Show 10 5 10 15 20 50 100 250 Sort by year (new to old) Actions Download search results Subscribe to news feed Your filters: cql: parent exact "Food Chemistry, Function and Analysis" Add to list Book Chapter Functionality of natural waxes in hybrid fat crystal networks Filip Van Bockstaele (UGent) , Marie Romanus, Ivana Penagos Dordevic (UGent) and Koen Dewettinck (UGent) (2022) Development of trans-free lipid systems and their use in food products. In Food Chemistry, Function and Analysis 31. p.235-260 Add to list Book Chapter Alternative oil structuring techniques : oil powders, double emulsions and oil foams Zijian Zhi (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent) (2022) Development of trans-free lipid systems and their use in food products. In Food Chemistry, Function and Analysis 31. p.21-52 Add to list Book Chapter Analysis of non-extractable polyphenols (NEPP) Ting Wu, NNM Phuong, John Van Camp (UGent) , Guy Smagghe (UGent) , TT Le and Katleen Raes (UGent) (2018) Non-extractable polyphenols and carotenoids : importance in human nutrition and health. In Food Chemistry, Function and Analysis 5. p.46-67 Add to list Book Chapter Oleogels from emulsion (HIPE) templates stabilized by protein-polysaccharide complexes Wahyu Wijaya, Paul Van der Meeren (UGent) and Ashok R Patel (2017) Edible oil structuring : concepts, methods and applications. In Food Chemistry, Function and Analysis 3. p.175-197