Concepedia

Gijs Calliauw

GC

7

Publications

169

Citations

7

H-Index

2005

Active since

Affiliations

Ghent University(Current)

University of Namur

Gijs Calliauw is an author at Ghent University specializing in food processing, health sciences, and chemistry.

Top concepts

HealthChemistryFood ProcessingEngineeringFood ChemistryFood TechnologyFood EngineeringChemical EngineeringChromatographyBiomanufacturing

Publications per year

2005–2012

7

Publications

7

Influence of cocoa butter refining on the quality of milk chocolate

Nathalie De Clercq, Kim Moens, Frédéric Depypere et al. · Journal of Food Engineering · 2012 · 36 citations

Cocoa Butter Refining, Milk Chocolate, Food Quality

Production of cocoa butter substitutes <i>via</i> two‐stage static fractionation of palm kernel oil

Gijs Calliauw, Imogen Foubert, Wim De Greyt et al. · Journal of the American Oil Chemists Society · 2005 · 34 citations

Food Chemistry, Chemical Engineering, Biomanufacturing +12

Phase Composition During Palm Olein Fractionation and its Effect on Soft PMF and Superolein Quality

Gijs Calliauw, Véronique Gibon, Wim De Greyt et al. · Journal of the American Oil Chemists Society · 2007 · 30 citations

Food Chemistry, Lipid Analysis, Crystal Slurry +13

On the fractional crystallization of palm olein: Solid solutions and eutectic solidification

Gijs Calliauw, Eveline Fredrick, Véronique Gibon et al. · Food Research International · 2010 · 29 citations

Materials Science, Chemical Engineering, Engineering +7

Principles of palm olein fractionation: a bit of science behind the technology

Gijs Calliauw, Véronique Gibon, Wim F.J. De Greyt · Lipid Technology · 2007 · 14 citations

Engineering, Food Analysis, Organic Chemistry +16

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