A5056377899- Food Chemistry and Fat Analysis
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Cocoa and Sweet Potato Agronomy
- Polysaccharides and Plant Cell Walls
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Gut microbiota and health
- Phytochemicals and Antioxidant Activities
- Surfactants and Colloidal Systems
- Botanical Research and Applications
- African Botany and Ecology Studies
- Electrospun Nanofibers in Biomedical Applications
- Hydrogels: synthesis, properties, applications
- Edible Oils Quality and Analysis
- Liquid Crystal Research Advancements
- Terahertz technology and applications
- Lipid metabolism and biosynthesis
- Advanced Cellulose Research Studies
- Biofuel production and bioconversion
Ghent University
2015-2024
Ghent University Hospital
2011-2024
KU Leuven
2016-2019
Rega Institute for Medical Research
2019
Delft University of Technology
2019
Bioscience Research
2014-2018
We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation emulsifier-free, structured w/o emulsions (spreads), (ii) replacer oil-binders in chocolate paste formulations and (iii) shortening alternative cake preparation. Water-in-oil with up to 60 wt% water were prepared without the need an emulsifier by simply using phase. The droplets these (size < 40 μm) stabilized via interfacial bulk crystallization shellac. Chocolate complete...
Abstract The main objective of this research was to enhance the understanding oil‐structuring properties natural waxes. A number food‐grade waxes were evaluated for their oil‐gelling using a combination techniques, including rheology, differential scanning calorimetry, and polarized light microscopy. Based on rheological measurements (oscillatory, flow, thixotropic behavior), we found that rice bran wax, carnauba Brazilian wax fruit showed weak gelling behavior in oil (prepared at...
The main objective of this study was to investigate the effect combining a high-melting wax (sunflower or rice bran wax) with low-melting (berry BEW) on crystallization and gelation behavior corresponding wax-based oleogels in oil (RBO). Sunflower (SW) (RBW) have similar chemical composition but very different behavior. Therefore, SW RBW were also combined oleogel examine occurrence co-crystallization and/or crystal co-existence. thermal binary blends (5% w/w total concentration investigated...
Oleogelation has recently emerged as a subject of growing interest among industrial and academic researchers. One the main concerns when working with oleogels is finding ideal food‐grade oleogelators right functionalities universal applications. Identifying synergistic combinations well‐known food ingredients could possibly help us overcome this issue. In work we have identified for first time, that combination monoglycerides (MGs) phytosterols (PS) at certain ratios leads to formation mixed...
In this research, food‐grade oleogels (differing in concentration of bees wax rice bran oil) were combined with palm oil at three replacement levels (17, 33, and 50%wt) to form a continuous fat phase reduced saturated fatty acids. We explored the crystallization gelling behavior wax‐based palm‐blend mixtures, those fillings containing sugar hazelnut particles dispersed these phases. The palm‐blends different chemical nature (unique triacyglycerols oil, oil; esters, n ‐alkanes, free acids,...
Fat bloom is one of the main quality problems in chocolate industry. A bloomed product characterized by loss its initial gloss and formation a gray‐whitish haze, which makes unappealing from consumer point view. In industry, most fat related arise filled products, like pralines chocolate‐coated biscuits. these oil migration considered cause development. It leads to dissolution solid cocoa butter crystals shell may recrystallize with undesired crystals. These give rise, upon growth, visual...