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Jeroen Vereecken

Ghent University

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Publication

Featured researches published by Jeroen Vereecken.

Food Research International | 2009

Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides.

Jeroen Vereecken; Wouter Meeussen; Imogen Foubert; Ans Lesaffer; Johan Wouters; Koen Dewettinck

Thermochimica Acta | 2008

Stop-and-return DSC method to study fat crystallization

Imogen Foubert; Eveline Fredrick; Jeroen Vereecken; Maarten Sichien; Koen Dewettinck

European Journal of Lipid Science and Technology | 2009

Effect of SatSatSat and SatOSat on crystallization of model fat blends

Jeroen Vereecken; Imogen Foubert; Kevin W. Smith; Koen Dewettinck

European Journal of Lipid Science and Technology | 2010

Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols

Jeroen Vereecken; Imogen Foubert; Kevin W. Smith; Gary Sassano; Koen Dewettinck

Journal of Agricultural and Food Chemistry | 2006

Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatings

Jeroen Vereecken; Imogen Foubert; Kevin W. Smith; Koen Dewettinck

Food Research International | 2010

Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content

Jeroen Vereecken; Veerle De Graef; Kevin W. Smith; Johan Wouters; Koen Dewettinck

European Journal of Lipid Science and Technology | 2012

Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

Veerle De Graef; Jeroen Vereecken; Kevin W. Smith; Krish Bhaggan; Koen Dewettinck

European Journal of Lipid Science and Technology | 2009

Fat structuring with partial acylglycerols: Effect on solid fat profiles

Jeroen Vereecken; Imogen Foubert; Wouter Meeussen; Ans Lesaffer; Koen Dewettinck

Food Research International | 2010

Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems.

Jeroen Vereecken; Wouter Meeussen; Ans Lesaffer; Koen Dewettinck

Archive | 2010

Effect of acylglycerol composition on the microstructural and functional properties of bakery fats and margarines

Jeroen Vereecken

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Collaboration

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Koen Dewettinck

Ghent University

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Imogen Foubert

Katholieke Universiteit Leuven

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Kevin W. Smith

University of Bedfordshire

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Eveline Fredrick

Ghent University

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Veerle De Graef

Ghent University

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Maarten Sichien

Ghent University

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Gary Sassano

University of Bedfordshire

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