693.932 PEOPLE
| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Dewettinck, Koen
Ghent University
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (25/25 displayed)
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization : a comprehensive time-resolved X-ray scattering studycitations
- 2024Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact materialcitations
- 2024From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oilcitations
- 2024Interactions between mono- and triglycerides in hybrid fat blends : from static to dynamic processing
- 2023Accurate evaluation of the flow properties of molten chocolate : circumventing artefactscitations
- 2023Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa buttercitations
- 2023Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifierscitations
- 2023Effect of temperature during production and storage of monoglyceride oleogels
- 2022Microstructure development in semi-liquid shortenings upon storage
- 2022Microstructure development in semi-liquid shortenings upon storage
- 2021Combining fat and waxes in hybrid systems for bakery application
- 2020The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blendscitations
- 2020Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallizationcitations
- 2018The potential of waxes to alter the microstructural properties of emulsion-templated oleogelscitations
- 2017Oil structuring properties of monoglycerides and phytosterols mixturescitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2016Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting propertiescitations
- 2015Fumed silica-based organogels and 'aqueous-organic' bigelscitations
- 2015Rheological characterization of gel-in-oil-in-gel type structured emulsionscitations
- 2014Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processingcitations
- 2010On the fractional crystallization of palm olein:Solid solutions and eutectic solidificationcitations
- 2009Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallizationcitations
Places of action
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article
Fumed silica-based organogels and 'aqueous-organic' bigels
Abstract
We report the use of fumed silica (hydrophilic colloidal silica particles) to generate triglyceride solvent-based soft matter systems (organogels and bigels). Interestingly, the bigels showed a better gel strength compared to organogels while showing a comparatively weaker thixotropic recovery. Electron microscopy and energy dispersive X-ray spectroscopy were used to understand the microstructure of these new thixotropic molecular gel systems with respect to the fractal-like aggregation of silica particles as well as the percolating network of organic-aqueous phases.