1. Correlations Between Cloud Point and Compositional Properties of Palm Oil and Liquid Fractions from Dry Fractionation. (4th May 2017) Authors: Danthine, S.; Lefébure, E.; Blecker, C.; Dijckmans, P.; Gibon, V. Journal: Journal of the American Oil Chemists' Society Issue: Volume 94:Number 6(2017) Page Start: 841 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines. (March 2019) Authors: Yamoneka, J.; Malumba, P.; Lognay, G.; Blecker, C.; Danthine, S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 101(2019) Page Start: 747 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Limited cross reactivity among arginine kinase allergens from mealworm and cricket edible insects. (15th March 2019) Authors: Francis, F.; Doyen, V.; Debaugnies, F.; Mazzucchelli, G.; Caparros, R.; Alabi, T.; Blecker, C.; Haubruge, E.; Corazza, F. Journal: Food chemistry Issue: Volume 276(2019) Page Start: 714 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat. Issue 2 (December 2015) Authors: Yamoneka, J.; Malumba, P.; Blecker, C.; Gindo, M.; Richard, G.; Fauconnier, M.-L.; Lognay, G.; Danthine, S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 64:Issue 2(2015:Dec.) Page Start: 989 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms. (October 2016) Authors: Delacharlerie, S.; Petrut, R.; Deckers, S.; Flöter, E.; Blecker, C.; Danthine, S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 72(2016) Page Start: 552 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗