Cremer Gilles

See author's contact details

: 0000-0002-5546-4262

Main Referenced Co-authors

Blecker, Christophe (7)

Danthine, Sabine (7)

Damblon, Christian (3)

Laveaux, Anne-Sophie (3)

Van Hoed, Vera (3)

Main Referenced Keywords

Palm oil (3); substitution pattern (3); cellulose ether (2); Dry fractionation (2); hydroxypropyl cellulose (2);

Main Referenced Unit & Research Centers

SMARTECH - Smart Technologies for Food and Biobased Products - ULiège [BE] (5)

Puratos NV (3)

MolSys - Molecular Systems - ULiège [BE] (2)

Puratos Group (2)

Food Science and Formulation (1)

Main Referenced Disciplines

Food science (7)

Chemistry (2)

Publications (total 8)

Search in publications

The most downloaded

277 downloads

Gibon, V., Cremer, G., Blecker, C., & Danthine, S. (13 May 2021). Palm oil dry fractionation: Impact of tri-saturated triacylglycerol content on process efficiency [Paper presentation]. AOCS 2021 Virtual Meeting. doi:10.21748/am21.188 https://hdl.handle.net/2268/261192

The most cited

4 citations (Scopus®)

Cremer, G., Danthine, S., Van Hoed, V., Dombree, A., Laveaux, A.-S., Damblon, C., Karoui, R., & Blecker, C. (2023). Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties. Heliyon, 13604. doi:10.1016/j.heliyon.2023.e13604 https://hdl.handle.net/2268/299928

Cremer, G. (2023). Study of physico-chemical properties of hydroxypropyl cellulose, and its application in non-dairy toppings [Doctoral thesis, ULiège. GxABT - Liège Université. Gembloux Agro-Bio Tech]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/305762

https://hdl.handle.net/2268/305762

Cremer, G., Danthine, S., Blecker, C., & Gibon, V. (June 2023). Peculiar crystallization behavior of palm oil during dry fractionation. Journal of Oil Palm Research, 35 (2), 296-306. doi:10.21894/jopr.2022.0000

https://hdl.handle.net/2268/295683

Peer reviewed

Cremer, G., Van Hoed, V., Danthine, S., Laveaux, A.-S., & Blecker, C. (April 2023). Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems. Food Hydrocolloids, 137, 108427. doi:10.1016/j.foodhyd.2022.108427

https://hdl.handle.net/2268/297836

Peer Reviewed verified by ORBi

https://hdl.handle.net/2268/299928

Peer Reviewed verified by ORBi

Cremer, G., Van Hoed Vera, Danthine, S., Dombrée Anne, Laveaux Anne-Sophie, Damblon, C., & Blecker, C. (02 May 2022). New Insight in the Structure-properties Relationship of Hydroxypropyl Cellulose [Poster presentation]. 2022 AOCS Annual Meeting & Expo, Atlanta, United States - Georgia.

https://hdl.handle.net/2268/291170

Editorial reviewed

Cremer, G., Van Hoed, V., Danthine, S., Dombrée, A., Laveaux, A.-S., Damblon, C., & Blecker, C. (2022). Impact of the structure of hydroxypropyl cellulose on its techno-functional properties [Poster presentation]. 11th International Colloids Conference, Lisbonne, Portugal.

https://hdl.handle.net/2268/292679

Editorial reviewed

https://hdl.handle.net/2268/261192

Editorial reviewed

CREMER, G., Danthine, S., Blecker, C., & Gibon, V. (October 2019). Palm Oil Dry Fractionation with Stearin Blending [Poster presentation]. 17th Euro Fed Lipid Congress, Sevilla, Spain.

https://hdl.handle.net/2268/240889

Editorial reviewed