)

(2017) FOOD BIOPHYSICS. 12(1). p.97-108
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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