1. Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties. Issue 7 (29th June 2018) Authors: Heymans, Robbe; Tavernier, Iris; Danthine, Sabine; Rimaux, Tom; Van der Meeren, Paul; Dewettinck, Koen Journal: Food & function Issue: Volume 9:Issue 7(2018) Page Start: 4036 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Crystal stabilization of edible oil foams. (November 2017) Authors: Heymans, Robbe; Tavernier, Iris; Dewettinck, Koen; Van der Meeren, Paul Journal: Trends in food science & technology Issue: Volume 69:Part A(2017) Page Start: 13 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Crystallization behavior of emulsified fats influences shear-induced partial coalescence. (November 2018) Authors: Moens, Kim; Tavernier, Iris; Dewettinck, Koen Journal: Food research international Issue: Volume 113(2018) Page Start: 362 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin. (April 2019) Authors: Tavernier, Iris; Norton, Ian T.; Rimaux, Tom; Lazidis, Aris; Dewettinck, Koen Journal: Journal of food engineering Issue: Volume 246(2019) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes. (April 2017) Authors: Tavernier, Iris; Patel, Ashok R.; Van der Meeren, Paul; Dewettinck, Koen Journal: Food hydrocolloids Issue: Volume 65(2017) Page Start: 107 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties. Issue 6 (23rd May 2018) Authors: Heymans, Robbe; Tavernier, Iris; Danthine, Sabine; Rimaux, Tom; Van der Meeren, Paul; Dewettinck, Koen Journal: Food & function Issue: Volume 9:Issue 6(2018) Page Start: 3143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Food-grade particles for emulsion stabilization. (April 2016) Authors: Tavernier, Iris; Wijaya, Wahyu; Van der Meeren, Paul; Dewettinck, Koen; Patel, Ashok R. Journal: Trends in food science & technology Issue: Volume 50(2016) Page Start: 159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry. (February 2018) Authors: Doan, Chi Diem; Tavernier, Iris; Okuro, Paula Kiyomi; Dewettinck, Koen Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation. (August 2020) Authors: 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 Journal: Chemistry and physics of lipids Issue: Volume 230(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions. (March 2019) Authors: Tavernier, Iris; Heyman, Bart; Van der Meeren, Paul; Ruyssen, Tony; Dewettinck, Koen Journal: Journal of food engineering Issue: Volume 244(2019) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗