References of "DeWettinck, Koen"
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See detailThe interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Paul, Aman ULiege et al

in Food Bioscience (2017), 20

In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, their monolayers were characterized using a Langmuir film balance. MFGM fractions were ... [more ▼]

In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, their monolayers were characterized using a Langmuir film balance. MFGM fractions were separated into lipids (total and polar lipids) and defatted mass. The interfacial properties of these components were char- acterized at the air/water interface. The interfacial properties of MFGM were characterized at both the air/water and oil/water interfaces. Using the compression isotherm, the surface elasticity of MFGM components was also calculated. It was found that MFGM polar lipids showed relatively high surface elasticity which confirms their potential to help stabilize food systems. [less ▲]

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See detailCrystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax
Doan, Chi Diem; Tavernier, Iris; Bin Sintang, Mohd Dona et al

in Food Biophysics (2017), 12

Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEWand the ... [more ▼]

Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEWand the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SWand shortchain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SWand BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 °C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 °C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology. [less ▲]

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See detailMixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring
Bin Sintang, M Dona; Danthine, Sabine ULiege; Patel, Ashok R et al

in Journal of Colloid and Interface Science (2017), 504

In order to modify the self-assembly of sucrose esters (SEs) in sunflower oil, we added sunflower lecithin (SFL) as co-surfactant. It is hypothesized that SFL modifies the selfassembly of SEs by ... [more ▼]

In order to modify the self-assembly of sucrose esters (SEs) in sunflower oil, we added sunflower lecithin (SFL) as co-surfactant. It is hypothesized that SFL modifies the selfassembly of SEs by interrupting the extensive hydrogen bonding between SEs monomers. The addition of SFL into SEs induced gelation of the mixed surfactant system oleogels at all studied ratios. The 7:3 SEs:SFL combination showed enhanced rheological properties compared to the other studied ratios, which suggests better molecular ordering induced by SFL. The modifications might have been caused by interference in the hydrogen bonding, connecting the polar heads of SEs molecules in the presence of SFL. This effect was confirmed by thermal behavior and small angle x-ray diffraction (SAXD) analysis. From the crystallization and melting analyses, it was shown that the peak temperature, shape and enthalpy decreased as the SFL ratio increases. Meanwhile, the bi-component oleogels exhibited new peaks in the SAXD profile, which imply a self-assembly modification. The microscopic study through polarized and electrons revealed a change in the structure. Therefore, it can be concluded that a synergistic effect between SEs and SFL, more particularly at 7:3 ratio, towards sunflower oil structuring could be obtained. These findings shed light for greater applications of SEs as structuring and carrier agent in foods and pharmaceutical. [less ▲]

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See detailSequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels
Tavernier, Iris; Doan, Chi Diem; Van de Walle, Davy et al

in RSC Advances (2017), 7

Themain objective of this study was to investigate the effect of combining a high-melting wax (sunflower wax or rice bran wax)with a low-melting wax (berrywax or BEW) on the crystallization and gelation ... [more ▼]

Themain objective of this study was to investigate the effect of combining a high-melting wax (sunflower wax or rice bran wax)with a low-melting wax (berrywax or BEW) on the crystallization and gelation behavior of the corresponding wax-based oleogels in rice bran oil (RBO). Sunflower wax (SW) and rice bran wax (RBW) have a similar chemical composition but a very different crystallization behavior. Therefore, SWand RBW were also combined in a wax-based oleogel to examine the occurrence of co-crystallization and/or crystal coexistence. The thermal and gelation behavior of the binary blends in rice bran oil (5% w/w total concentration of wax) were investigated with differential scanning calorimetry (DSC) and rheological measurements, showing sequential crystallization and gelation for the SW/RBW : BEW wax-based oleogels and simultaneous crystallization and gelation for the SW : RBW wax-based oleogels. Oscillatory shear and hardness measurements revealed the reinforcement of the high-melting wax crystal network with the addition of the low-melting berry wax. X-ray diffraction (XRD) measurements in both the long-spacing and the short-spacing region showed the occurrence of crystal co-existence, rather than co-crystallization, which was confirmed with polarized light microscopy (PLM). Two different crystal morphologies could be discerned for all three combinations (RBW : SW, SW : BEW and RBW : BEW). We hypothesized that the improved rheological properties could be attributed to sintering, a process in which the low-melting BEW crystals form solid bonds between the crystals of the high-melting waxes. As such, a cohesive network is formed, resulting in an increased hardness of the bi-wax-based oleogels. This research provides the opportunity to minimize the amount of wax necessary in creating semi-solid materials with a wide variety in rheological and textural properties. [less ▲]

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See detailChemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
Doan, Chi Diem; To, Chak Ming; De Vrieze, Mike et al

in Food Chemistry (2017), 214

Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons – HCs, free fatty acids – FFAs, free fatty alcohols ... [more ▼]

Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons – HCs, free fatty acids – FFAs, free fatty alcohols – FALs and wax esters – WEs) of natural waxes were analyzed using HPLC–ELSD and GC–MS followed by evaluation of their oil structuring properties. The gel strength, including the average storage modulus and oscillation yield stress, displayed a negative correlation with FALs and a positive correlation with HCs, FFAs and WEs. The components dictating the gel strength are HCs, FFAs and WEs in a descending order of importance. The consistency of the oleogels increased with the increasing amount of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more WEs results in a strong but brittle gel with a high initial flow yield stress. We believe these results might be useful in selecting the right waxes to combine in certain fat-based food products. [less ▲]

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See detailCrystallization and morphologies of waxes in rice bran oil
Diem Doan, Chi; Patel, Ashok R.; Danthine, Sabine ULiege et al

Conference (2016, September)

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See detailChemical profiling of major components in natural waxes to elucidate their roles in liquid oil structuring
Diem Doan, Chi; Ming To, Chak; Lynen, Frederik et al

Poster (2016, September)

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See detailMixed Component Oleogels Prepared Using Synergistic Combinations of Monoglyceride and Phytosterols
Sintang, Mohd Dona Bin; Rimaux, Tom; Danthine, Sabine ULiege et al

Conference (2016, May)

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See detailCrystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
Kadivar, Sheida; De Clercq, Nathalie; Danthine, Sabine ULiege et al

in European Journal of Lipid Science and Technology (2016), 118

A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory ... [more ▼]

A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. All the techniques confirmed that at 20°C isothermal crystallization of all the blends is a two-step process with formation of α crystals in the first step and formation of β’ crystals in the second step. The blends with high amount of CBEs contained more high-melting triacylglycerols (TAGs) and diacylglycerol (DAG) in compare with CB acting as seed crystals enhancing the formation of a- crystals in the first crystallization step. Therefore, the induction time of the first crystallization step was inversely related to the amount of CBE. In contrast, the subsequent polymorphic transition was delayed by the presence of the CBE due to their low-melting TAGs. However, adding up to 5% CBE did not change the Foubert’s parameters for isothermal crystallization significantly. All the blends (except 5% HOSO CBE), had a mediated β’ crystallization. Picturing of the microstructure showed that for the CB and the blends up to 50% large microstructures, indicative of the bV polymorph developed during storage. At 100%, a dense network of spherulites was formed at the beginning of the crystallization period, but upon further storage, no large morphological changes were observed. Practical applications: In recent years, the production of CB has been delayed owing to its cultivation difficulty and low yield due to pest attack, while the world cocoa prices have increased with rising demand and higher chocolate consumption. Therefore, there is a need to develop low-priced and appropriate alternatives to CB. Accordingly, in this study two sunflower oil based CBEs were produced with fatty acid mixtures in the presence of immobilized 1,3-regiospecific lipase. The results from this study could help the fats and oils industries to extend their knowledge on the crystallization and polymorphic behavior of two enzymatically produced sunflower oil based CBEs. [less ▲]

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See detailInfluence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULiege; Blecker, Christophe ULiege et al

in Food Research International (2014), 62

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main ... [more ▼]

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main constituents of Myverol, monopalmitin and monostearin. The MAGs were added to PO in concentrations up to 8% and the blends were studied using different techniques (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)). The DSC crystallization profiles revealed an earlier onset of crystallization along with extra crystallization peaks when MAGs were added to PO. Combined with X-ray results, it could be concluded that the crystallization process of the blends is initiated by the MAGs crystallizing in the α form and then transforming to sub-α. The effect on the non-isothermal crystallization of the PO TAGs is confined to an earlier onset of crystallization, probably through a template effect, and an effect on the crystal structure coarseness. [less ▲]

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See detailMonitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
Danthine, Sabine ULiege; DeClercq, Nathalie; Dewettinck, Koen et al

in Journal of Thermal Analysis and Calorimetry (2014)

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See detailInfluence of a commercial monoglyceride on the crystallization of palm oil as compared to the influence of its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULiege; Dewettinck, Koen

Conference (2014)

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See detailInfluence of Cocoa Butter Diacylglycerols on the Isothermal Crystallization of Cocoa Butter
DeClercq, Nathalie; Danthine, Sabine ULiege; Dewettinck, Koen

Conference (2012, May)

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See detailInfluence of monopalmitin on the crystallization behaviour of palm oil
Verstringe, Stefanie; Danthine, Sabine ULiege; Depypere, Frederic et al

Conference (2012, May)

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See detailEnzymatic Interesterificationof Palm oil and Fractions: A Calorimetric Study
Danthine, Sabine ULiege; De Clercq, Nathalie; Lefebure, Emilie ULiege et al

Poster (2011, September)

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See detailEnzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods.
De Clercq, Nathalie; Danthine, Sabine ULiege; Nguyen, Mai et al

Poster (2011, September)

Detailed reference viewed: 35 (6 ULiège)