Research Explorer

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Researcher

Kim Moens

Awards & Distinctions

16 Results

2023

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

Fien De WitteIvana PenagosKato RondouKim MoensBenny LewilleAndre SkirtachFilip Van BockstaeleKoen Dewettinck

2020

Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre RebryVeronique NelisKim MoensKoen DewettinckPaul Van der Meeren

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2019

Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Veronique NelisArnout DeclerckLorenz De NeveKim MoensKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of cooling rate on partial coalescence in natural dairy cream

Kim MoensDaylan Amelia Tzompa SosaDavy Van de WallePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Iris TavernierKim MoensBart HeymanSabine DanthineKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2018

Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Kim MoensIris TavernierKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Fat crystal networks in relation to partial coalescence

Kim MoensKoen Dewettinck

Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation

Emma MaetensNavam HettiarachchyKoen DewettinckRonny HoraxKim Moens

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2017

Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans

Emma MaetensNavam HettiarachchyKoen DewettinckRonny HoraxKim MoensDavid O. Moseley

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2016

Tempering of dairy emulsions : partial coalescence and whipping properties

Kim MoensA.K.M. MasumKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2015

Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent

Stefanie VerstringeKim MoensNathalie De ClercqKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Revealing the influence of tempering on polymorphism and crystal arrangement in semicrystalline oil-in-water emulsions

Kim MoensNathalie De ClercqStefanie VerstringeKoen Dewettinck

A1 Journal Article in CRYSTAL GROWTH & DESIGN

2014

Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Thi Thanh Que PhanKim MoensThien Trung LePaul Van der MeerenKoen Dewettinck

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2013

Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization

Eveline FredrickKim MoensBart HeymanSabine FischerPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties

Eveline FredrickBart HeymanKim MoensSabine FischerTom VerwijlenPaula MoldenaersPaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2012

Influence of cocoa butter refining on the quality of milk chocolate

Nathalie De ClercqKim MoensFrédéric DepypereJosé Vila AyalaGijs CalliauwWim De GreytKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING