Research Explorer

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Researcher

Fien De Witte

Awards & Distinctions

29 Results

2025

Comparative study of the self-assembly and thermal properties of six commercial sucrose esters

Fien De WitteFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of shear on polymorphic transitions in monoglyceride oleogels

Kato RondouFien De WitteKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTALS

Lubricative properties of semi-crystalline lipid systems

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

2024

A comparative analytical study for the different water pools present in alginate hydrogels : qualitative vs. quantitative approaches

Mustapha El Hariri El NokabJulien Es SayedFien De WitteKoen DewettinckAhmed ElshewyZhenlei ZhangPaul Van SteenbergeTuo WangKhaled Sebakhy

A1 Journal Article in FOOD HYDROCOLLOIDS

Application of Raman spectroscopy for unravelling the fat crystal network of palm oil on the microscale

Fien De WitteKato RondouKoen DewettinckFilip Van BockstaeleAndre Skirtach

Crystallization behavior and structural build-up of palm stearin : wax hybrid fat blends

Kato RondouMarie RomanusEllen VerweeIvana Penagos DordevicFien De WitteAndre SkirtachKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD BIOPHYSICS

Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

Kato RondouFien De WitteIvana Penagos DordevicOscar ChenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De WitteIvana Penagos DordevicDavy Van de WalleAndre SkirtachKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOODS

From nucleation to fat crystal network : the effect of particles on fat crystallization in suspensions

Fien De WitteIvana Penagos DordevicAndre SkirtachFilip Van BockstaeleKoen Dewettinck

From nucleation to fat crystal network : the effect of shear on fat crystallization in suspensions

Fien De WitteIvana Penagos DordevicAndre SkirtachFilip Van BockstaeleKoen Dewettinck

Insights in the structural hierarchy of statically crystallized palm oil

Fien De WitteIvana Penagos DordevicKato RondouKim MoensBenny LewilleDaylan A. Tzompa-SosaDavy Van de WalleFilip Van BockstaeleAndre SkirtachKoen Dewettinck

A1 Journal Article in CRYSTALS

Investigating the role of CNP and CNP aggregates in the rheological breakdown of triglyceride systems

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTALS

Lubricative properties of crystalline fat

Lennaert SandersFien De WitteDavy Van de WalleFilip Van BockstaeleKoen Dewettinck

Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques

Nathaniel HendrikIvana Penagos DordevicFien De WitteDavy Van de WalleFlavio H. MarchesiniKoen Dewettinck

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

Multiscale analysis of triglycerides using X-ray scattering : implementing a shape-dependent model for CNP characterization

Ivana Penagos DordevicFien De WitteTom RimauxWilliam ChèvremontIsabel PintelonKoen DewettinckFilip Van Bockstaele

A1 Journal Article in SOFT MATTER

Multiscale assessment of fat crystal networks in suspensions

Fien De WitteKoen DewettinckAndre SkirtachFilip Van Bockstaele

Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat

Fien De WitteIvana Penagos DordevicKim MoensAndre SkirtachFilip Van BockstaeleKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Raman spectroscopy of fat networks

Fien De WitteKato RondouEllen VerweeAndre SkirtachKoen DewettinckFilip Van Bockstaele

The effect of particles on static fat crystallization in suspensions

Fien De WitteIvana Penagos DordevicFilip Van BockstaeleAndre SkirtachKoen Dewettinck

Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization : a comprehensive time-resolved X-ray scattering study

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTENGCOMM

2023

Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

Effect of temperature during production and storage of monoglyceride oleogels

Kato RondouFien De WitteTom RimauxWim DewinterKoen DewettinckFilip Van Bockstaele

Static crystallization of palm oil : a view on the full length-scale

Fien De WitteIvana Penagos DordevicKato RondouKim MoensBenny LewilleAndre SkirtachFilip Van BockstaeleKoen Dewettinck

Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS

Fien De WitteFilip Van BockstaeleAndre SkirtachKoen Dewettinck

2022

Determination of solid fat content in plain fats and suspensions with lab scale SAXS device

Fien De WitteKoen Dewettinck

Microstructure development in semi-liquid shortenings upon storage

Kato RondouFien De WitteTom RimauxWim DewinterJan VerwaerenKoen DewettinckFilip Van Bockstaele

Microstructure development in semi-liquid shortenings upon storage

Kato RondouFien De WitteTom RimauxWim DewinterJan VerwaerenKoen DewettinckFilip Van Bockstaele

Multiscale analysis of monoglyceride oleogels during storage

Kato RondouFien De WitteTom RimauxWim DewinterKoen DewettinckJan VerwaerenFilip Van Bockstaele

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

X-ray scattering to study fat crystallization in suspensions

Fien De WitteKoen Dewettinck