Arnout Declerck

Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

Mathieu Balcaen, Lien Vermeir, Arnout Declerck et al. · Food Hydrocolloids · 2016 · 41 citations

Biopolymer Gel, Osmotic Sensitivity, Rheology +4

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

Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

Arnout Declerck, Veronique Nelis, Sabine Danthine et al. · Foods · 2021 · 30 citations · Full text

X-ray Crystallography, Functional Property, Chemistry +19

Fat crystals: A tool to inhibit molecular transport in <scp>W/O/W</scp> double emulsions

Veronique Nelis, Arnout Declerck, Lien Vermeir et al. · Magnetic Resonance in Chemistry · 2019 · 24 citations

Effect of molecular exchange on water droplet size analysis in W/O emulsions as determined by diffusion NMR

Lien Vermeir, Paolo Sabatino, Mathieu Balcaen et al. · Journal of Colloid and Interface Science · 2015 · 20 citations

Molecular Exchange, Chemical Engineering, Engineering +7