Research Explorer

Uw browser ondersteunt geen JavaScript of JavaScript is niet ingeschakeld. Zonder JavaScript kan sommige functionaliteit van deze webapplicatie uitgeschakeld zijn of foutmeldingen veroorzaken. Raadpleeg om JavaScript in te schakelen de handleiding van uw browser of contacteer uw systeembeheerder.

Onderzoeker

Sheida Kadivar

Prijzen & Erkenningen

15 Resultaten

2017

Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate

Arifin Dwi SaputroDavy Van de WalleSheida KadivarMichael Amoafo MensahJim Van DurmeKoen Dewettinck

A1 Artikel in een tijdschrift in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi SaputroDavy Van de WalleSheida KadivarMohd Dona Bin SintangPaul Van der MeerenKoen Dewettinck

A1 Artikel in een tijdschrift in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

2016

Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Sheida KadivarNathalie De ClercqSabine DanthineKoen Dewettinck

A1 Artikel in een tijdschrift in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

Bangun NusantoroMagda XanthinaSheida KadivarNAM YantyKoen Dewettinck

A1 Artikel in een tijdschrift in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Functionality of cocoa butter equivalents in chocolate products

Nathalie De ClercqSheida KadivarDavy Van de WalleSara De PelsmaekerXavier GellynckKoen Dewettinck

A1 Artikel in een tijdschrift in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate

Sheida KadivarNathalie De ClercqMansura MokbulKoen Dewettinck

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

2015

Functionality of enzymatically produced sunflower oil based cocoa butter equivalents

Sheida KadivarKoen Dewettinck

2014

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil

Sheida KadivarNathalie De ClercqDavy Van de WalleKoen Dewettinck

A1 Artikel in een tijdschrift in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

2013

Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents

Sheida KadivarNathalie De ClercqBangun NusantoroThien Trung LeKoen Dewettinck

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2012

Development of a bi-dimensional HPLC method for the stereospecific analysis of triacylglycerols

Sheida KadivarNathalie De ClercqBangun NusantoroKoen Dewettinck

Enzymatic and other modification techniques to produce cocoa butter alternatives

Stefanie VerstringeNathalie De ClercqMai Nguyen TuyetSheida KadivarKoen Dewettinck

Hoofdstuk in een boek in Cocoa butter and related compounds

Enzymatic interesterification of high oleic oil with lauric fat blends for shortening

Magda XanthinaBangun NusantoroSheida KadivarKoen Dewettinck

Fractionation procedures for obtaining cocoa butter equivalent from enzymatically interesterified high oleic sunflower oil

Sheida KadivarNathalie De ClercqKoen Dewettinck

2011

Cocoa butter equivalent from enzymatic acidolysis of high oleic sunflower oil and fatty acid mixture

Sheida KadivarNathalie De ClercqBangun NusantoroKoen Dewettinck

Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

Bangun NusantoroSheida KadivarVeerle De GraefKoen Dewettinck