Catherine Malhiac

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Séverine Desplanques, Frédéric Renou, Michel Grisel et al. · Food Hydrocolloids · 2011 · 129 citations

Food Chemistry, Food Colloid, Chemical Composition +4

Release of limonene from polysaccharide matrices: viscosity and synergy effect

Sébastien Secouard, Catherine Malhiac, Michel Grisel et al. · Food Chemistry · 2003 · 84 citations

Food Chemistry, Polysaccharide Matrices, Engineering +7

Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties

Frédéric Renou, Catherine Malhiac, Michel Grisel · Food Hydrocolloids · 2013 · 78 citations

Food Chemistry, Locust Bean Gum, Engineering +7

Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization

Zoi Rousi, Catherine Malhiac, Dimitrios G. Fatouros et al. · Food Hydrocolloids · 2019 · 65 citations

Food Chemistry, Fraction Content, Different Arabinogalactan +8

Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

Michel Grisel, Youssef Aguni, Frédéric Renou et al. · Food Hydrocolloids · 2015 · 42 citations

Biochemistry, Natural Sciences, Glycobiology +6