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1

Controlling fat bloom formation in chocolate – Impact of milk fat on microstructure and fat phase crystallisation

Sopark Sonwai, Dérick Rousseau

Journal:

Year:

2010

Language:

english

File:

PDF, 1.72 MB

english, 2010

2

Hazelnut oil migration in dark chocolate – kinetic, thermodynamic and structural considerations

Rizwan S. Khan, Dérick Rousseau

Journal:

European Journal of Lipid Science and Technology

Year:

2006

Language:

english

File:

PDF, 356 KB

english, 2006

3

Structure evolution and bloom formation in tempered cocoa butter during long-term storage

Sopark Sonwai, Dérick Rousseau

Journal:

European Journal of Lipid Science and Technology

Year:

2006

Language:

english

File:

PDF, 685 KB

english, 2006

4

Stability and release properties of double emulsions for food applications

Lanny Sapei, Muhammad Ali Naqvi, Dérick Rousseau

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.20 MB

english, 2012

5

Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage

Dérick Rousseau, Sopark Sonwai

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 359 KB

english, 2008

6

Vitamin D3 fortification and quantification in processed dairy products

Syed Arif Kazmi, Reinhold Vieth, Dérick Rousseau

Journal:

International Dairy Journal

Year:

2007

Language:

english

File:

PDF, 180 KB

english, 2007

7

Fat crystals and emulsion stability — a review

Dérick Rousseau

Journal:

Food Research International

Year:

2000

Language:

english

File:

PDF, 276 KB

english, 2000

8

Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions

Gupta, Renuka, Rousseau, Dérick

Journal:

Food & Function

Year:

2012

Language:

english

File:

PDF, 593 KB

english, 2012

9

Microstructure of fat bloom development in plain and filled chocolate confections

Rousseau, Dérick, Smith, Paul

Journal:

Year:

2008

Language:

english

File:

PDF, 2.66 MB

english, 2008

10

Demulsification to control solute release from Pickering crystal-stabilized water-in-oil emulsions

Zhao, Xin, Huang, Biyun, El-Aooiti, Malek, Rousseau, Dérick

Journal:

Journal of Colloid and Interface Science

Year:

2017

Language:

english

File:

PDF, 10.82 MB

english, 2017

11

Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form

Shawn D. Campbell, H. Douglas Goff, Dérick Rousseau

Journal:

Journal of the American Oil Chemists' Society

Year:

2004

Language:

english

File:

PDF, 914 KB

english, 2004

12

The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism

Dérick Rousseau, Alejandro G. Marangoni, Ken R. Jeffrey

Journal:

Journal of the American Oil Chemists' Society

Year:

1998

Language:

english

File:

PDF, 906 KB

english, 1998

13

Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications

Dérick Rousseau, Karine Forestière, Arthur R. Hill, Alejandro G. Marangoni

Journal:

Journal of the American Oil Chemists' Society

Year:

1996

Language:

english

File:

PDF, 850 KB

english, 1996

14

Restructuring butterfat through blending and chemical interesterification. 3. Rheology

Dérick Rousseau, Arthur R. Hill, Alejandro G. Marangoni

Journal:

Journal of the American Oil Chemists' Society

Year:

1996

Language:

english

File:

PDF, 664 KB

english, 1996

15

Is plastic fat rheology governed by the fractal nature of the fat crystal network?

Alejandro G. Marangoni, Dérick Rousseau

Journal:

Journal of the American Oil Chemists' Society

Year:

1996

Language:

english

File:

PDF, 337 KB

english, 1996

16

Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism

Dérick Rousseau, Arthur R. Hill, Alejandro G. Marangoni

Journal:

Journal of the American Oil Chemists' Society

Year:

1996

Language:

english

File:

PDF, 3.17 MB

english, 1996

17

Fat crystals and water-in-oil emulsion stability

Supratim Ghosh, Dérick Rousseau

Journal:

Current Opinion in Colloid & Interface Science

Year:

2011

Language:

english

File:

PDF, 2.12 MB

english, 2011

18

Vegetable Oils in Food Technology: Composition, Properties and Uses: F. D. Gunstone. Blackwell Publishing and CRC Press (USA/Canada), 2002, pp. 337. ISBN 0-8493-2816-0 (USA). Price: £90.00

Dérick Rousseau

Journal:

Food Research International

Year:

2003

Language:

english

File:

PDF, 58 KB

english, 2003

19

A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant

Pradhan, Mamata, Rousseau, Dérick

Journal:

Journal of Colloid and Interface Science

Year:

2012

Language:

english

File:

PDF, 1.15 MB

english, 2012

20

Lipid crystallization kinetics—roles of external factors influencing functionality of end products

Bayés-García, Laura, Patel, Ashok R., Dewettinck, Koen, Rousseau, Dérick, Sato, Kiyotaka, Ueno, Satoru

Journal:

Current Opinion in Food Science

Year:

2015

Language:

english

File:

PDF, 512 KB

english, 2015

21

Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties

Sonwai, Sopark, Podchong, Pawitchaya, Rousseau, Dérick

Journal:

Journal of the American Oil Chemists' Society

Year:

2016

Language:

english

File:

PDF, 1.58 MB

english, 2016

22

Crystallization kinetics of cocoa butter in the presence of sorbitan esters

Sonwai, Sopark, Podchong, Pawitchaya, Rousseau, Dérick

Journal:

Year:

2017

Language:

english

File:

PDF, 2.72 MB

english, 2017

23

The role of non-fat ingredients on confectionery fat crystallization

West, Ryan, Rousseau, Dérick

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2017

Language:

english

File:

PDF, 1.45 MB

english, 2017

24

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

West, Ryan, Rousseau, Dérick

Journal:

Year:

2018

Language:

english

File:

PDF, 1.19 MB

english, 2018

25

Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals

Rafanan, Ruby, Rousseau, Dérick

Journal:

Journal of Food Engineering

Year:

2019

Language:

english

File:

PDF, 2.91 MB

english, 2019

26

Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers

Wijarnprecha, Khakhanang, de Vries, Auke, Santiwattana, Pravit, Sonwai, Sopark, Rousseau, Dérick

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 1.45 MB

english, 2019

27

Release of fluorescent markers from phase-separated gelatin-maltodextrin hydrogels

Rizwan S. Khan, Michael T. Nickerson, Allan T. Paulson, Dérick Rousseau

Journal:

Journal of Applied Polymer Science

Year:

2011

Language:

english

File:

PDF, 397 KB

english, 2011

28

Chemical and Physical Properties of Canola and Rapeseed Oil

Derick Rousseau

Journal:

Year:

2005

File:

PDF, 8 KB

2005

29

Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter

Serge Bresson, Dérick Rousseau, Supratim Ghosh, Mimoun El Marssi, Vincent Faivre

Journal:

European Journal of Lipid Science and Technology

Year:

2011

Language:

english

File:

PDF, 853 KB

english, 2011

30

Stabilization of water-in-oil emulsions with continuous phase crystals

Dérick Rousseau, Shane M. Hodge

Journal:

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Year:

2005

Language:

english

File:

PDF, 573 KB

english, 2005

31

Protamine binding to surfactants in emulsions: modelling and computer simulation

David A Pink, Bonnie Quinn, Allan T Paulson, Derick Rousseau, Alex Speers

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2003

Language:

english

File:

PDF, 471 KB

english, 2003

32

Crosslinking of gelatin-based drug carriers by genipin induces changes in drug kinetic profiles in vitro

Goutam Thakur, Analava Mitra, Dérick Rousseau, Amit Basak, Siddik Sarkar, Kunal Pal

Journal:

Journal of Materials Science: Materials in Medicine

Year:

2011

Language:

english

File:

PDF, 572 KB

english, 2011

33

Microscale Surface Roughening of Chocolate Viewed with Optical Profilometry

Dérick Rousseau, Sopark Sonwai, Rizwan Khan

Journal:

Journal of the American Oil Chemists' Society

Year:

2010

Language:

english

File:

PDF, 874 KB

english, 2010

34

The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network

Alejandro G. Marangoni, Dérick Rousseau

Journal:

Journal of the American Oil Chemists' Society

Year:

1998

Language:

english

File:

PDF, 465 KB

english, 1998

35

The influence of chemical interesterification on physicochemical properties of complex fat systems 1. Melting and crystallization

Alejandro G. Marangoni, Dérick Rousseau

Journal:

Journal of the American Oil Chemists' Society

Year:

1998

Language:

english

File:

PDF, 533 KB

english, 1998

36

Morphology control in symmetric polymer blends using spinodal decomposition

Tuyet L. Tran, Philip K. Chan, Derick Rousseau

Journal:

Chemical Engineering Science

Year:

2005

Language:

english

File:

PDF, 279 KB

english, 2005

37

Characterization of the three major polymorphic forms and liquid state of tristearin by Raman spectroscopy

Eric Da Silva, Serge Bresson, Dérick Rousseau

Journal:

Chemistry and Physics of Lipids

Year:

2009

Language:

english

File:

PDF, 721 KB

english, 2009

38

Morphology control in symmetric polymer blends using two-step phase separation

Tuyet L. Tran, Philip K. Chan, Derick Rousseau

Journal:

Computational Materials Science

Year:

2006

Language:

english

File:

PDF, 361 KB

english, 2006

39

Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets

Hassan Firoozmand, Dérick Rousseau

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 2.60 MB

english, 2013

40

Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides

Tu Tran, Dérick Rousseau

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 2.03 MB

english, 2013

41

The ratio of serum 24,25-dihydroxyvitamin D3 to 25-hydroxyvitamin D3 is predictive of 25-hydroxyvitamin D3 response to vitamin D3 supplementation

Dennis Wagner, Heather E. Hanwell, Kareena Schnabl, Mehrdad Yazdanpanah, Samantha Kimball, Lei Fu, Gloria Sidhom, Dérick Rousseau, David E.C. Cole, Reinhold Vieth

Journal:

The Journal of Steroid Biochemistry and Molecular Biology

Year:

2011

Language:

english

File:

PDF, 345 KB

english, 2011

42

On the porous mesostructure of milk chocolate viewed with atomic force microscopy

Dérick Rousseau

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2006

Language:

english

File:

PDF, 733 KB

english, 2006

43

Engineering triacylglycerols: The role of interesterification

Alejandro G. Marangoni, Dérick Rousseau

Journal:

Trends in Food Science & Technology

Year:

1995

Language:

english

File:

PDF, 592 KB

english, 1995

44

Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

Shawn D Campbell, H.Douglas Goff, Dérick Rousseau

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 247 KB

english, 2002

45

The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads

Dérick Rousseau, Alejandro G Marangoni

Journal:

Food Research International

Year:

1998

Language:

english

File:

PDF, 410 KB

english, 1998

46

Microencapsulation in genipin cross-linked gelatine-maltodextrin improves survival of Bifidobacterium adolescentis during exposure to in vitro gastrointestinal conditions

Borza, Antonela D., Annan, Nana T., Moreau, Debra L., Allan-Wojtas, Paula M., Ghanem, Amyl, Rousseau, Dérick, Paulson, Allan T., Hansen, Lisbeth Truelstrup

Journal:

Journal of Microencapsulation

Year:

2010

Language:

english

File:

PDF, 686 KB

english, 2010

47

Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides

Ray, Moumita, Rousseau, Dérick

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 2.31 MB

english, 2013

48

Sensory Evaluation of Sodium Chloride-Containing Water-in-Oil Emulsions

Rietberg, Matthew R., Rousseau, Dérick, Duizer, Lisa

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 1.48 MB

english, 2012

49

Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends via Rhizopus arrhizus Lipase-Catalyzed Interesterification. 2. Modifications of Physical Properties

Rousseau, Dérick, Marangoni, Alejandro G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 88 KB

english, 1998

50

Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts

Haj-shafiei, Samira, Ghosh, Supratim, Rousseau, Dérick

Journal:

Journal of Colloid and Interface Science

Year:

2013

Language:

english

File:

PDF, 1.90 MB

english, 2013

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