Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Tom Rimaux"'
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:
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:
Koen Dewettinck, Sabine Danthine, Vinh X. Truong, Tom Rimaux, Viet Nguyen, Filip Van Bockstaele
Publikováno v:
Journal of the American Oil Chemists' Society. 98:115-125
The effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear-crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning cal
Publikováno v:
Journal of Food Engineering. 246:141-152
This research explores the potential of diacylglycerol (DAG) and triacylglycerol (TAG) combinations in shortenings. An alternative formulation of a fat blend alters the crystallization behavior, which was investigated with differential scanning calor
Publikováno v:
Food research international (Ottawa, Ont.). 137
The application of dynamic-crystallization (a combination of shear with rapid cooling) often plays an important role in the production of industrial fat-based products such as shortenings/margarines but has been rarely reported. In this study, three
Autor:
Sabine Danthine, Dimas Rahadian Aji Muhammad, Davy Van de Walle, Mohd Dona Bin Sintang, Iris Tavernier, Tom Rimaux, Chi Diem Doan, Koen Dewettinck
Publikováno v:
Food Hydrocolloids. 115:106623
Oleogel has attracted the interest of food scientists and the food industry as an interesting alternative for solid fat in food products. Certain hydrophilic polymers, such as gelatin (GTA), are known to form gel structures in water, but fail to stru
Autor:
Ashok R. Patel, Mohd Dona Bin Sintang, Tom Rimaux, Sabine Danthine, Davy Van de Walle, Koen Dewettinck
Publikováno v:
Journal of Colloid and Interface Science. 504:387-396
In order to modify the self-assembly of sucrose esters (SEs) in sunflower oil, we added sunflower lecithin (SFL) as co-surfactant. It is hypothesized that SFL modifies the self-assembly of SEs by interrupting the extensive hydrogen bonding between SE
Autor:
Sabine Danthine, Allison Brown, Koen Dewettinck, Davy Van de Walle, Iris Tavernier, Tom Rimaux, Ashok R. Patel, Mohd Dona Bin Sintang
Publikováno v:
Food Research International. 100:832-840
Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1042-1051
BACKGROUND Wax esters contribute to the transformation of liquid oils into solid-like oleogel systems, which can act as alternatives for trans- and/or saturated fats in food products. The use of solely waxes reduces the solid content, consistency and
Autor:
Sabine Danthine, Koen Dewettinck, Davy Van de Walle, Iris Tavernier, Mohd Dona Bin Sintang, Chi Diem Doan, Tom Rimaux
Publikováno v:
Food Biophysics. 12:97-108
Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in