Search Results - Dewettinck, Koen

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  1. 1
    Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

    Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points by Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen

    Published 2016
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  2. 2
    Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties

    Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties by Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto

    Published 2017
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  3. 3
    Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

    Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points by Nusantoro, Bangun Prajanto, Abdul Manaf, Yanty Noorzianna, Van de Walle, Davy, Hidayat, Chusnul, Danthine, Sabine, Dewettinck, Koen

    Published 2017
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  4. 4
    Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

    Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun Prajanto

    Published 2017
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