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Researcher
Kim Moens
Profile
Projects
Publications
Activities
Awards & Distinctions
18
Results
2024
Insights in the structural hierarchy of statically crystallized palm oil
Fien De Witte
Ivana Penagos Dordevic
Kato Rondou
Kim Moens
Benny Lewille
Daylan A. Tzompa-Sosa
Davy Van de Walle
Filip Van Bockstaele
Andre Skirtach
Koen Dewettinck
A1
Journal Article
in
CRYSTALS
2024
Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat
Fien De Witte
Ivana Penagos Dordevic
Kim Moens
Andre Skirtach
Filip Van Bockstaele
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2024
2023
Static crystallization of palm oil : a view on the full length-scale
Fien De Witte
Ivana Penagos Dordevic
Kato Rondou
Kim Moens
Benny Lewille
Andre Skirtach
Filip Van Bockstaele
Koen Dewettinck
C3
Conference
2023
2020
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
Ferre Rebry
Veronique Nelis
Kim Moens
Koen Dewettinck
Paul Van der Meeren
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2020
2019
Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
Veronique Nelis
Arnout Declerck
Lorenz De Neve
Kim Moens
Koen Dewettinck
Paul Van der Meeren
A1
Journal Article
in
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
2019
Influence of cooling rate on partial coalescence in natural dairy cream
Kim Moens
Daylan A. Tzompa-Sosa
Davy Van de Walle
Paul Van der Meeren
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
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
Fat crystal networks in relation to partial coalescence
Kim Moens
Koen Dewettinck
Dissertation
2018
Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation
Emma Maetens
Navam Hettiarachchy
Koen Dewettinck
Ronny Horax
Kim Moens
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
2017
Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans
Emma Maetens
Navam Hettiarachchy
Koen Dewettinck
Ronny Horax
Kim Moens
David O. Moseley
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2017
2016
Tempering of dairy emulsions : partial coalescence and whipping properties
Kim Moens
A.K.M. Masum
Koen Dewettinck
A1
Journal Article
in
INTERNATIONAL DAIRY JOURNAL
2016
2015
Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent
Stefanie Verstringe
Kim Moens
Nathalie De Clercq
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2015
Revealing the influence of tempering on polymorphism and crystal arrangement in semicrystalline oil-in-water emulsions
Kim Moens
Nathalie De Clercq
Stefanie Verstringe
Koen Dewettinck
A1
Journal Article
in
CRYSTAL GROWTH & DESIGN
2015
2014
Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream
Thi Thanh Que Phan
Kim Moens
Thien Trung Le
Paul Van der Meeren
Koen Dewettinck
A1
Journal Article
in
INTERNATIONAL DAIRY JOURNAL
2014
2013
Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization
Eveline Fredrick
Kim Moens
Bart Heyman
Sabine Fischer
Paul Van der Meeren
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2013
Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties
Eveline Fredrick
Bart Heyman
Kim Moens
Sabine Fischer
Tom Verwijlen
Paula Moldenaers
Paul Van der Meeren
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2013
2012
Influence of cocoa butter refining on the quality of milk chocolate
Nathalie De Clercq
Kim Moens
Frédéric Depypere
José Vila Ayala
Gijs Calliauw
Wim De Greyt
Koen Dewettinck
A1
Journal Article
in
JOURNAL OF FOOD ENGINEERING
2012