Publications

Smith K.W. Fat: The Good, the Bad and the Ugly, Institute of Physics – Physics in Food Manufacturing, Chipping Camden, UK, 9-10 January 2019

Smith K.W. Why Do We Need Tropical Oils? SCI Conference, Tropical Oils, Ghent, Belgium, 22 June 2018

Smith K.W. Trading Phases: Importance of Fat Physical Properties AOCS Annual Meeting, Orlando, Florida, USA, April 30-May 3, 2017

Smith K.W., Bhaggan K. Behaviour of PPO During Fractionation of Palm Oil Euro Fed Lipid Congress, Florence, Italy, 27-30 September 2015

Smith K.W., Bhaggan K. The flow properties of chocolate at temper: effect of solid fat content Euro Fed Lipid Congress, Montpellier, France, 14-17 September 2014

Smith K.W., Bhaggan K. Comparison of blends containing chiral and racaemic StOP Euro Fed Lipid Congress, Antalya, Turkey, 27- 30 October 2013

Smith, K.W. Good Fat, Bad Fat – How Bad IS Bad? SCI Conference, Physical Principals of Lipids in Food Products and Health, Leeds, 5-6 September 2013

Smith K.W., Bhaggan K., Talbot G., van Malssen K. Effect of Minor Components on Fat Crystallisation SCI Conference, Physical Principles of Lipids in Food Products and Health, Leeds, UK, 5-6 September 2013

Smith K.W., Bhaggan K. Inhibition of Cocoa Butter β_V to β_VI Transformation Euro Fed Lipid Congress, Cracow, Poland, 23-26 September 2012

Stapley A.G.F, Bhaggan K., Smith K.W. Growth and nucleation measurements in crystallising fat systems using image analysis in conjunction with optical microscopy Euro Fed Lipid Congress, Rotterdam, The Netherlands, 18-21 September 2011

Garcia P., Smith K., Gambelli L., Frazier R., Gordon M.H. Development of a low saturates shortening for puff pastry Euro Fed Lipid Congress, Rotterdam, The Netherlands, 18-21 September 2011

Smith K.W. , Bhaggan K., van Malssen K.F. Influence of Minor Components on Fat Crystallisation, Euro Fed Lipid Congress, Rotterdam, The Netherlands, 18-21 September 2011

Smith K.W., Vereecken J., Dewettinck, K. Studies on the effect of SatOSat/SatSatO ratio on the crystallisation of model confectionery fats, Hiroshima International Forum on Lipid Functionality, Hiroshima University, 24-27th March 2010

Smith K.W., Sassano G.J., Favre L., Smith P., Two-stage recrystallization of PPP from MCT oil, 7^th Euro Fed Lipid Congress, Graz, Austria, October 2009

Smith K.W. Putting the snap into chocolate, Inauguration of Ghent University Chocolate Lab, June 2009

Vereecken J., Smith K.W., Dewettinck K., The effect of different types of triglycerides on microstructural and macroscopic properties of fats used in confectionery coatings, AOCS 100^th Annual Meeting, Orlando, May 2009

Smith K.W., Talbot G., Favre L., Chocolate crystallization in the cooling tunnel – What causes demolding? AOCS 100^th Annual Meeting, Orlando, May 2009

Smith K.W., Talbot G., Favre T.L., Studies on the crystallization of chocolate in the cooling tunnel, 6^th Euro Fed Lipid Congress, Athens, Greece, September 2008

Smith K.W., Vereecken J., Foubert I., Dewettinck K., Favre T.L., Effect of SSS and SOS on crystallisation in model fat blends, SCI Conference on Crystallisation & Physical Properties of Fats, Ghent, Belgium, June 2008

Vereecken J., Foubert I., Smith K.W., Dewettinck K., The effect of different kinds of saturated fat on the crystallization and microstructural properties of filling fats, AOCS 99^th Annual Meeting, Seattle, USA, May 2008

Smith K.W., Fundamentals of fat crystallisation, OFI Middle East 2008 Exhibition & Conference, Abu Dhabi, UAE, April 2008

Smith K.W., Talbot, G., Confectionery fats, OFI Middle East 2008 Exhibition & Conference, Abu Dhabi, UAE, April 2008

Smith K.W., Favre T.L., Talbot G., Factors influencing the acetone fractionation of palm olein, 5^th Euro Fed Lipid Congress, Gothenburg, Sweden, September 2007

Smith K.W., Favre T.L., Cain F.W., Talbot G., Oil migration and polymorphic transformation of cocoa butter, AOCS 98^th Annual Meeting, Quebec, Canada, May 2007

Smith K.W., Cain F.W., Talbot G., Liquid-liquid phase separation (oiling out) during the fractionation of palm olein, AOCS 98^th Annual Meeting, Quebec, Canada, May 2007

De Graef V., Dewettinck K., Smith K., Cain F. , Foubert, I., Crystallization behavior and texture of trans containing and trans free palm oil based on confectionary fats, AOCS 98^th Annual Meeting, Quebec, Canada, May 2007

Vereecken J., Foubert I., Smith K.W., Dewettinck K., Relationship between crystallization behaviour, microstructure and macroscopic properties in trans containing and trans free filling fats and fillings, 4^th Euro Fed Lipid Congress, Madrid, Spain, October 2006

Smith K.W., Chocolate Tempering, Confectionery Manufacturing Expo Europe, Brussels, Belgium, June 2006

Foubert I., Vereecken J., Smith K.W., Dewettinck K., Relationship between crystallization behaviour, microstructure and macroscopic properties in trans containing and trans free coating fats and coatings, AOCS 97^th Annual Meeting, St.-Louis, USA, April/May 2006

Smith K.W., Migration and crystallisation, ZDF Interpraline, Solingen, Germany, December 2005

Smith K.W., Cain F.W., Talbot G., Metastable zone width and crystal morphology of POP, PPP and their mixtures crystallised from acetone, SCI Conference on Fractionation, Ghent, Belgium, November 2005

Smith K.W., Fat crystallisation – Fundamentals, SCI Conference on Fractionation, Ghent, Belgium, November 2005

Smith K.W., Cain F.W., Talbot G., Composition and nature of bloom on palm kernel stearin chocolates, ISF 26^th World Congress, Prague, Hungary, September 2005

Smith K.W., Cain F.W., Kinetic analysis of the non-isothermal crystallisation of 1,3-dipalmitoyl-2-oleoyl glycerol, AOCS 96^th Annual Meeting, Salt Lake City, USA, May 2005

Smith K.W., Do Forms IV to VI really exist?, ZDF Schoko Technik, Cologne, Germany, December 2004

Smith K.W., Cain F.W., Talbot G., The nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates, Lipid Structural Properties Symposium, Sharnbrook, UK, November 2004

Smith K.W., Study of polymorphic transformation in POP, POS and SOS by DSC, 3^rd Euro Fed Lipid Congress, Edinburgh, UK, September 2004

Smith K.W., Cocoa butter crystallisation, BCCCA 50^th Technology Conference, London, UK, April 2003

Smith K.W., DSC of fats, Royal Society of Chemistry Thermal Methods Group meeting – Thermal Analysis in Relation to Food Science, Nottingham, November 2002

Smith K.W., Van Malssen K.F., Cocoa butter crystallisation, Lipid Structural Properties Symposium, Sharnbrook, UK, October 2002

Smith K.W., Oil migration & polymorphic transformation in cocoa butter, ISF 23^rd World Congress, Brighton, UK, October 1999

Cebula D.J., Dilley K.M., Smith K.W., Continuous tempering studies on model confectionery systems, 45^th PMCA Production Conference, 1991