Researcher
Iris Tavernier
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → 22 Sep 2019 - Department of Food safety and food quality (Department)
Member
From11 Sep 2014 → 31 Dec 2017
Projects
1 - 1 of 1
- Emulsion-templated structuring of liquid oil for future development of saturated fat-free food products.From1 Oct 2014 → 30 Sep 2018Funding: BOF - Doctoral projects
Publications
1 - 10 of 21
- Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties(2021)
Authors: Mohd Dona Bin Sintang, Sabine Danthine, Iris Tavernier, Davy Van de Walle, Chi Diem Doan, Dimas Rahadian Aji Muhammad, Tom Rimaux
- Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate(2021)
Authors: H. T. Kristensen, Iris Tavernier, S. B. Gregersen, M. Hammershoj, Paul Van der Meeren, T. K. Dalsgaard
- Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions(2019)
Authors: Iris Tavernier, Bart Heyman, Paul Van der Meeren
Pages: 136 - 141 - Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil(2019)
Authors: Iris Tavernier, Kim Moens, Bart Heyman, Sabine Danthine
Pages: 504 - 513 - Crystallization behavior of emulsified fats influences shear-induced partial coalescence(2018)
Authors: Kim Moens, Iris Tavernier
Pages: 362 - 370 - Oil structuring through biopolymer and crystal networks(2018)
Authors: Iris Tavernier
- Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties(2018)
Authors: Robbe Heymans, Iris Tavernier, Sabine Danthine, Tom Rimaux, Paul Van der Meeren
Pages: 3143 - 3454 - The potential of waxes to alter the microstructural properties of emulsion-templated oleogels(2018)
Authors: Iris Tavernier, Chi Diem Doan, Paul Van der Meeren, Bart Heyman
- Synergistic interactions between lecithin and fruit wax in oleogel formation(2018)
Authors: Paula Kiyomi Okuro, Iris Tavernier, Mohd Dona Bin Sintang, Andre Skirtach, António A Vicente, Rosiane L Cunha
Pages: 1755 - 1767 - Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels(2017)
Authors: Iris Tavernier, Diem Chi Doan, Davy Van de Walle, Sabine Danthine, Tom Rimaux
Pages: 12113 - 12125