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 · 171 citations

Agriculture, Food Science, Materials Science +17

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 · 55 citations · Full text

Agriculture, Food Science, Food Chemistry +11

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 · 51 citations · Full text

Agriculture, Food Science, Food Chemistry +14

Depletion Flocculation of High Internal Phase Pickering Emulsion Inks: A Colloidal Engineering Approach to Develop 3D Printed Porous Scaffolds with Tunable Bioactive Delivery

Mahdiyar Shahbazi, Henry Jäger, Delphine Huc-Mathis et al. · ACS Applied Materials & Interfaces · 2024 · 21 citations · Full text

Engineering, Materials Engineering, Materials Science +17

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 · 18 citations · Full text

Agriculture, Food Science, Visualization +12