Unravelling the emulsifying properties of unfractionated plant powders: From interface to bulk
Hollestelle, Charlotte, Divoux, Laura, Michon, Camille, Huc-Mathis, Delphine
Published in Food hydrocolloids (01.12.2024)
Published in Food hydrocolloids (01.12.2024)
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Journal Article
Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach
Hollestelle, Charlotte, Huc-Mathis, Delphine, Michon, Camille, Blumenthal, David
Published in Food research international (01.04.2024)
Published in Food research international (01.04.2024)
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Journal Article
Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents
Huc-Mathis, D., Almeida, G., Michon, C.
Published in Journal of colloid and interface science (01.01.2021)
Published in Journal of colloid and interface science (01.01.2021)
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Journal Article
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties
Krause, Svenja, Asamoah, Eugenia Ayebea, Huc-Mathis, Delphine, Moulin, Gabrielle, Jakobi, Ralf, Rega, Barbara, Bonazzi, Catherine
Published in Food chemistry (30.08.2022)
Published in Food chemistry (30.08.2022)
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Journal Article
Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time
Bahari, Adiguna, Moelants, Katlijn, Huc-Mathis, Delphine, Wallecan, Joel, Mangiante, Gino, Mazoyer, Jacques, Hendrickx, Marc, Grauwet, Tara
Published in Food hydrocolloids (01.12.2022)
Published in Food hydrocolloids (01.12.2022)
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Journal Article
Depletion Flocculation of High Internal Phase Pickering Emulsion Inks: A Colloidal Engineering Approach to Develop 3D Printed Porous Scaffolds with Tunable Bioactive Delivery
Shahbazi, Mahdiyar, Jäger, Henry, Huc-Mathis, Delphine, Asghartabar Kashi, Peyman, Ettelaie, Rammile, Sarkar, Anwesha, Chen, Jianshe
Published in ACS applied materials & interfaces (21.08.2024)
Published in ACS applied materials & interfaces (21.08.2024)
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Journal Article
The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments
Ben-Harb, S., Panouillé, M., Huc-Mathis, D., Moulin, G., Saint-Eve, A., Irlinger, F., Bonnarme, P., Michon, C., Souchon, I.
Published in Food hydrocolloids (01.04.2018)
Published in Food hydrocolloids (01.04.2018)
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Journal Article
Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion
Moussier, Marine, Bosc, Véronique, Michon, Camille, Pistre, Violaine, Chaudemanche, Cyril, Huc-Mathis, Delphine
Published in Food hydrocolloids (01.02.2019)
Published in Food hydrocolloids (01.02.2019)
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Journal Article
Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation
Huc, D., Challois, S., Monziols, M., Michon, C., Mariette, F.
Published in International dairy journal (01.12.2014)
Published in International dairy journal (01.12.2014)
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Journal Article
MRI method for investigation of eye growth in semi-hard cheese
Musse, Maja, Challois, Sylvain, Huc, Delphine, Quellec, Stéphane, Mariette, François
Published in Journal of food engineering (01.01.2014)
Published in Journal of food engineering (01.01.2014)
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Journal Article
Multi-scale investigation of eyes in semi-hard cheese
Huc, Delphine, Mariette, François, Challois, Sylvain, Barreau, Jeanne, Moulin, Gabrielle, Michon, Camille
Published in Innovative food science & emerging technologies (01.08.2014)
Published in Innovative food science & emerging technologies (01.08.2014)
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Journal Article