Bart Heyman

Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

Eveline Fredrick, Bart Heyman, Kim Moens et al. · Food Research International · 2013 · 123 citations

Food Chemistry, Food Colloid, Lipid Analysis +6

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

Iris Tavernier, Chi Diem Doan, Paul Van der Meeren et al. · European Journal of Lipid Science and Technology · 2017 · 86 citations

Food Colloid, Several Oleogelation Methods, Emulsion‐templated Oleogels +16

Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization

Eveline Fredrick, Kim Moens, Bart Heyman et al. · Food Research International · 2013 · 62 citations

Lipid Analysis, Milk Fat Crystallization, Food Engineering +3

Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Bart Heyman, Winnok H. De Vos, Frédéric Depypere et al. · Food Hydrocolloids · 2013 · 48 citations

Food Chemistry, Agricultural Biotechnology, Affect Shear +1

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Iris Tavernier, Kim Moens, Bart Heyman et al. · Food Research International · 2018 · 47 citations

Engineering, Crystalline Network, Liquid Crystalline Elastomer +8