Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Tom Rimaux

Awards & Distinctions

13 Results

2023

Effect of temperature during production and storage of monoglyceride oleogels

Kato RondouFien De WitteTom RimauxWim DewinterKoen DewettinckFilip Van Bockstaele

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

Kato RondouTom RimauxWim DewinterKoen 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

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

Ivana PenagosKoen DewettinckTom RimauxFilip Van Bockstaele

2021

Effect of milk fat concentration on fat crystallization of palm oil-based shortenings

Bao Nguyen Bao VietTom RimauxSabine DanthineKoen DewettinckFilip Van BockstaeleVinh Truong

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

2020

Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization

Bao Nguyen Bao VietTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Fat crystallization of palm-based blends with anhydrous milk fat

Bao Nguyen Bao VietKoen DewettinckFilip Van BockstaeleVinh TruongTom Rimaux

Granular crystals in palm oil based shortening/margarine : a review

Bao Nguyen Bao VietTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTAL GROWTH & DESIGN

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

Bao Nguyen Bao VietTom RimauxVinh TruongKoen DewettinckFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

2019

Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin

Iris TavernierIan T. NortonTom RimauxAris LazidisKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

2017

Oil structuring properties of monoglycerides and phytosterols mixtures

Mohd Dona Bin SintangTom RimauxDavy Van de WalleKoen DewettinckAshok Patel

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY