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Bart Goderis

Showing results (1-10 of 40) with videos related to

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Food Research International (Ottawa, Ont.)|September 7, 2017
The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oilEva Daels, Imogen Foubert, Bart Goderis
Polymers|May 14, 2025
Quantitative DSC Assessment of the Polymorph-Specific Crystallinity of Poly(Lactic Acid) and the Impact of a Self-Assembling Nucleating Agent and PEG PlasticizerMaarten Colaers, Wim Thielemans, Bart Goderis
Journal of Agricultural and Food Chemistry|March 23, 2018
Isothermal Crystallization Kinetics of Palm Oil as Influenced by Addition of a Commercial Phytosterol Ester MixtureEva Daels, Bart Goderis, Valerie Matton, et al.
European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences|March 20, 2010
Lyotropic, liquid crystalline nanostructures of aqueous dilutions of SMEDDS revealed by small-angle X-ray scattering: impact on solubility and drug releaseCaroline Goddeeris, Bart Goderis, Guy Van den Mooter
The Journal of Physical Chemistry. B|March 23, 2012
Phase diagram and structures in mixtures of poly(styrenesulfonate anion) and alkyltrimethylammonium cations in water: significance of specific hydrophobic interactionSimona Sitar, Bart Goderis, Per Hansson, et al.
Acta Chimica Slovenica|September 25, 2013
The role of specific interaction in phase behavior of polyelectrolyte-surfactant-water mixturesSimona Sitar, Bart Goderis, Per Hansson, et al.
Biomacromolecules|February 10, 2010
Molecular basis of processing wheat gluten toward biobased materialsBert Lagrain, Bart Goderis, Kristof Brijs, et al.
Biomacromolecules|September 14, 2004
Amylopectin molecular structure reflected in macromolecular organization of granular starchRudi Vermeylen, Bart Goderis, Harry Reynaers, et al.
Journal of Agricultural and Food Chemistry|April 13, 2016
Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without LimoneneAnnelien Rigolle, Bart Goderis, Koen Van Den Abeele, et al.
Molecules (Basel, Switzerland)|December 9, 2020
Phase Behavior and Polymorphism of Saturated and Unsaturated Phytosterol EstersEva Daels, Imogen Foubert, Zheng Guo, et al.
Pageof 4

Showing results (1-10 of 40) with videos related to

Sort By:
Pageof 4
Food Research International (Ottawa, Ont.)|September 7, 2017
The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oilEva Daels, Imogen Foubert, Bart Goderis
Polymers|May 14, 2025
Quantitative DSC Assessment of the Polymorph-Specific Crystallinity of Poly(Lactic Acid) and the Impact of a Self-Assembling Nucleating Agent and PEG PlasticizerMaarten Colaers, Wim Thielemans, Bart Goderis
Journal of Agricultural and Food Chemistry|March 23, 2018
Isothermal Crystallization Kinetics of Palm Oil as Influenced by Addition of a Commercial Phytosterol Ester MixtureEva Daels, Bart Goderis, Valerie Matton, et al.
European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences|March 20, 2010
Lyotropic, liquid crystalline nanostructures of aqueous dilutions of SMEDDS revealed by small-angle X-ray scattering: impact on solubility and drug releaseCaroline Goddeeris, Bart Goderis, Guy Van den Mooter
The Journal of Physical Chemistry. B|March 23, 2012
Phase diagram and structures in mixtures of poly(styrenesulfonate anion) and alkyltrimethylammonium cations in water: significance of specific hydrophobic interactionSimona Sitar, Bart Goderis, Per Hansson, et al.
Acta Chimica Slovenica|September 25, 2013
The role of specific interaction in phase behavior of polyelectrolyte-surfactant-water mixturesSimona Sitar, Bart Goderis, Per Hansson, et al.
Biomacromolecules|February 10, 2010
Molecular basis of processing wheat gluten toward biobased materialsBert Lagrain, Bart Goderis, Kristof Brijs, et al.
Biomacromolecules|September 14, 2004
Amylopectin molecular structure reflected in macromolecular organization of granular starchRudi Vermeylen, Bart Goderis, Harry Reynaers, et al.
Journal of Agricultural and Food Chemistry|April 13, 2016
Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without LimoneneAnnelien Rigolle, Bart Goderis, Koen Van Den Abeele, et al.
Molecules (Basel, Switzerland)|December 9, 2020
Phase Behavior and Polymorphism of Saturated and Unsaturated Phytosterol EstersEva Daels, Imogen Foubert, Zheng Guo, et al.
Pageof 4