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Project
Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foods
Information
Project Team
Organisations
Outputs and Outcomes
Publications
Applicability of Raman spectroscopy for the assessment of wheat flour quality and functionality in bakery applications
Justine Van der Vennet
Fien De Witte
Peter Vandenabeele
Mia Eeckhout
Filip Van Bockstaele
A1
Journal Article
in
FOODS
2025
Effect of shear on polymorphic transitions in monoglyceride oleogels
Kato Rondou
Fien De Witte
Koen Dewettinck
Filip Van Bockstaele
A1
Journal Article
in
CRYSTALS
2025
Lubricative properties of semi-crystalline lipid systems
Lennaert Sanders
Fien De Witte
Davy Van de Walle
Filip Van Bockstaele
Koen Dewettinck
A1
Journal Article
in
FOOD STRUCTURE-NETHERLANDS
2025