Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Fien De Witte"'
Publikováno v:
Crystals, Vol 14, Iss 6, p 566 (2024)
In many food applications, the mechanical properties of fats play a critical role in determining the processing performance of fat-rich products. In fact, fat crystal networks form a particular class of soft materials that exhibit viscoelastic proper
Externí odkaz:
https://doaj.org/article/73a7e21aa97f4594a542b99b03569721
Autor:
Fien De Witte, Ivana A. Penagos, Davy Van de Walle, Andre G. Skirtach, Koen Dewettinck, Filip Van Bockstaele
Publikováno v:
Foods, Vol 13, Iss 9, p 1372 (2024)
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making
Externí odkaz:
https://doaj.org/article/00e7a871ea7d40498dcc9adbf1908635
Autor:
Fien De Witte, Ivana A. Penagos, Kato Rondou, Kim Moens, Benny Lewille, Daylan A. Tzompa-Sosa, Davy Van de Walle, Filip Van Bockstaele, Andre G. Skirtach, Koen Dewettinck
Publikováno v:
Crystals, Vol 14, Iss 2, p 142 (2024)
Palm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal
Externí odkaz:
https://doaj.org/article/06b51d47fef64f0e982d6b1936304c8d
Autor:
Kato Rondou, Fien De Witte, Tom Rimaux, Wim Dewinter, Koen Dewettinck, Jan Verwaeren, Filip Van Bockstaele
Publikováno v:
Journal of the American Oil Chemists' Society. 99:1019-1031
Oleogelation offers the possibility to reduce the saturated fatty acid (SAFA) content while maintaining the desired organoleptic properties. Hereby, SAFA are replaced by other structurants which can create a three-dimensional network that immobilizes
Autor:
Kato Rondou, Fien De Witte, Rimaux, Tom, Dewinter, Wim, Jan Verwaeren, Koen Dewettinck, Filip Van Bockstaele
Publikováno v:
Berlin Symposium on Structured Lipid Phases, Abstracts
Ghent University Academic Bibliography
Ghent University Academic Bibliography
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ebbfe18dd1baf8aa3e25ab4f749bf992
https://hdl.handle.net/1854/LU-8768400
https://hdl.handle.net/1854/LU-8768400
Publikováno v:
Soft Matter; 7/14/2024, Vol. 20 Issue 26, p5033-5039, 7p
Autor:
Penagos, Ivana A, De Witte, Fien, Rimaux, Tom, Chεave;vremont, William, Pintelon, Isabel, Dewettinck, Koen, Van Bockstaele, Filip
Publikováno v:
Soft Matter; 7/14/2024, Vol. 20 Issue 26, p5071-5085, 15p
Publikováno v:
Crystals (2073-4352); Jun2024, Vol. 14 Issue 6, p566, 19p
Autor:
De Witte, Fien, Penagos, Ivana A., Van de Walle, Davy, Skirtach, Andre G., Dewettinck, Koen, Van Bockstaele, Filip
Publikováno v:
Foods; May2024, Vol. 13 Issue 9, p1372, 23p
Autor:
De Witte, Fien, Penagos, Ivana A., Rondou, Kato, Moens, Kim, Lewille, Benny, Tzompa-Sosa, Daylan A., Van de Walle, Davy, Van Bockstaele, Filip, Skirtach, Andre G., Dewettinck, Koen
Publikováno v:
Crystals (2073-4352); Feb2024, Vol. 14 Issue 2, p142, 22p