Iris Tavernier

Food-grade particles for emulsion stabilization

Iris Tavernier, Wahyu Wijaya, Paul Van der Meeren et al. · Trends in Food Science & Technology · 2016 · 376 citations

Food Chemistry, Food Colloid, Emulsion Stabilization +4

Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

Iris Tavernier, Ashok R. Patel, Paul Van der Meeren et al. · Food Hydrocolloids · 2016 · 209 citations

Food Chemistry, Food Colloid, Engineering +10

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Chi Diem Doan, Iris Tavernier, Paula Kiyomi Okuro et al. · Innovative Food Science & Emerging Technologies · 2017 · 208 citations

Food Chemistry, Materials Science, Biomanufacturing +11

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

Iris Tavernier, Chi Diem Doan, Davy Van de Walle et al. · RSC Advances · 2017 · 135 citations · Full text

Synergistic interactions between lecithin and fruit wax in oleogel formation

Paula Kiyomi Okuro, Iris Tavernier, Mohd Dona Bin Sintang et al. · Food & Function · 2018 · 128 citations

Food Chemistry, Food Colloid, Biosynthesis +14