Search Results - "Rimaux, Tom"

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review by Nguyen, Viet, Rimaux, Tom, Truong, Vinh, Dewettinck, Koen, Van Bockstaele, Filip

“…Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported…”
Get full text

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings by Nguyen, Viet, Rimaux, Tom, Truong, Vinh, Danthine, Sabine, Dewettinck, Koen, Van Bockstaele, Filip

“…The effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear‐crystallization of fat blends made of refined palm oil, refined…”
Get full text

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation by VRANCKEN, Gino, RIMAUX, Tom, WECKX, Stefan, LEROY, Frédéric, DE VUYST, Luc

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
Get full text

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil by Doan, Chi Diem, Tavernier, Iris, Danthine, Sabine, Rimaux, Tom, Dewettinck, Koen

“…BACKGROUND Wax esters contribute to the transformation of liquid oils into solid‐like oleogel systems, which can act as alternatives for trans‐ and/or…”
Get full text

Investigating the Role of CNP and CNP Aggregates in the Rheological Breakdown of Triglyceride Systems by Penagos, Ivana A, De Witte, Fien, Rimaux, Tom, Dewettinck, Koen, Van Bockstaele, Filip

“…In many food applications, the mechanical properties of fats play a critical role in determining the processing performance of fat-rich products. In fact, fat…”
Get full text

Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression by VRANCKEN, Gino, DE VUYST, Luc, RIMAUX, Tom, ALLEMEERSCH, Joke, WECKX, Stefan

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
Get full text

Identification of a five‐oxidoreductase‐gene cluster from Acetobacter pasteurianus conferring ethanol‐dependent acidification in Escherichia coli by Garcia‐Armisen, Tamara, Vercammen, Ken, Rimaux, Tom, Vrancken, Gino, Vuyst, Luc De, Cornelis, Pierre

“…Acetobacter pasteurianus, a Gram‐negative bacterium belonging to the α‐divison of Proteobacteria, produces acetic acid through ethanol oxidation. A genomic…”
Get full text

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels by Tavernier, Iris, Doan, Chi Diem, Van de Walle, Davy, Danthine, Sabine, Rimaux, Tom, Dewettinck, Koen

“…The main objective of this study was to investigate the effect of combining a high-melting wax (sunflower wax or rice bran wax) with a low-melting wax (berry…”
Get full text

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends by Nguyen, Viet, Rimaux, Tom, Truong, Vinh, Dewettinck, Koen, Van Bockstaele, Filip

“…Commercial shortenings and margarines are mainly produced via rapid cooling with scraped surface heat exchangers (SSHE) and therefore, controlling fat…”
Get full text

Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization by Nguyen, Viet, Rimaux, Tom, Truong, Vinh, Dewettinck, Koen, Van Bockstaele, Filip

“…[Display omitted] •Dynamic–crystallization can prevent the formation of β crystals in fat blends.•Post–crystallization events for static and…”
Get full text

Oil structuring properties of monoglycerides and phytosterols mixtures by Bin Sintang, Mohd Dona, Rimaux, Tom, Van de Walle, Davy, Dewettinck, Koen, Patel, Ashok R.

“…Oleogelation has recently emerged as a subject of growing interest among industrial and academic researchers. One of the main concerns when working with…”
Get full text

Multiscale analysis of monoglyceride oleogels during storage by Rondou, Kato, De Witte, Fien, Rimaux, Tom, Dewinter, Wim, Dewettinck, Koen, Verwaeren, Jan, Van Bockstaele, Filip

“…Oleogelation offers the possibility to reduce the saturated fatty acid (SAFA) content while maintaining the desired organoleptic properties. Hereby, SAFAs are…”
Get full text

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring by Bin Sintang, Mohd Dona, Danthine, Sabine, Patel, Ashok R., Rimaux, Tom, Van De Walle, Davy, Dewettinck, Koen

“…[Display omitted] In order to modify the self-assembly of sucrose esters (SEs) in sunflower oil, we added sunflower lecithin (SFL) as co-surfactant. It is…”
Get full text

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides by Bin Sintang, Mohd Dona, Danthine, Sabine, Brown, Allison, Van de Walle, Davy, Patel, Ashok R., Tavernier, Iris, Rimaux, Tom, Dewettinck, Koen

“…Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition…”
Get full text

Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin by Tavernier, Iris, Norton, Ian T., Rimaux, Tom, Lazidis, Aris, Dewettinck, Koen

“…This research explores the potential of diacylglycerol (DAG) and triacylglycerol (TAG) combinations in shortenings. An alternative formulation of a fat blend…”
Get full text

Influence of Polymorphism on the Solid Fat Content Determined by FID Deconvolution by Declerck, Arnout, Nelis, Veronique, Rimaux, Tom, Dewettinck, Koen, Van der Meeren, Paul

“…One of the most important quality parameters of a fat, is its solid fat content (SFC). The standard method to determine the SFC is pNMR using a f‐factor. This…”
Get full text

Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax by Doan, Chi Diem, Tavernier, Iris, Sintang, Mohd Dona Bin, Danthine, Sabine, Van de Walle, Davy, Rimaux, Tom, Dewettinck, Koen

“…Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil…”
Get full text

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties by Heymans, Robbe, Tavernier, Iris, Danthine, Sabine, Rimaux, Tom, Van der Meeren, Paul, Dewettinck, Koen

“…Foams with a continuous oil phase may be stabilized using crystalline particles. Those systems are compelling because of their potential in edible oil…”
Get more information

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation by Bin Sintang, Mohd Dona, Danthine, Sabine, Khalenkow, Dmitry, Tavernier, Iris, Tzompa Sosa, Daylan A., Julmohammad, Norliza Binti, Van de Walle, Davy, Rimaux, Tom, Skirtach, Andre, Dewettinck, Koen

“…•Condensing effect affects the melting temperature of Monoglycerides (MGs)•MGs alter the crystal forms of phytosterols (PSs)•Eutectic formations between MGs…”
Get full text

Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties by Bin Sintang, Mohd Dona, Danthine, Sabine, Tavernier, Iris, Van de Walle, Davy, Doan, Chi Diem, Aji Muhammad, Dimas Rahadian, Rimaux, Tom, Dewettinck, Koen

“…Oleogel has attracted the interest of food scientists and the food industry as an interesting alternative for solid fat in food products. Certain hydrophilic…”
Get full text