Research Explorer

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Researcher

Bart Heyman

Awards & Distinctions

11 Results

2019

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Iris TavernierKim MoensBart HeymanSabine DanthineKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2014

Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Bart HeymanWinnok De VosFrédéric DepyperePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Gums tuning the rheological properties of modified maize starch pastes: differences between guar and xanthan

Bart HeymanWinnok De VosPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range

Bart HeymanFilip Van BockstaeleDavy Van de WalleKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2013

Influence of xanthan transition on the rheological properties of waxy starches

Bart HeymanDieter De HertoghPaul Van der MeerenFrédéric DepypereKoen Dewettinck

A1 Journal Article in CARBOHYDRATE POLYMERS

Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization

Eveline FredrickKim MoensBart HeymanSabine FischerPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties

Eveline FredrickBart HeymanKim MoensSabine FischerTom VerwijlenPaula MoldenaersPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

Bart HeymanFrédéric DepyperePaul Van der MeerenKoen Dewettinck

A1 Journal Article in CARBOHYDRATE POLYMERS

Tuning functionality of waxy starch/xanthan gum systems by varying processing conditions

Bart HeymanKoen DewettinckFrédéric Depypere

2011

Improved heat stability by whey protein-surfactant interaction

Thu Tran LePaolo SabatinoBart HeymanMarios KasinosHoa Hoang DinhKoen DewettinckJosé MartinsPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2010

Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Bart HeymanFrédéric DepypereClaudia DelbaereKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING