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在“Elsevier电子期刊”中，命中：80条，耗时：小于0.01 秒

在所有数据库中总计命中：32条

1.Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

作者：Iris Tavernier^a ; ^{Iris.Tavernier@UGent.be} ; Ashok R. Patel^b ; Paul Van der Meeren^c ; Koen Dewettinck^a

关键词：Oil structuring ; Soy protein ; Carrageenan ; Electrostatic complexation ; Emulsion-templated ; Oleogelation

刊名：Food Hydrocolloids

出版年：2017

2.Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

作者：Chi Diem Doan^a ; ^d ; ^{Chi.DoanDiem@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; ^{ddchi@ctu.edu.vn" class="auth_mail" title="E-mail the corresponding author} ; Chak Ming To^a ; Mike De Vrieze^b ; Frederic Lynen^b ; Sabine Danthine^c ; Allison Brown^a ; Koen Dewettinck^a ; Ashok R. Patel^a ; ^{Patel.Ashok@UGent.be" class="auth_mail" title="E-mail the corresponding author}

关键词：Heptacosane (PubChem CID ; 11636) ; Nonacosane (PubChem CID ; 12409) ; Hentriacontane (PubChem CID ; 12410) ; Palmitic acid (PubChem CID ; 985) ; Stearic acid (PubChem CID ; 5281) ; Arachidic acid (PubChem CID ; 10467) ; Octacosanoic acid (PubChem CID ; 10470) ; Myricic acid (PubChem CID ; 5461027) ; 1-Triacontanol (PubChem CID ; 68972) ; 1-Dotriacontanol (PubChem CID ; 96117)

刊名：Food Chemistry

出版年：2017

3.Effect of molecular exchange on water droplet size analysis in W/O emulsions as determined by diffusion NMR

作者：Lien Vermeir^a ; ^{Lien.Vermeir@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; Paolo Sabatino^a ; ^b ; ^{P.Sabatino@yahoo.it" class="auth_mail" title="E-mail the corresponding author} ; Mathieu Balcaen^a ; ^{Mathieu.Balcaen@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; Arnout Declerck^a ; ^{Arnout.Declerck@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; Koen Dewettinck^c ; ^{Koen.Dewettinck@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; José ; C. Martins^b ; ^{Jose.Martins@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; Paul Van der Meeren^a ; ^{Paul.VanderMeeren@UGent.be" class="auth_mail" title="E-mail the corresponding author}

关键词：NMR ; Nuclear Magnetic Resonance ; W/O ; water-in-oil ; TMACl ; tetramethylammonium chloride

刊名：Journal of Colloid and Interface Science

出版年：2016

4.Effect of molecular exchange on water droplet size analysis as determined by diffusion NMR: The W/O/W double emulsion case

关键词：NMR ; Nuclear Magnetic Resonance ; pfg ; pulsed field gradient ; W/O/W ; water-in-oil-in-water ; TMACl ; tetramethylammonium chloride

刊名：Journal of Colloid and Interface Science

出版年：2016

5.Food-grade particles for emulsion stabilization

作者：Iris Tavernier^a ; ¹ ; ^{Iris.Tavernier@Ugent.be" class="auth_mail" title="E-mail the corresponding author} ; Wahyu Wijaya^b ; ¹ ; Paul Van der Meeren^b ; Koen Dewettinck^a ; Ashok R. Patel^a ; ^{Patel.Ashok@Ugent.be" class="auth_mail" title="E-mail the corresponding author}

关键词：Pickering ; Emulsions ; Food-grade

刊名：Trends in Food Science & Technology

出版年：2016

6.Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate

作者：Sheida Kadivar ; ^{sheida.kadivar@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; Nathalie De Clercq ; Mansura Mokbul ; Koen Dewettinck

关键词：Cocoa butter equivalent ; Iso-solid diagram ; Melting behavior ; Dark chocolate

刊名：LWT - Food Science and Technology

出版年：2016

7.Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile ‿A review

作者：John Edem Kongor^a ; ^b ; ^{johnedem.kongor@ugent.be" class="auth_mail" title="E-mail the corresponding author} ; ^{jonkongor@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Michael Hinneh^a ; ^b ; Davy Van de Walle^a ; Emmanuel Ohene Afoakwa^b ; Pascal Boeckx^c ; Koen Dewettinck^a

关键词：Cocoa ; Fermentation ; Flavour volatiles ; Sustainable production

刊名：Food Research International

出版年：2016

8.Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

作者：Clare Kyomugasho ; ^{clare.kyomugasho@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Stefanie Christiaens ; Davy Van de Walle ; Ann M. Van Loey ; Koen Dewettinck ; Marc E. Hendrickx

关键词：Citrus pectin ; Sugar beet pectin ; Degree of methylesterification ; Ca2+ ; Zn2+ ; Fe2+ and Mg2+-mediated gels ; Gel-stiffness

刊名：Food Hydrocolloids

出版年：2016

9.Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

作者：Thi Thanh Que Phan^a ; Thien Trung Le^c ; Davy Van de Walle^a ; Paul Van der Meeren^b ; Koen Dewettinck^a ; ^{Koen.Dewettinck@Ugent.be" class="auth_mail" title="E-mail the corresponding author}

刊名：International Dairy Journal

出版年：2016

10.Tempering of dairy emulsions: Partial coalescence and whipping properties

作者：Kim Moens ; ^{Kim.Moens@UGent.be" class="auth_mail" title="E-mail the corresponding author} ; A.K.M. Masum ; Koen Dewettinck

刊名：International Dairy Journal

出版年：2016

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2027年及以后(4)

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