Rousseau D - Search Results

1

Rice bran wax effects on cocoa butter crystallisation and tempering.

Podchong P, Aumpai K, Sonwai S, Rousseau D. Podchong P, et al. Among authors: rousseau d. Food Chem. 2022 Dec 15;397:133635. doi: 10.1016/j.foodchem.2022.133635. Epub 2022 Jul 5. Food Chem. 2022. PMID: 35901611

2

Crystallization kinetics of cocoa butter in the presence of sorbitan esters.

Sonwai S, Podchong P, Rousseau D. Sonwai S, et al. Among authors: rousseau d. Food Chem. 2017 Jan 1;214:497-506. doi: 10.1016/j.foodchem.2016.07.092. Epub 2016 Jul 13. Food Chem. 2017. PMID: 27507503

3

The role of nonfat ingredients on confectionery fat crystallization.

West R, Rousseau D. West R, et al. Among authors: rousseau d. Crit Rev Food Sci Nutr. 2018 Jul 24;58(11):1917-1936. doi: 10.1080/10408398.2017.1286293. Epub 2017 Aug 10. Crit Rev Food Sci Nutr. 2018. PMID: 28362112 Review.

4

Structure and rheology of oleogels made from rice bran wax and rice bran oil.

Wijarnprecha K, Aryusuk K, Santiwattana P, Sonwai S, Rousseau D. Wijarnprecha K, et al. Among authors: rousseau d. Food Res Int. 2018 Oct;112:199-208. doi: 10.1016/j.foodres.2018.06.005. Epub 2018 Jun 19. Food Res Int. 2018. PMID: 30131129

5

Regression modelling of the impact of confectioner's sugar and temperature on palm oil crystallization and rheology.

West R, Rousseau D. West R, et al. Among authors: rousseau d. Food Chem. 2019 Feb 15;274:194-201. doi: 10.1016/j.foodchem.2018.08.132. Epub 2018 Aug 30. Food Chem. 2019. PMID: 30372926

6

Oleogelation of emulsified oil delays in vitro intestinal lipid digestion.

Guo Q, Wijarnprecha K, Sonwai S, Rousseau D. Guo Q, et al. Among authors: rousseau d. Food Res Int. 2019 May;119:805-812. doi: 10.1016/j.foodres.2018.10.063. Epub 2018 Oct 23. Food Res Int. 2019. PMID: 30884719

7

The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization.

Simoes S, Lelaj E, Rousseau D. Simoes S, et al. Among authors: rousseau d. Food Chem. 2021 Jun 1;346:128848. doi: 10.1016/j.foodchem.2020.128848. Epub 2020 Dec 10. Food Chem. 2021. PMID: 33387831

8

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation.

Wijarnprecha K, Gregson C, Sillick M, Fuhrmann P, Sonwai S, Rousseau D. Wijarnprecha K, et al. Among authors: rousseau d. Food Funct. 2022 Jul 4;13(13):7112-7122. doi: 10.1039/d2fo00581f. Food Funct. 2022. PMID: 35698889

9

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture.

Wijarnprecha K, Fuhrmann P, Gregson C, Sillick M, Sonwai S, Rousseau D. Wijarnprecha K, et al. Among authors: rousseau d. Food Funct. 2022 Jul 4;13(13):7132-7143. doi: 10.1039/d2fo00582d. Food Funct. 2022. PMID: 35699075

10

The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion.

Guo Q, Bellissimo N, Rousseau D. Guo Q, et al. Among authors: rousseau d. J Agric Food Chem. 2017 Oct 18;65(41):9120-9127. doi: 10.1021/acs.jafc.7b03368. Epub 2017 Oct 9. J Agric Food Chem. 2017. PMID: 28949127

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