Research Explorer

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Researcher

Eveline Fredrick

Awards & Distinctions

16 Results

2014

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Jelena MiocinovicThien Trung LeEveline FredrickPaul Van der MeerenPredrag PudjaKoen Dewettinck

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

2013

Composition and emulsifying properties of a milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickPaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

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

2011

A comparison of composition and emulsifying properties of milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Emulsifying properties of milk fat globule membrane enriched material

Thi Thanh Que PhanMd Asaduzzaman AsaduzzamanTrung Thien LeEveline FredrickKoen Dewettinck

Fat crystallization and partial coalescence in dairy creams: role of monoacylglycerols

Eveline FredrickKoen Dewettinck

Isothermal crystallization behaviour of milk fat in bulk and emulsified state

Eveline FredrickDavy Van de WalleP WalstraJH ZijtveldS FischerPaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2010

Crystallization behavior of milk fat obtained from linseed-fed cows

Karen SmetKathleen CoudijzerEveline FredrickSam De CampeneereJan De BlockJohan WoutersKatleen RaesKoen Dewettinck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Factors governing partial coalescence in oil-in-water emulsions

Eveline FredrickPieter WalstraKoen Dewettinck

A1 Journal Article in ADVANCES IN COLLOID AND INTERFACE SCIENCE

On the fractional crystallization of palm olein: solid solutions

Gijs CalliauwEveline FredrickVéronique GibonWim De GreytJohan WoutersImogen FoubertKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2009

Phospholipids delay crystallisation of milk fat

Lars WikingEveline FredrickKoen Dewettinck

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Processing means for milk fat fractionation and production of functional compounds

Maarten SichienNatacha ThienpontEveline FredrickTrung Thien LeJohn Van CampKoen Dewettinck

Bookchapter in Dairy-derived ingredients : food and nutraceutical uses

2008

Influence of monoglycerides on the crystallization behavior of palm oil

Eveline FredrickImogen FoubertJohn Van De SypeKoen Dewettinck

A1 Journal Article in CRYSTAL GROWTH & DESIGN

Stop-and-return DSC method to study fat crystallization

Imogen FoubertEveline FredrickJeroen VereeckenMaarten SichienKoen Dewettinck

A1 Journal Article in THERMOCHIMICA ACTA