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Food Research International paper of Viet Nguyen

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(12-06-2020) New published research paper of PhD student Viet Nguyen in the journal Food Research International dealing with the microstructure of milk fat - palm blends

In the framework of the PhD of Viet Ngyen, a research paper was published in Food Research International (IF=3.579 (2018), Q1:food science and technology).  The paper focuses on the static and dynamic crystallization behaviour of milk fat - palm fat blends. The dynamic crystallization was performed on the bench-top crystallizer at the Vandemoortele Centre. XRD data were acquired on the new Xenoxs XRD system within the Food Structure and Function Research Group. The paper clearly showed that β-crystal polymorphic transition is not the trigger for granular crystal formation in milk-palm fat blends. Moreover, dynamic crystallization was not able to prevent granular crystal formation although a fine and stable (β’) crystal network was formed.

Review paper on granular crystals

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(07-01-2020) New review paper on the appearance of granular crystals in palm oil based shortening/margarine has been published in the journal Crystal Growth and Design

In the framework of the PhD of Viet Ngyen, a review paper was published in the journal Crystal Growth and Design (IF=4.153 (2018), Q1:crystallography).  The paper summarizes the state of the art of scientific literature concerning the appearance of granular crystals in palm oil based shortening/margarine during storage. The paper discusses the role of fat blends composition, crystallization process and storage conditions on the formation and growth of the unwanted granular crystals. Further, some potential approaches in preventing the formation are introduced. 

Koen Dewettinck has been recognized as Highly Cited Researcher

(05-12-2019) Prof. Koen Dewettinck is among the 23 UGent researchers which are on the exclusive list of Highly Cited Researchers composed by Clarivate Analytics.

Thomson Reuters (now "Clarvate Analytics") yearly composes an exclusive list of highly cited researchers based on their scientific output. To be recognized a a highly cited researcher, a scientist needs to have a major impact on the work of colleague-scientists. This year, 23 UGent scientists made the list, which is two more than last year and which represents half of the highly cited researchers affiliated to Flemish universities. For the first time, also colleague Koen Dewettinck is among this exclusive group of researchers. At this moment, prof. Dewettinck has published 343 publications, has been cited more than 7000 times and holds an H-index of 44. The department congrats colleague Dewettinck with this achievement! 

 

Visit Dr. Chai Xuihang (Jiangnan University)

(26-11-2019) Dr. Chai Xuihang of Jiangnan University visited the laboratory of food technology and engineering.

Dr. Chai Xuihang of Jiangnan University visited the laboratory of food technology and engineering. Dr. Chai is currently a post-doc at the lipid green manufacture research group of prof. Liu at Jiangnan University. He recently obtained his PhD on characterization and structural properties of lauric acid-rich fat crystal networks. The visit aimed at strenghtening the collaboration between both research groups. 

Poster at EuroFedLipid conference

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(06-11-2019) PhD student Viet Ngyen presented poster at EuroFedLipid conference 2019.

At the latest EuroFedLipid conference in Sevilla (Spain), PhD student Viet Ngyen presented a poster related to his research entitled 'post-crystallization of shear crystallized fat blends of palm fat and anhydrous milk fat. In this particular research, changes in microstructure of the crystal network of shear-crystallized fat blends consisting of palm and milk fat are investigated with DSC, PLM and NMR. This labscale investigation with samples prepared in the rheometer aimed at a better understanding on how these blends evoluate during storage and possibly relate to the instability issues such as grain formation upon long term storage.