Lorenz De Neve

Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state

Veronique Nelis, Arnout Declerck, Lorenz De Neve et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2019 · 34 citations

Materials Science, Food Colloid, Engineering +9

Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions

Ali Sedaghat Doost, Davy Sinnaeve, Lorenz De Neve et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2017 · 33 citations

Salt Sensitivity, Chemical Enhanced Oil Recovery, Non-ionic Surfactant Type +3

Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Arima Diah Setiowati, Lorenz De Neve, Qurrotul A’yun et al. · Food Hydrocolloids · 2020 · 31 citations

Protein Chemistry, Whey Protein Isolate, Low Methoxyl Pectin +7

Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

Qurrotul A’yun, Paolo Demicheli, Lorenz De Neve et al. · International Dairy Journal · 2020 · 27 citations

Food Chemistry, Food Colloid, Dry Heat +11

Continuous synthesis of Zn₂Al–CO₃layered double hydroxides: a comparison of bench, pilot and industrial scale syntheses

Ian Clark, Rachel L. Gomes, C. M. Crawshaw et al. · Reaction Chemistry & Engineering · 2019 · 20 citations · Full text

Engineering, Industrial Engineering, Industrial Scale Syntheses +16