Research Explorer

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Researcher

Kato Rondou

Publications & Research Data

Awards & Distinctions

32 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

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

Effect of shear on polymorphic transitions in monoglyceride oleogels

Kato RondouFien De WitteKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTALS

Effect of shear on polymorphic transitions in monoglyceride oleogels

Kato RondouFien De WitteKoen DewettinckFilip Van Bockstaele

How shear affects the crystallization behavior of monoglyceride oleogels

Kato RondouKoen DewettinckFilip Van Bockstaele

Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae

Fiona SmårosVirve VidgrenKato RondouKaisu RiihinenPezhman MohammadiKoen DewettinckFilip Van BockstaeleKari KoivurantaNesli Sozer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Raman spectroscopy of fat-rich foods

Fien De WitteKato RondouKoen DewettinckPeter VandenabeeleFilip Van Bockstaele

Raman spectroscopy of fat-rich foods

Fien De WitteKato RondouSylvia LyckeEva VermeerschKoen DewettinckPeter VandenabeeleFilip Van Bockstaele

Raman spectroscopy of fat-rich foods

Fien De WitteKato RondouPeter VandenabeeleFilip Van Bockstaele

2024

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

Fien De WitteKato RondouKoen DewettinckFilip Van BockstaeleAndre Skirtach

Comparison of microbial food lipids to common food lipids

Fiona SmårosVirve VidgrenKato RondouDorothee BarthKaisu RiihinenFilip Van BockstaeleKari KoivurantaNesli Sozer

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

Kato RondouMarie RomanusEllen VerweeIvana Penagos DordevicFien De WitteKoen DewettinckAndre SkirtachFilip Van Bockstaele

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

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

Hybrid monoglyceride-triglyceride oleogels : insights into the crystallization behavior

Kato RondouAntonia DewettinckKoen DewettinckPaul Van der MeerenFilip Van Bockstaele

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

Interactions between mono- and triglycerides in hybrid fat blends : from static to dynamic processing

Kato RondouAntonia DewettinckKoen DewettinckPaul Van der MeerenFilip Van Bockstaele

Oil structuring using whey protein-based cryogel particles : effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Ciuffarin FrancescoPlazzotta StellaKato RondouFilip Van BockstaeleKoen DewettinckManzocco LaraCalligaris Sonia

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Raman spectroscopy of fat networks

Fien De WitteKato RondouEllen VerweeAndre SkirtachKoen DewettinckFilip Van Bockstaele

Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels

Kato RondouAntonia DewettinckKoen DewettinckFilip Van Bockstaele

Structural build-up and stability of hybrid monoglyceride–triglyceride oleogels

Kato RondouAntonia DewettinckKoen DewettinckFilip Van Bockstaele

A1 Journal Article in GELS

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

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

2023

Effect of temperature during production and storage of monoglyceride oleogels

Kato RondouFien De WitteTom RimauxWim DewinterKoen 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

Stability of semi-liquid shortenings related to their composition and storage temperature

Kato RondouTom 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

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

Filip Van BockstaeleIvana Penagos DordevicKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels

Kato RondouKoen DewettinckFilip Van Bockstaele

2022

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