Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Kato Rondou"'
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
Akademický článek
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Publikováno v:
Fat Mimetics for Food Applications. :366-391
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