Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Kim Moens"'
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
Publikováno v:
International Journal of Food Science & Technology. 55:1950-1961
Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping pr
Publikováno v:
Food Research International. 120:819-828
The presence of a fat crystal network throughout the fat droplets of an oil-in-water emulsion is a requisite for partial coalescence. The characteristics of this fat crystal network determine greatly the kinetics of partial coalescence. In this study
Publikováno v:
Food Research International. 120:504-513
Diacylglycerols (DAGs) are interesting oil structuring molecules as they are structurally similar to triacylglycerols (TAGs), but are metabolized differently which results in weight loss and improved blood cholesterol levels upon dietary replacement
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:
Food Research International. 113:362-370
Emulsion stability is desired during production, storage and transportation. However, controlled destabilization by partial coalescence is requisite in the production of e.g. whipped cream, vegetable toppings and ice cream. Partial coalescence in rec
Publikováno v:
LWT. 90:513-518
Ultraviolet (UV) and infrared (IR) treatments were conducted to reduce anti-nutritional factors of 5-day germinated soybean. Exposure time/duration and distance/height to UV/IR were 24/48/72 h for UV treatment at 7/17/27 cm distance and 1.0/1.5/2.0 h
Publikováno v:
LWT. 84:505-510
There is a growing interest in non-genetically modified, healthy snacks. Soy snacks are available on the market but snacks from germinated soybean are limited. The objectives of this research were to germinate non-genetically modified soybeans, analy
Publikováno v:
International Dairy Journal. 56:92-100
This study investigates the effect of applying a time–temperature profile to natural and recombined cream to influence partial coalescence and, consequently, the whipping quality. To date, no clear relationship exists between the consequences of te
Publikováno v:
Crystal Growth & Design. 15:5693-5704
The influence of tempering (i.e., successive heating and cooling) on crystallization properties of semicrystalline milk fat-in-water emulsions was studied by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and cryoscanning electron