Sabine Danthine

University of Liege

Research Interests

Explore related searches

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (18)

Collaborators (5)

Thaís Lomonaco Teodoro da Silva

Yves Brostaux

University of Liege

Giorgia Purcaro

University of Liege

Romdhane karoui

Université d'Artois

Michel FREDERICH

Full professor

University of Liege

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Sabine Danthine

Research Interests

Explore related searches

Contact this professor

Articles (18)

Collaborators (5)

Thaís Lomonaco Teodoro da Silva

Yves Brostaux

Giorgia Purcaro

Romdhane karoui

Michel FREDERICH

Make your next move.

Sabine Danthine

Research Interests

Explore related searches

Contact this professor

Articles (18)

Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks

Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment

Effects of Crude Shea Butters and Their Polar Extracts on Singlet Oxygen Quenching and Against Rose Bengal-Induced HaCaT Cell Phototoxicity

Assessment of the Impact of Annual Growing Conditions on the Physicochemical Properties of Mango Kernel Fat

Kinetic Phase Behavior of Binary Mixtures of Tri-Saturated Triacylglycerols Containing Lauric Acid

Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability

Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties

Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes

Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties

High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators

The Effect of Selected Fruit (Apple, Bitter Orange and Grape) Juice Concentrates Used as Osmotic Agents on the Osmotic-Dehydration Kinetics and Physico-Chemical Properties of Pomegranate Seeds

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil

Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology

Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats

Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels

Collaborators (5)

Thaís Lomonaco Teodoro da Silva

Yves Brostaux

Giorgia Purcaro

Romdhane karoui

Michel FREDERICH

Make your next move.