Search Results - "Tavernier, Iris"

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry by Doan, Chi Diem, Tavernier, Iris, Okuro, Paula Kiyomi, Dewettinck, Koen

“…In recent years, wax-based oleogelation has appeared as a new and effective strategy to structure liquid oil into soft, solid-like systems, which can be…”
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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…”
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Crystallization behavior of emulsified fats influences shear-induced partial coalescence by Moens, Kim, Tavernier, Iris, Dewettinck, Koen

“…Emulsion stability is desired during production, storage and transportation. However, controlled destabilization by partial coalescence is requisite in the…”
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Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes by Tavernier, Iris, Patel, Ashok R., Van der Meeren, Paul, Dewettinck, Koen

“…In this research, we report on the use of unmodified proteins and protein:polysaccharide complexes to prepare oleogels through an emulsion-templated approach…”
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Food-grade particles for emulsion stabilization by Tavernier, Iris, Wijaya, Wahyu, Van der Meeren, Paul, Dewettinck, Koen, Patel, Ashok R.

“…The use of solid, food-grade particles as emulsion stabilizers is highly promising in the field of food science and technology. Food-grade particles (e.g. fat…”
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Crystal stabilization of edible oil foams by Heymans, Robbe, Tavernier, Iris, Dewettinck, Koen, Van der Meeren, Paul

“…Research on non-aqueous, edible foams is scarce compared to aqueous foams. Only recently, edible-gas-in-oil systems stabilized with crystals are being studied…”
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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…”
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The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels by Tavernier, Iris, Doan, Chi D., Van der Meeren, Paul, Heyman, Bart, Dewettinck, Koen

“…In this research two oleogelation methods, in casu wax‐based oleogelation and emulsion‐templated oleogelation, were combined. Emulsion‐templated oleogels are…”
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil by Tavernier, Iris, Moens, Kim, Heyman, Bart, Danthine, Sabine, Dewettinck, Koen

“…Diacylglycerols (DAGs) are interesting oil structuring molecules as they are structurally similar to triacylglycerols (TAGs), but are metabolized differently…”
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The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings by Doan, Chi Diem, Patel, Ashok R., Tavernier, Iris, De Clercq, Nathalie, Van Raemdonck, Kevin, Van de Walle, Davy, Delbaere, Claudia, Dewettinck, Koen

“…In this research, food‐grade oleogels (differing in concentration of bees wax in rice bran oil) were combined with palm oil at three replacement levels (17,…”
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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…”
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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…”
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions by Tavernier, Iris, Heyman, Bart, Van der Meeren, Paul, Ruyssen, Tony, Dewettinck, Koen

“…We report on the use of a soy protein stabilized, spray-dried oil powder as a vehicle for the introduction of unsaturated liquid oil in a continuous fat…”
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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…”
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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…”
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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…”
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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…”
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Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelsElectronic supplementary information (ESI) available. See DOI: 10.1039/c6ra27650d 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…”
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