Trends in structuring edible emulsions with Pickering fat crystals von Rousseau, Dérick

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Fat crystals and water-in-oil emulsion stability von Ghosh, Supratim, Rousseau, Dérick

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A hybrid approach to oil structuring - combining wax oleogels and capillary suspensions von Simoes, Selvyn, Rousseau, Dérick

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Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels von Guo, Qing, Bellissimo, Nick, Rousseau, Dérick

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Aqueous droplets as active fillers in oil-continuous emulsions von Rousseau, Dérick

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Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals von Rafanan, Ruby, Rousseau, Dérick

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Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast von Firoozmand, Hassan, Rousseau, Dérick

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Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides von Tran, Tu, Rousseau, Dérick

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Modulating fat digestion through food structure design von Guo, Qing, Ye, Aiqian, Bellissimo, Nick, Singh, Harjinder, Rousseau, Dérick

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Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions von Rafanan, Ruby, Rousseau, Dérick

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Structure and rheology of oleogels made from rice bran wax and rice bran oil von Wijarnprecha, Khakhanang, Aryusuk, Kornkanok, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

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Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides von Ray, Moumita, Rousseau, Dérick

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Rice bran wax effects on cocoa butter crystallisation and tempering von Podchong, Pawitchaya, Aumpai, Kannika, Sonwai, Sopark, Rousseau, Dérick

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Oleogelation of emulsified oil delays in vitro intestinal lipid digestion von Guo, Qing, Wijarnprecha, Khakhanang, Sonwai, Sopark, Rousseau, Dérick

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Demulsification of water-in-oil emulsions stabilized with glycerol monostearate crystals von El-Aooiti, Malek, de Vries, Auke, Rousseau, Dérick

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Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres von Fuhrmann, Philipp L., Powell, Jeffrey, Rousseau, Dérick

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Destructuring and restructuring of foods during gastric digestion von Guo, Qing, Ye, Aiqian, Singh, Harjinder, Rousseau, Dérick

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Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles von West, Ryan, Rousseau, Dérick

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Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying von Manzocco, Lara, Plazzotta, Stella, Powell, Jeffery, de Vries, Auke, Rousseau, Dérick, Calligaris, Sonia

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Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers von Wijarnprecha, Khakhanang, de Vries, Auke, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

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