Danthine S - Search Results

1

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil.

Doan CD, Tavernier I, Danthine S, Rimaux T, Dewettinck K. Doan CD, et al. Among authors: danthine s. J Sci Food Agric. 2018 Feb;98(3):1042-1051. doi: 10.1002/jsfa.8553. Epub 2017 Aug 24. J Sci Food Agric. 2018. PMID: 28718922

2

Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring.

Doan CD, To CM, De Vrieze M, Lynen F, Danthine S, Brown A, Dewettinck K, Patel AR. Doan CD, et al. Among authors: danthine s. Food Chem. 2017 Jan 1;214:717-725. doi: 10.1016/j.foodchem.2016.07.123. Epub 2016 Jul 21. Food Chem. 2017. PMID: 27507530

3

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring.

Bin Sintang MD, Danthine S, Patel AR, Rimaux T, Van De Walle D, Dewettinck K. Bin Sintang MD, et al. Among authors: danthine s. J Colloid Interface Sci. 2017 Oct 15;504:387-396. doi: 10.1016/j.jcis.2017.05.114. Epub 2017 May 31. J Colloid Interface Sci. 2017. PMID: 28586736

4

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides.

Bin Sintang MD, Danthine S, Brown A, Van de Walle D, Patel AR, Tavernier I, Rimaux T, Dewettinck K. Bin Sintang MD, et al. Among authors: danthine s. Food Res Int. 2017 Oct;100(Pt 1):832-840. doi: 10.1016/j.foodres.2017.07.079. Epub 2017 Aug 2. Food Res Int. 2017. PMID: 28873756

5

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties.

Heymans R , Tavernier I , Danthine S , Rimaux T , Van der Meeren P , Dewettinck K . Heymans R , et al. Among authors: danthine s. Food Funct. 2018 Jun 20;9(6):3143-3154. doi: 10.1039/c8fo00536b. Food Funct. 2018. PMID: 29790526

6

Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties.

Heymans R, Tavernier I, Danthine S, Rimaux T, Van der Meeren P, Dewettinck K. Heymans R, et al. Among authors: danthine s. Food Funct. 2018 Jul 17;9(7):4036. doi: 10.1039/c8fo90023j. Food Funct. 2018. PMID: 29955735

7

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil.

Tavernier I, Moens K, Heyman B, Danthine S, Dewettinck K. Tavernier I, et al. Among authors: danthine s. Food Res Int. 2019 Jun;120:504-513. doi: 10.1016/j.foodres.2018.10.092. Epub 2018 Nov 1. Food Res Int. 2019. PMID: 31000265

8

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation.

Bin Sintang MD, Danthine S, Khalenkow D, Tavernier I, Tzompa Sosa DA, Julmohammad NB, Van de Walle D, Rimaux T, Skirtach A, Dewettinck K. Bin Sintang MD, et al. Among authors: danthine s. Chem Phys Lipids. 2020 Aug;230:104912. doi: 10.1016/j.chemphyslip.2020.104912. Epub 2020 May 1. Chem Phys Lipids. 2020. PMID: 32371001

9

Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels.

da Silva TLT, Danthine S. da Silva TLT, et al. Among authors: danthine s. J Food Sci. 2021 Feb;86(2):343-356. doi: 10.1111/1750-3841.15589. Epub 2021 Jan 14. J Food Sci. 2021. PMID: 33448022

10

Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution.

Declerck A, Nelis V, Danthine S, Dewettinck K, Van der Meeren P. Declerck A, et al. Among authors: danthine s. Foods. 2021 Mar 2;10(3):520. doi: 10.3390/foods10030520. Foods. 2021. PMID: 33801453 Free PMC article.

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