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Foods (Basel, Switzerland)|December 23, 2020
Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry FractionationVeronique Gibon, Sabine DanthineFoods (Basel, Switzerland)|March 6, 2021
Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in FatsSteven Mascrez, Sabine Danthine, Giorgia PurcaroGels (Basel, Switzerland)|May 26, 2023
Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation RoutesThais Lomonaco Teodoro da Silva, Sabine DanthineFood Research International (Ottawa, Ont.)|March 26, 2022
Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical propertiesThais Lomonaco Teodoro da Silva, Sabine DanthineAdvances in Colloid and Interface Science|January 20, 2016
Assessment of partial coalescence in whippable oil-in-water food emulsionsRaul Flaviu Petrut, Sabine Danthine, Christophe BleckerJournal of Food Science|January 15, 2021
Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogelsThais Lomonaco Teodoro da Silva, Sabine DanthineFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|June 26, 2024
Impact of deodorisation time and temperature on the removal of different MOAH structures: a lab-scale study on spiked coconut oilAleksandra Gorska, Sabine Danthine, Nicolas Jacquet, et al.Food Chemistry|November 20, 2022
Modifying sucrose esters oleogels properties using different structuration routesThais Lomonaco Teodoro da Silva, Vincent Baeten, Sabine DanthineUltrasonics Sonochemistry|April 22, 2021
Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous systemThais Lomonaco Teodoro da Silva, Sabine Danthine, Silvana MartiniFood Chemistry|March 15, 2025
Enhancing the vegetable waxes gelation power in the presence of high-intensity ultrasoundThais Lomonaco Teodoro da Silva, Vincent Baeten, Sabine DanthinePageof 5