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Onderzoeker
Kato Rondou
- Disciplines:Voedseltechnologie, Levensmiddelenchemie
Affiliaties
- Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid (Departement)
Lid
Vanaf27 aug 2021 → Heden
Publicaties
1 - 10 van 13
- Crystallization of wax esters in oleogels : relevance of chain length and ester bond position(2025)Gepubliceerd in: FOOD STRUCTURE-NETHERLANDSISSN: 2213-3291Volume: 44
- Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae(2025)Gepubliceerd in: FOOD RESEARCH INTERNATIONALISSN: 1873-7145Volume: 200
- Effect of shear on polymorphic transitions in monoglyceride oleogels(2025)Gepubliceerd in: CRYSTALSISSN: 2073-4352Issue: 6Volume: 15
- Crystallization behavior and structural build-up of palm stearin : wax hybrid fat blends(2024)Gepubliceerd in: FOOD BIOPHYSICSISSN: 1557-1866Issue: 4Volume: 19Pagina's: 1042 - 1052
- Insights in the structural hierarchy of statically crystallized palm oil(2024)Gepubliceerd in: CRYSTALSISSN: 2073-4352Issue: 2Volume: 14
- Structural build-up and stability of hybrid monoglyceride–triglyceride oleogels(2024)Gepubliceerd in: GELSISSN: 2310-2861Issue: 10Volume: 10
- Oil structuring using whey protein-based cryogel particles : effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads(2024)Gepubliceerd in: FOOD RESEARCH INTERNATIONALISSN: 1873-7145Volume: 196
- Crystallization behavior of monoglyceride oleogels : a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides(2024)Gepubliceerd in: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGYISSN: 1438-9312Issue: 7Volume: 126
- Static crystallization of palm oil : a view on the full length-scale(2023)Aantal pagina's: 1
- Time-resolved X-ray scattering to elucidate the crystallization behavior of monoglyceride oleogels(2023)Aantal pagina's: 1
Gelinkte datasets
1 - 4 van 4
- Effect of shear on polymorphic transitions in monoglyceride oleogels
- Crystallization behavior and structural build-up of palm stearin - wax hybrid fat blends
- Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels
- Crystallization behavior of monoglyceride oleogels: a comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides