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

Salma Ben-Harb, Maud Panouillé, Delphine Huc-Mathis et al. · Food Hydrocolloids · 2017 · 162 citations

Biopolymer Gel, Microstructural Properties, Engineering +6

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

Delphine Huc-Mathis, Catherine Journet, N. Fayolle et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2019 · 52 citations · Full text

Food Chemistry, Nutrition, Agricultural Economics +10

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

Delphine Huc-Mathis, Giana Almeida, Camille Michon · Journal of Colloid and Interface Science · 2020 · 47 citations · Full text

Food Chemistry, Comprehensive Study, Food Byproducts +8

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

Marine Moussier, Valérie Guénard‐Lampron, Kevin Lachin et al. · Food Structure · 2019 · 17 citations · Full text

Biopolymer Gel, Engineering, Dynamic Image Analysis +10

Co-stabilization mechanisms of solid particles and soluble compounds in hybrid Pickering emulsions stabilized by unrefined apple pomace powder

Charlotte Hollestelle, Camille Michon, Nathalie Fayolle et al. · Food Hydrocolloids · 2023 · 16 citations · Full text

Materials Science, Engineering, Nanomanufacturing +9