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Foods (Basel, Switzerland)|May 13, 2023
Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added EmulsifiersIvana A Penagos, Juan Sebastian Murillo Moreno, Koen Dewettinck, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fatFien De Witte, Ivana A Penagos, Kim Moens, et al.
Soft Matter|June 18, 2024
Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterizationIvana A Penagos, Fien De Witte, Tom Rimaux, et al.
Foods (Basel, Switzerland)|May 11, 2024
From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm OilFien De Witte, Ivana A Penagos, Davy Van de Walle, et al.
NPJ Science of Food|November 27, 2025
The effect of particles on static crystallisation in suspensions: sucrose vs inulinFien De Witte, Ivana A Penagos, Davy Van de Walle, et al.
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