Research Explorer

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Researcher

Bert Vanhoutte

6 Results

2002

Dynamic mathematical model of the crystallization kinetics of fats.

Imogen FoubertPeter VanrolleghemBert VanhoutteKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Effect of phospholipids on isothermal crystallisation and fractionation of milk fat.

Bert VanhoutteImogen FoubertF DUPLACIEAndré HuyghebaertKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Milk lipids technical challenges

André HuyghebaertKoen DewettinckRoeland RombautBert VanhoutteJohn Van Camp

Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties

Bert VanhoutteKoen DewettinckBrecht VanlerbergheAndré Huyghebaert

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The effect of phospholipids and water on the isothermal crystallisation of milk fat.

Bert VanhoutteKoen DewettinckImogen FoubertB VANLERBERGHEAndré Huyghebaert

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

2000

Development of chromatographic method for the determination of degree of polymerisation of polyglycerols and polyglycerol fatty acid esters.

Bruno De MeulenaerBert VanhoutteAndré Huyghebaert

A1 Journal Article in CHROMATOGRAPHIA