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Researcher
Iris Tavernier
Profile
Projects
Publications
Activities
Awards & Distinctions
21
Results
2021
Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
H. T. Kristensen
Quenten Denon
Iris Tavernier
S. B. Gregersen
M. Hammershoj
Paul Van der Meeren
Koen Dewettinck
T. K. Dalsgaard
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2021
Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties
Mohd Dona Bin Sintang
Sabine Danthine
Iris Tavernier
Davy Van de Walle
Chi Diem Doan
Dimas Rahadian Aji Muhammad
Tom Rimaux
Koen Dewettinck
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2021
2019
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin
Iris Tavernier
Ian T. Norton
Tom Rimaux
Aris Lazidis
Koen Dewettinck
A1
Journal Article
in
JOURNAL OF FOOD ENGINEERING
2019
Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
Iris Tavernier
Bart Heyman
Paul Van der Meeren
Tony Ruyssen
Koen Dewettinck
A1
Journal Article
in
JOURNAL OF FOOD ENGINEERING
2019
Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
Iris Tavernier
Kim Moens
Bart Heyman
Sabine Danthine
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2019
2018
Crystallization behavior of emulsified fats influences shear-induced partial coalescence
Kim Moens
Iris Tavernier
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2018
Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
Robbe Heymans
Iris Tavernier
Sabine Danthine
Tom Rimaux
Paul Van der Meeren
Koen Dewettinck
A1
Journal Article
in
FOOD & FUNCTION
2018
Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
Diem Chi Doan
Iris Tavernier
Paula Kiyomi Okuro
Koen Dewettinck
A1
Journal Article
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2018
Oil structuring through biopolymer and crystal networks
Iris Tavernier
Koen Dewettinck
Paul Van der Meeren
Dissertation
2018
Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil
Diem Chi Doan
Iris Tavernier
Sabine Danthine
Tom Rimaux
Koen Dewettinck
A1
Journal Article
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2018
Synergistic interactions between lecithin and fruit wax in oleogel formation
Paula Kiyomi Okuro
Iris Tavernier
Mohd Dona Bin Sintang
Andre Skirtach
António A Vicente
Koen Dewettinck
Rosiane L Cunha
A1
Journal Article
in
FOOD & FUNCTION
2018
The potential of waxes to alter the microstructural properties of emulsion-templated oleogels
Iris Tavernier
Chi Diem Doan
Paul Van der Meeren
Bart Heyman
Koen Dewettinck
A1
Journal Article
in
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
2018
2017
Crystal stabilization of edible oil foams
Robbe Heymans
Iris Tavernier
Koen Dewettinck
Paul Van der Meeren
A1
Journal Article
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2017
Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax
Diem Chi Doan
Iris Tavernier
Mohd Dona Bin Sintang
Sabine Danthine
Davy Van de Walle
Tom Rimaux
Koen Dewettinck
A1
Journal Article
in
FOOD BIOPHYSICS
2017
Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
Iris Tavernier
Ashok Patel
Paul Van der Meeren
Koen Dewettinck
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2017
Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
Mohd Dona Bin Sintang
Sabine Danthine
Allison Brown
Davy Van de Walle
Ashok R Patel
Iris Tavernier
Tom Rimaux
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2017
Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels
Iris Tavernier
Diem Chi Doan
Davy Van de Walle
Sabine Danthine
Tom Rimaux
Koen Dewettinck
A1
Journal Article
in
RSC ADVANCES
2017
2016
Food-grade particles for emulsion stabilization
Iris Tavernier
Wahyu Wijaya
Paul Van der Meeren
Koen Dewettinck
Ashok Patel
A1
Journal Article
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2016
Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan
Iris Tavernier
Koen Dewettinck
Ashok R Patel
C3
Conference
2016
The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
Diem Chi Doan
Ashok Patel
Iris Tavernier
Nathalie De Clercq
Kevin Van Raemdonck
Davy Van de Walle
Claudia Delbaere
Koen Dewettinck
A1
Journal Article
in
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
2016
2014
De novo biosynthesis of the high value nitrogen polyaminoacid PGA: enchained action of B. divericatum and B. licheniformis
Joeri Coppens
Iris Tavernier
Siegfried Vlaeminck
Nico Boon
C3
Conference
2014