Delphine Huc-Mathis scite author profile

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Delphine Huc-Mathis

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction

Emulsifying properties of food by-products: Valorizing apple pomace and oat bran

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties

Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents

Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time

Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion

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