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.

Project

Elucidating the structure of soft matter fat systems by multiscale analysis approach

Outputs and Outcomes

Publications

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

Kato RondouMarie RomanusEllen VerweeIvana PenagosFien De WitteAndre SkirtachKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOOD BIOPHYSICS

From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De WitteIvana PenagosDavy Van de WalleAndre SkirtachKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOODS

Investigating the role of CNP and CNP aggregates in the rheological breakdown of triglyceride systems

Ivana PenagosFien De WitteTom RimauxKoen DewettinckFilip Van Bockstaele

A1 Journal Article in CRYSTALS

Multiscale analysis of triglycerides using X-ray scattering : implementing a shape-dependent model for CNP characterization

Ivana PenagosFien De WitteTom RimauxWilliam ChèvremontIsabel PintelonKoen DewettinckFilip Van Bockstaele

A1 Journal Article in SOFT MATTER

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 PenagosOscar ChenKoen DewettinckFilip Van Bockstaele

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

Zijian ZhiIvana PenagosKoen DewettinckFilip Van Bockstaele

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques

Nathaniel HendrikIvana PenagosFien De WitteDavy Van de WalleFlavio H. MarchesiniKoen Dewettinck

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

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

Filip Van BockstaeleIvana PenagosKato RondouThao Nguyen TrinhZijian ZhiKoen Dewettinck

Crystallization of saturated monoacid triglycerides : findings from an X-ray scattering study

Ivana PenagosFilip Van BockstaeleKoen Dewettinck

Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin : a time-resolved synchrotron X-ray scattering study

Ivana PenagosKato RondouKoen DewettinckFilip Van Bockstaele

Margarine and fat spreads

Filip Van BockstaeleIvana PenagosKato RondouKoen Dewettinck

Bookchapter in Fat mimetics for food applications

Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

Ivana PenagosJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

A1 Journal Article in FOODS

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

Ivana PenagosKoen DewettinckFilip Van Bockstaele

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

Ivana PenagosKoen DewettinckTom RimauxFilip Van Bockstaele

Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions

Ivana PenagosJuan Murillo MorenoKoen DewettinckFilip Van Bockstaele

Functionality of natural waxes in hybrid fat crystal networks

Filip Van BockstaeleMarie RomanusIvana PenagosKoen Dewettinck

Bookchapter in Development of trans-free lipid systems and their use in food products