Search Results - "KEGELAERS YVES" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Sonochemistry: Scope, Limitations… and Artifacts

Sonochemistry: Scope, Limitations… and Artifacts

by Yves Kegelaers, Jean-Luc Delplancke, Jacques Reisse
Published in Chimia (01.01.2000)

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Journal Article

Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats

Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats

by Anihouvi, Prudent Placide, Danthine, Sabine, Kegelaers, Yves, Dombree, Anne, Blecker, Christophe
Published in Food research international (01.08.2013)

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Journal Article Web Resource

Food Research International

Food Research International

by Anihouvi, Prudent, Danthine, Sabine, Kegelaers, Yves, Dombrée, Anne, Blecker, Christophe
Published in Food research international (2013)

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Journal Article

Modeling temperature in chocolate mass to predict tempering quality: Crystallisation and physical properties of fats

Modeling temperature in chocolate mass to predict tempering quality: Crystallisation and physical properties of fats

by BETTENS, Delphine, KEGELAERS, Yves, HAUT, Benoit, HALLOIN, Véronique, DEBASTE, Frédéric
Published in European journal of lipid science and technology (2009)

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Journal Article

Método de estabilización de la cristalización de una mezcla de grasa y aceite que contiene más de 10 % de manteca de cacao y que tiene un bajo contenido de grasas trans

Método de estabilización de la cristalización de una mezcla de grasa y aceite que contiene más de 10 % de manteca de cacao y que tiene un bajo contenido de grasas trans

by DESCAMPS, Pierre, KEGELAERS, Yves
Year of Publication 07.05.2021

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Patent

METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT

METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT

by KEGELAERS, YVES, DESCAMPS, PIERRE
Year of Publication 25.01.2021

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Patent

Modeling temperature in chocolate mass to predict tempering quality

Modeling temperature in chocolate mass to predict tempering quality

by Bettens, Delphine, Kegelaers, Yves, Haut, Benoit, Halloin, Véronique, Debaste, Frédéric
Published in European journal of lipid science and technology (01.03.2009)

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Journal Article

METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT

METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT

by DESCAMPS, Pierre, KEGELAERS, Yves
Year of Publication 29.07.2020

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Patent

On the Quantitative Measure of a Sonochemical Effect in Heterogeneous Sonochemistry

On the Quantitative Measure of a Sonochemical Effect in Heterogeneous Sonochemistry

by Kegelaers, Yves, Eulaerts, Olivier, Reisse, Jacques, Segebarth, Nicolas
Published in European journal of organic chemistry (01.10.2001)

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Journal Article

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

by FOUCAULT, Michael, MOSSEL, Richard, KEGELAERS, Yves
Year of Publication 25.03.2021

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Patent

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

by FOUCAULT, Michael, MOSSEL, Richard, KEGELAERS, Yves
Year of Publication 03.06.2020

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Patent

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

by FOUCAULT, Michael, MOSSEL, Richard, KEGELAERS, Yves
Year of Publication 28.02.2019

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Patent

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

by FOUCAULT, Michael, MOSSEL, Richard, KEGELAERS, Yves
Year of Publication 31.01.2019

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Patent

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

by MOSSEL, RICHARD, FOUCAULT, MICHAEL, KEGELAERS, YVES
Year of Publication 31.01.2019

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Patent

METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT

METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT

by KEGELAERS, YVES, DESCAMPS, PIERRE
Year of Publication 24.03.2015

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Patent

About the Janus double-horn sonicator and its use in quantitative homogenous sonochemistry

About the Janus double-horn sonicator and its use in quantitative homogenous sonochemistry

by Segebarth, Nicolas, Eulaerts, Olivier, Kegelaers, Yves, Vandercammen, Juliana, Reisse, Jacques
Published in Ultrasonics sonochemistry (01.03.2002)

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Journal Article

Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content

Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content

by DESCAMPS PIERRE, KEGELAERS YVES
Year of Publication 09.04.2013

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Patent

enchimento à base de gordura, processo para preparar um enchimento à base de gordura, produto alimentício, e, uso de farelo de cereal micronizado

enchimento à base de gordura, processo para preparar um enchimento à base de gordura, produto alimentício, e, uso de farelo de cereal micronizado

by RICHARD MOSSEL, YVES KEGELAERS, MICHAEL FOUCAULT
Year of Publication 21.07.2020

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Patent

AN EMULSION WHIPPABLE AT ROOM-TEMPERATURE

AN EMULSION WHIPPABLE AT ROOM-TEMPERATURE

by KEGELAERS, YVES, DOMBREE, ANNE, ANIHOUVI, PRUDENT PLACIDE, BLECKER, CHRISTOPHE, DANTHINE, SABINE
Year of Publication 09.11.2018

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Patent

AN EMULSION WHIPPABLE AT ROOM-TEMPERATURE

AN EMULSION WHIPPABLE AT ROOM-TEMPERATURE

by KEGELAERS, YVES, DOMBREE, ANNE, ANIHOUVI, PRUDENT PLACIDE, BLECKER, CHRISTOPHE, DANTHINE, SABINE
Year of Publication 02.10.2018

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Patent