Kim Moens

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

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

Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Kim Moens, Iris Tavernier, Koen Dewettinck · Food Research International · 2018 · 51 citations

Materials Science, Emulsified Fats, Engineering +6

Tempering of dairy emulsions: Partial coalescence and whipping properties

Kim Moens, A.K.M. Masum, Koen Dewettinck · International Dairy Journal · 2016 · 48 citations

Food Chemistry, Food Colloid, Engineering +6

Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans

Emma Maetens, Navam Hettiarachchy, Koen Dewettinck et al. · LWT · 2017 · 48 citations

Food Chemistry, Nutrition, Engineering +10