Viet Nguyen

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

K. Dewettinck, V. Truong, Viet Nguyen, 2020 .

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

K. Dewettinck, V. Truong, Viet Nguyen, 2021 .

Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization.

K. Dewettinck, V. Truong, Viet Nguyen, 2020, Food research international.

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

K. Dewettinck, V. Truong, S. Danthine, 2020 .