Publications by authors named "Kato Rondou"

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Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae.
Fiona Småros, Virve Vidgren, Kato Rondou, Kaisu Riihinen, Pezhman Mohammadi

Food Res Int· January 2025

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Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads.
Francesco Ciuffarin, Stella Plazzotta, Kato Rondou, Filip Van Bockstaele, Koen Dewettinck

Food Res Int· November 2024

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Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride Oleogels.
Kato Rondou, Antonia Dewettinck, Koen Dewettinck, Filip Van Bockstaele

Gels· October 2024

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