The impact of fat formulation and emulsifiers on the macro- and microscopic physical properties of palm oil-based puff pastry margarines

Detry, Roxane

Doctoral thesis (Dissertations and theses)

Detry, Roxane

2021

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https://hdl.handle.net/2268/256767

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Keywords :

Margarine; Puff pastry; Fat crystallization

Abstract :

[en] This work presents advances in vegetable fat crystallization for puff pastry margarine applications

Disciplines :

Food science

Author, co-author :

Detry, Roxane ; Université de Liège - ULiège > Terra

Language :

English

Title :

The impact of fat formulation and emulsifiers on the macro- and microscopic physical properties of palm oil-based puff pastry margarines

Defense date :

18 February 2021

Number of pages :

248+81

Institution :

ULiège - Université de Liège

Degree :

Doctor of Philosophy in Agronomic Sciences and Biological Engineering

Promotor :

Danthine, Sabine ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)

President :

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT

Secretary :

Purcaro, Giorgia ; Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes

Jury member :

Van Hoed, Vera

Sato, Kiyotaka

Funders :

Puratos NV

Available on ORBi :

since 12 February 2021

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