Research Explorer

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Researcher

Ivana Penagos Dordevic

Awards & Distinctions

27 Results

2025

Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position

Henriette BrykczynskiThalea SchmidtIvana Penagos DordevicKato RondouFilip Van BockstaeleEckhard Flöter

U Journal Article in Food Structure

2024

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

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

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Zijian ZhiIvana Penagos DordevicKoen DewettinckFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

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 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

Multiscale characterization of fat crystal networks in saturated triglyceride systems

Ivana Penagos DordevicKoen DewettinckFilip Van Bockstaele

Structural design of wax oleogels and oleogel (double) emulsions as fat mimetics

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

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

Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

Ivana Penagos DordevicJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOODS

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

Ivana Penagos DordevicFilip Van BockstaeleKoen Dewettinck

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

Ivana Penagos DordevicFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin : a time-resolved synchrotron X-ray scattering study

Ivana Penagos DordevicKato RondouKoen DewettinckFilip Van Bockstaele

Margarine and fat spreads

Filip Van BockstaeleIvana Penagos DordevicKato RondouKoen Dewettinck

Bookchapter in Fat mimetics for food applications

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

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

Structural design of wax-based oleogels and oleogel emulsions as fat mimetics

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

2022

Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions

Ivana Penagos DordevicJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

Functionality of natural waxes in hybrid fat crystal networks

Filip Van BockstaeleMarie RomanusIvana Penagos DordevicKoen Dewettinck

Bookchapter in Development of trans-free lipid systems and their use in food products

Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO

Ivana Penagos DordevicKoen DewettinckTom RimauxFilip Van Bockstaele

Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures

Ivana Penagos DordevicKoen DewettinckFilip Van Bockstaele