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Petrut Raul Flaviu

Main Referenced Co-authors
Blecker, Christophe  (11)
Danthine, Sabine  (8)
Anihouvi, Prudent Placide (3)
Dombree, Anne (3)
Van Hoed, Vera (3)
Main Referenced Keywords
Emulsion (2); fat (2); whipped cream (2); X-Ray (2); AMF (1);
Main Referenced Unit & Research Centers
Food Science and Formulation, Gembloux Agro-Bio Tech (1)
Main Referenced Disciplines
Food science (10)
Biotechnology (1)
Chemistry (1)

Publications (total 12)

The most downloaded
90 downloads
Petrut, R. F., Anihouvi, P. P., Blecker, C., Dombree, A., Van Hoed, V., & Danthine, S. (15 March 2015). Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states [Poster presentation]. Troisièmes Journées Scientifiques de l'Agro-Alimentaire, Hammamet, Tunisia. https://hdl.handle.net/2268/179885

The most cited

56 citations (Scopus®)

Petrut, R. F., Danthine, S., & Blecker, C. (2016). Assessment of partial coalescence in whippable oil-in-water food emulsions. Advances in Colloid and Interface Science, (229), 25-33. doi:10.1016/j.cis.2015.12.004 https://hdl.handle.net/2268/195170

Petrut, R. F. (2017). THE IMPACT OF SURFACTANTS ON VEGETBLE WHIPPED CREAM PROPERTIES IN RELATION WITH THE EMPLOYED FAT [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/206153

Ben Amira, A., Makhlouf, I., Petrut, R. F., Francis, F., Bauwens, J., Attia, H., Besbes, S., & Blecker, C. (10 January 2017). Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers. Food Chemistry, 225, 258-266. doi:10.1016/j.foodchem.2017.01.040
Peer Reviewed verified by ORBi

Gillet, S., Aguedo, M., Petrut, R. F., Olive, G., Anastas, P., Blecker, C., & Richel, A. (2017). Structure impact of two galactomannan fractions on their viscosity properties in dilute solution, unperturbed state and gel state. International Journal of Biological Macromolecules, 96, 550-559. doi:10.1016/j.ijbiomac.2016.12.057
Peer Reviewed verified by ORBi

Petrut, R. F., Anihouvi, P. P., Blecker, C., Dombree, A., Van Hoed, V., & Danthine, S. (September 2016). Effect of emulsification and whipping on the technological and structural particularities of fat: A comparative study between three distinct fats [Paper presentation]. 14th Euro Fed Lipid Congress, Ghent, Belgium.
Peer reviewed

Petrut, R. F., Blecker, C., Van Hoed, V., Dombree, A., & Danthine, S. (June 2016). THE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT. International Journal of Research in Engineering and Technology, 05 (06), 247-260.
Peer reviewed

BEN AMIRA, A., BESBES, S., ATTIA, H., Bauwens, J., Petrut, R. F., Francis, F., & Blecker, C. (22 March 2016). EFFECT OF EXTRACTION pH ON PHYSICO-CHEMICAL, ENZYMATIC AND TECHNOLOGICAL PROPERTIES OF CRUDE EXTRACTS FROM WILD CARDOON (CYNARA CARDUNCULUS L.) FLOWERS [Paper presentation]. Quatrièmes Journées Scientifiques de l'Agro-Alimentaire, Sousse, Tunisia.

Delacharlerie, S., Petrut, R. F., Deckers, S., Flöter, E., Blecker, C., & Danthine, S. (2016). Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms. LWT - Food Science and Technology, 72, 552-558. doi:10.1016/j.lwt.2016.04.043
Peer Reviewed verified by ORBi

Petrut, R. F., Danthine, S., & Blecker, C. (2016). Assessment of partial coalescence in whippable oil-in-water food emulsions. Advances in Colloid and Interface Science, (229), 25-33. doi:10.1016/j.cis.2015.12.004
Peer Reviewed verified by ORBi

Petrut, R. F., Anihouvi, P. P., Blecker, C., & Danthine, S. (27 August 2015). Thermal and structural behavior of a vegetal and an animal fat in three different states: bulk, oil-in-water emulsion and whipped cream [Poster presentation]. "The Image and Functionality of the Lipid Supply Chain", Ghent, Belgium.
Peer reviewed

Petrut, R. F., Anihouvi, P. P., Blecker, C., Dombree, A., Van Hoed, V., & Danthine, S. (15 March 2015). Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states [Poster presentation]. Troisièmes Journées Scientifiques de l'Agro-Alimentaire, Hammamet, Tunisia.

Petrut, R. F., Danthine, S., & Blecker, C. (26 September 2014). Le secret des crèmes foisonnées [Poster presentation]. La nuit des chercheurs, Liège, Belgium.

Petrut, R. F., Anihouvi, P. P., Blecker, C., Dombree, A., Van Hoed, V., & Danthine, S. (14 September 2014). Investigation of the thermal and structural behavior of two lauric fats in bulk and oil-in-water emulsion states [Poster presentation]. 12th Euro Fed Lipid Congress “ Oils, Fats and Lipids: From Lipidomics to Industrial Innovation“, Montpellier, France.

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