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Dérick Rousseau

Showing results (1-10 of 63) with videos related to

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Food & Function|January 13, 2012
Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsionsRenuka Gupta, Dérick Rousseau
Critical Reviews in Food Science and Nutrition|April 1, 2017
The role of nonfat ingredients on confectionery fat crystallizationRyan West, Dérick Rousseau
Journal of Colloid and Interface Science|August 29, 2012
A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactantMamata Pradhan, Dérick Rousseau
Food Research International (Ottawa, Ont.)|December 10, 2024
Quantification of emulsifier adsorption onto sugar crystals dispersed in vegetable oil and associated effects on flow behaviourPawitchaya Podchong, Dérick Rousseau
Soft Matter|September 10, 2020
Microstructure of fat bloom development in plain and filled chocolate confectionsDérick Rousseau, Paul Smith
Food Research International (Ottawa, Ont.)|August 9, 2017
Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsionsRuby Rafanan, Dérick Rousseau
Food Chemistry|October 31, 2018
Regression modelling of the impact of confectioner's sugar and temperature on palm oil crystallization and rheologyRyan West, Dérick Rousseau
Food Research International (Ottawa, Ont.)|March 17, 2018
Crystallization and rheology of palm oil in the presence of sugarRyan West, Dérick Rousseau
Soft Matter|May 14, 2024
A hybrid approach to oil structuring - combining wax oleogels and capillary suspensionsSelvyn Simoes, Dérick Rousseau
Physical Chemistry Chemical Physics : PCCP|July 31, 2008
Molecular order and thermodynamics of the solid-liquid transition in triglycerides via Raman spectroscopyEric Da Silva, Dérick Rousseau
Pageof 7

Showing results (1-10 of 63) with videos related to

Sort By:
Pageof 7
Food & Function|January 13, 2012
Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsionsRenuka Gupta, Dérick Rousseau
Critical Reviews in Food Science and Nutrition|April 1, 2017
The role of nonfat ingredients on confectionery fat crystallizationRyan West, Dérick Rousseau
Journal of Colloid and Interface Science|August 29, 2012
A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactantMamata Pradhan, Dérick Rousseau
Food Research International (Ottawa, Ont.)|December 10, 2024
Quantification of emulsifier adsorption onto sugar crystals dispersed in vegetable oil and associated effects on flow behaviourPawitchaya Podchong, Dérick Rousseau
Soft Matter|September 10, 2020
Microstructure of fat bloom development in plain and filled chocolate confectionsDérick Rousseau, Paul Smith
Food Research International (Ottawa, Ont.)|August 9, 2017
Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsionsRuby Rafanan, Dérick Rousseau
Food Chemistry|October 31, 2018
Regression modelling of the impact of confectioner's sugar and temperature on palm oil crystallization and rheologyRyan West, Dérick Rousseau
Food Research International (Ottawa, Ont.)|March 17, 2018
Crystallization and rheology of palm oil in the presence of sugarRyan West, Dérick Rousseau
Soft Matter|May 14, 2024
A hybrid approach to oil structuring - combining wax oleogels and capillary suspensionsSelvyn Simoes, Dérick Rousseau
Physical Chemistry Chemical Physics : PCCP|July 31, 2008
Molecular order and thermodynamics of the solid-liquid transition in triglycerides via Raman spectroscopyEric Da Silva, Dérick Rousseau
Pageof 7