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Category Archives: P Conference
Fat: The Good, the Bad and the Ugly
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
Why Do We Need Tropical Oils?
Smith K.W. Why Do We Need Tropical Oils? SCI Conference, Tropical Oils, Ghent, Belgium, 22 June 2018
Trading Phases: Importance of Fat Physical Properties
Smith K.W. Trading Phases: Importance of Fat Physical Properties AOCS Annual Meeting, Orlando, Florida, USA, April 30-May 3, 2017
Behaviour of PPO During Fractionation of Palm Oil
Smith K.W., Bhaggan K. Behaviour of PPO During Fractionation of Palm Oil Euro Fed Lipid Congress, Florence, Italy, 27-30 September 2015
The flow properties of chocolate at temper: effect of solid fat content
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
Comparison of blends containing chiral and racaemic StOP
Smith K.W., Bhaggan K. Comparison of blends containing chiral and racaemic StOP Euro Fed Lipid Congress, Antalya, Turkey, 27- 30 October 2013
Good Fat, Bad Fat – How Bad IS Bad?
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
Effect of Minor Components on Fat Crystallisation
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
Inhibition of Cocoa Butter β-V to β-VI Transformation
Smith K.W., Bhaggan K. Inhibition of Cocoa Butter βV to βVI Transformation Euro Fed Lipid Congress, Cracow, Poland, 23-26 September 2012
Growth and nucleation measurements in crystallising fat systems using image analysis in conjunction with optical microscopy
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
Development of a low saturates shortening for puff pastry
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
Influence of Minor Components on Fat Crystallisation
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
Studies on the effect of SatOSat/SatSatO ratio on the crystallisation of model confectionery fats
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
Two-stage recrystallization of PPP from MCT oil
Smith K.W., Sassano G.J., Favre L., Smith P., Two-stage recrystallization of PPP from MCT oil, 7th Euro Fed Lipid Congress, Graz, Austria, October 2009
Putting the snap into chocolate
Smith K.W. Putting the snap into chocolate, Inauguration of Ghent University Chocolate Lab, June 2009
The effect of different types of triglycerides on microstructural and macroscopic properties of fats used in confectionery coatings
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 100th Annual Meeting, Orlando, May 2009
Chocolate crystallization in the cooling tunnel – What causes demolding?
Smith K.W., Talbot G., Favre L., Chocolate crystallization in the cooling tunnel – What causes demolding? AOCS 100th Annual Meeting, Orlando, May 2009
Studies on the crystallization of chocolate in the cooling tunnel
Smith K.W., Talbot G., Favre T.L., Studies on the crystallization of chocolate in the cooling tunnel, 6th Euro Fed Lipid Congress, Athens, Greece, September 2008
Effect of SSS and SOS on crystallisation in model fat blends
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
The effect of different kinds of saturated fat on the crystallization and microstructural properties of filling fats
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 99th Annual Meeting, Seattle, USA, May 2008
Fundamentals of fat crystallisation
Smith K.W., Fundamentals of fat crystallisation, OFI Middle East 2008 Exhibition & Conference, Abu Dhabi, UAE, April 2008
Confectionery fats
Smith K.W., Talbot, G., Confectionery fats, OFI Middle East 2008 Exhibition & Conference, Abu Dhabi, UAE, April 2008
Factors influencing the acetone fractionation of palm olein
Smith K.W., Favre T.L., Talbot G., Factors influencing the acetone fractionation of palm olein, 5th Euro Fed Lipid Congress, Gothenburg, Sweden, September 2007
Oil migration and polymorphic transformation of cocoa butter
Smith K.W., Favre T.L., Cain F.W., Talbot G., Oil migration and polymorphic transformation of cocoa butter, AOCS 98th Annual Meeting, Quebec, Canada, May 2007
Liquid-liquid phase separation (oiling out) during the fractionation of palm olein
Smith K.W., Cain F.W., Talbot G., Liquid-liquid phase separation (oiling out) during the fractionation of palm olein, AOCS 98th Annual Meeting, Quebec, Canada, May 2007
Crystallization behavior and texture of trans containing and trans free palm oil based on confectionary fats
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 98th Annual Meeting, Quebec, Canada, May 2007
Relationship between crystallization behaviour, microstructure and macroscopic properties in trans containing and trans free filling fats and fillings
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, 4th Euro Fed Lipid Congress, Madrid, Spain, October 2006
Chocolate Tempering
Smith K.W., Chocolate Tempering, Confectionery Manufacturing Expo Europe, Brussels, Belgium, June 2006
Relationship between crystallization behaviour, microstructure and macroscopic properties in trans containing and trans free coating fats and coatings
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 97th Annual Meeting, St.-Louis, USA, April/May 2006
Migration and crystallisation
Smith K.W., Migration and crystallisation, ZDF Interpraline, Solingen, Germany, December 2005
Metastable zone width and crystal morphology of POP, PPP and their mixtures crystallised from acetone
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
Fat crystallisation – Fundamentals
Smith K.W., Fat crystallisation – Fundamentals, SCI Conference on Fractionation, Ghent, Belgium, November 2005
Composition and nature of bloom on palm kernel stearin chocolates
Smith K.W., Cain F.W., Talbot G., Composition and nature of bloom on palm kernel stearin chocolates, ISF 26th World Congress, Prague, Hungary, September 2005
Kinetic analysis of the non-isothermal crystallisation of 1,3-dipalmitoyl-2-oleoyl glycerol
Smith K.W., Cain F.W., Kinetic analysis of the non-isothermal crystallisation of 1,3-dipalmitoyl-2-oleoyl glycerol, AOCS 96th Annual Meeting, Salt Lake City, USA, May 2005
Do Forms IV to VI really exist?
Smith K.W., Do Forms IV to VI really exist?, ZDF Schoko Technik, Cologne, Germany, December 2004
The nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates
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
Study of polymorphic transformation in POP, POS and SOS by DSC
Smith K.W., Study of polymorphic transformation in POP, POS and SOS by DSC, 3rd Euro Fed Lipid Congress, Edinburgh, UK, September 2004
Cocoa butter crystallisation
Smith K.W., Cocoa butter crystallisation, BCCCA 50th Technology Conference, London, UK, April 2003
DSC of fats
Smith K.W., DSC of fats, Royal Society of Chemistry Thermal Methods Group meeting – Thermal Analysis in Relation to Food Science, Nottingham, November 2002
Cocoa butter crystallisation
Smith K.W., Van Malssen K.F., Cocoa butter crystallisation, Lipid Structural Properties Symposium, Sharnbrook, UK, October 2002
Oil migration & polymorphic transformation in cocoa butter
Smith K.W., Oil migration & polymorphic transformation in cocoa butter, ISF 23rd World Congress, Brighton, UK, October 1999
Continuous tempering studies on model confectionery systems
Cebula D.J., Dilley K.M., Smith K.W., Continuous tempering studies on model confectionery systems, 45th PMCA Production Conference, 1991