Mathieu Balcaen

Phosphatidylcholine-depleted lecithin: A clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions

Mathieu Balcaen, Johan Steyls, Arnulf Schoeppe et al. · Journal of Colloid and Interface Science · 2020 · 48 citations

Lipid Analysis, Clean-label Low-hlb Emulsifier, Lipid Preparation +8

Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

Mathieu Balcaen, Lien Vermeir, Arnout Declerck et al. · Food Hydrocolloids · 2016 · 41 citations

Biopolymer Gel, Osmotic Sensitivity, Rheology +4

Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications

Mathieu Balcaen, Lien Vermeir, Paul Van der Meeren · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2017 · 35 citations

Food Chemistry, Food Colloid, Food Applications +8

Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

Qurrotul A’yun, Paolo Demicheli, Lorenz De Neve et al. · International Dairy Journal · 2020 · 27 citations

Food Chemistry, Food Colloid, Dry Heat +11

Influence of molecular exchange on the enclosed water volume fraction of W/O/W double emulsions as determined by low-resolution NMR diffusometry and T2-relaxometry

Lien Vermeir, Mathieu Balcaen, Paolo Sabatino et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2014 · 25 citations

Molecular Exchange, Liquid-liquid Flow, Low-resolution Nmr Diffusometry +9