Research Explorer

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Researcher

Imogen Foubert

Awards & Distinctions

42 Results

2024

Visualisation of microalgal lipid bodies through electron microscopy

Ellen VerweeDavy Van de WalleMichiel De BruyneEsther MienisMirna SekulićPeter ChaerleWim VyvermanImogen FoubertKoen Dewettinck

A1 Journal Article in JOURNAL OF MICROSCOPY

2007

Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats

Veerle De GraefKoen DewettinckK SMITHF CAINImogen Foubert

Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats

Veerle De GraefImogen FoubertKW SMITHFW CAINKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impacts of bleaching and packed column steam refining on cocoa butter properties

JV AYALAGijs CalliauwImogen FoubertKoen DewettinckB DYERW DE GREYT

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality

Gijs CalliauwR GIBONW DE GREYTLaurence PleesImogen FoubertKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Relationship between crystallization behavior, microstructure, and macroscopic properties in trans-containing and trans-free filling fats and fillings

Jeroen VereeckenImogen FoubertKW SMITHKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological analysis of the influence of pre-shearing on the static crystallization of palm oil

Veerle De GraefImogen FoubertKoen Dewettinck

Rheological behavior of crystallizing palm oil

Veerle De GraefDirk VerbekenKoen DewettinckImogen Foubert

2006

Modelling two-step isothermal fat crystallization

Imogen FoubertKoen DewettinckG JANSSENPeter Vanrolleghem

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatings

Imogen FoubertJeroen VereeckenKW SMITHKoen Dewettinck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological behavior of crystallizing palm oil

Veerle De GraefKoen DewettinckDirk VerbekenImogen Foubert

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage

Peter RagaertFrank DevlieghereS LoosJo DewulfHerman Van LangenhoveImogen FoubertPeter A VanrolleghemJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2005

Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization

Imogen FoubertPeter VanrolleghemKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Microbiological activity and atmosphere conditions influencing sensory shelf life of strawberries during refrigerated storage

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveImogen FoubertP VANROLLEGHEMJohan Debevere

Prediction of migration fat bloom on chocolate

Veerle De GraefImogen FoubertEvelien AgacheHerwig BernaertAlex LanduytPeter A VanrolleghemKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Production of cocoa butter substitutes via two-stage static fractionation of palm kernel oil

G CALLIAUWImogen FoubertW DE GREYTP DIJCKMANSM KELLENSKoen Dewettinck

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

2004

Comparison of models to describe crystallization kinetics of fats

Imogen FoubertP VANROLLEGHEMKoen Dewettinck

Effect of process parameters on milkfat fractionation

Koen DewettinckB VANHOUTTEImogen FoubertA HUYGHEBAERT

A2 Journal Article in Bulletin of the International Dairy Federation

Influence of chemical composition on the isothermal cocoa butter crystallization

Imogen FoubertPeter VanrolleghemOlivier ThasKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Influence of chemical composition on the isothermal cocoa butter crystallization

Imogen FoubertPeter VanrolleghemOlivier ThasKoen Dewettinck

Isothermal static crystallization of palm kernel olein and its application in Statoliser fractionation

Gijs CalliauwImogen FoubertW. DE GREYTP. DIJCKMANSKoen Dewettinck

Kwantificatie van het aandeel van microbiële bederfprocessen in de totale kwalitietsdegradatie van aardbeien tijdens bewaring

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveImogen FoubertP VANROLLEGHEMJohan Debevere

Microbiological and physiological processes affecting odor quality of strawberries during storage

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveImogen FoubertPeter VanrolleghemJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Phase behavior of cocoa butter in a two-step isothermal crystallization

Koen DewettinckImogen FoubertM BASIURAB GODERIS

A1 Journal Article in CRYSTAL GROWTH & DESIGN

Prediction of migration fat bloom on chocolate

Imogen FoubertE AGACHEPeter VanrolleghemKoen Dewettinck

Use of quenchcooling to block the crystallization properties of chocolate

Koen DewettinckE AGACHEImogen FoubertPeter Vanrolleghem

2003

A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

Imogen FoubertPeter VanrolleghemKoen Dewettinck

A1 Journal Article in THERMOCHIMICA ACTA

Comparison of models to describe crystallization kinetics of fats

Imogen FoubertPeter VanrolleghemKoen Dewettinck

Bookchapter in Modelling and simulation 2004

Modelling isothermal cocoa butter crystallization

Imogen FoubertKoen DewettinckAndr Huyghebaert

Modelling of the crystallization kinetics of fats

Imogen FoubertKoen DewettinckPeter Vanrolleghem

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

2002

Differential scanning calorimetry to measure the isothermal crystallization kinetics of cocoa butter

Imogen FoubertPeter VanrolleghemThijs KeersebilckKoen Dewettinck

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 fat crystal networks formed under shear

Bert VanhoutteImogen FoubertAndré HuyghebaertKoen Dewettinck

Modelling of crystallisation kinetics of cocoa butter and milk fat

Imogen FoubertPeter VanrolleghemBert VanhoutteKoen Dewettinck

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

2001

Differential scanning Calorimetry as a means of predicting chocolate fat-blooming

Imogen FoubertI VAN CAUTERENKoen DewettinckAndré Huyghebaert

Differential scanning calorimetry as a means of predicting chocolate fat-blooming. Crystallization and Solidification Properties of lipids.

Imogen FoubertI VAN CAUTERENKoen DewettinckAndré Huyghebaert

Modelling of the crystallization kinetics of cocoa butter

Imogen FoubertPeter VanrolleghemBert VanhoutteThijs KeersebilckAndré HuyghebaertKoen Dewettinck

Proteolysis of a high-pressure-treated mould-ripened cheese.

Winy MessensImogen FoubertKoen DewettinckAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

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

B VANHOUTTEImogen FoubertAndré HuyghebaertKoen Dewettinck

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

2000

Proteolysis of a high-pressure-treated smear-ripened cheese.

W MESSENSImogen FoubertKoen DewettinckAndré Huyghebaert

A1 Journal Article in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL