Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Arnout Declerck"'
Autor:
David Janke, Michael Bornwin, Kobe Coorevits, Sabrina Hempel, Philippe van Overbeke, Peter Demeyer, Aditya Rawat, Arnout Declerck, Thomas Amon, Barbara Amon
Publikováno v:
Atmosphere, Vol 14, Iss 11, p 1643 (2023)
A barn’s climate is vital for animal welfare and emissions control, including greenhouse gases like methane (CH4) and carbon dioxide (CO2) and environmental gases like ammonia (NH3). The goal of this study was to investigate a developed low-cost on
Externí odkaz:
https://doaj.org/article/cb52b6dc69b049a68cb4a50cb5fe48a0
Autor:
Ferre Rebry, Arnout Declerck, Karl-Friedrich Ratzsch, Manfred Wilhelm, Koen Dewettinck, Paul Van der Meeren
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 414-420 (2021)
It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated N
Externí odkaz:
https://doaj.org/article/73b0361f5c7b4d3492cd5384ea94447a
Publikováno v:
Foods, Vol 10, Iss 3, p 520 (2021)
The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantificati
Externí odkaz:
https://doaj.org/article/8fb6866069414116b96c319d07f8aa6b
Publikováno v:
Magnetic Resonance in Chemistry. 60:659-670
Fat crystallisation in emulsions is a complex process. One of the important parameters is the solid fat content (SFC). Up to now, there is no standardised method to measure the SFC in emulsions, let alone to determine the SFC of the fat inside drople
Autor:
Kim Moens, Lorenz De Neve, Paul Van der Meeren, Koen Dewettinck, Veronique Nelis, Arnout Declerck
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 566:196-206
Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery system for functional food applications. The functionality of this system depends on the oil barrier of the double emulsion, whereby the fat matrix propert
Publikováno v:
Magnetic Resonance in Chemistry. 57:674-685
A time-domain 1 H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T2 relaxation time
Autor:
Arnout Declerck, Koen Dewettinck, Paul Van der Meeren, Veronique Nelis, Mathieu Balcaen, Lien Vermeir
Publikováno v:
Magnetic Resonance in Chemistry. 57:707-718
Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liq
Publikováno v:
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 520, p 520 (2021)
FOODS
Volume 10
Issue 3
Foods, Vol 10, Iss 520, p 520 (2021)
FOODS
The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantificati
Autor:
Karl-Friedrich Ratzsch, Paul Van der Meeren, Manfred Wilhelm, Arnout Declerck, Koen Dewettinck, Ferre Rebry
Publikováno v:
Current Research in Food Science
Current Research in Food Science, 4, 414-420
CURRENT RESEARCH IN FOOD SCIENCE
Current Research in Food Science, Vol 4, Iss, Pp 414-420 (2021)
Current Research in Food Science, 4, 414-420
CURRENT RESEARCH IN FOOD SCIENCE
Current Research in Food Science, Vol 4, Iss, Pp 414-420 (2021)
It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6eb5966793ddc6317846647ad22ee500