The Food and Soft Materials Research Lab – Our Publications
At the Food and Soft Materials Research Group, our findings are regularly published in high-quality research publications.
Dr. Rousseau has authored over 150 publications. Below is a short list of our most recent published papers.
Publication
|
Name of
|
Date Published |
Paper
|
| Hislop, Veronica; Rousseau, Derick | LWT-FOOD SCIENCE AND TECHNOLOGY Volume: 232 |
SEP 2025 | Effects of shear and cooling rate on the encapsulation of water droplets within fat crystal spheroids |
| Mello, Natalia Aparecida; Rousseau, Derick | JOURNAL OF THE AMERICAN OIL CHEMIST SOCIETY Volume: 214 |
MAY 2025 | Strutcure and stability of lipi-containing water-in-oil high internal phase emulsions (HIPEs) |
| Mistry, Shweta; Fayaz, Goly; Wijarnprecha, Khakhanang; et al. | SOFT MATTER SERIES NO. 22 Volume 22, Chapter 3 |
JUN 2025 | Self-assembly of food-related lipids |
| de Henau, Raphael; de Vries, Auke; Rousseau, Derick | SOFT MATTER SERIES NO. 22 Volume 22, Chapter 16 |
JUN 2025 | Soft matter structuring in plant-based meat analogues |
| Carrillo-Zurita, Robert Jordan; Culler, Mitchell; Pierre, Katiuscia; Rousseau, Derick | FOOD CHEMISTRY Volume: 470 |
APR 2025 | Oleogelation of particle dispersions using solvent-transfered whey-protein aggregates |
| Podching, Pawitchaya; Rousseau, Derick | FOOD RESEARCH INTERNATIONAL Volume: 470 |
JAN 2025 | Quantification of emulsifeir adsoprtion onto sugar crystals dispersed in canola oil |
| de Henau, Raphael; de Vries, Auke; Rousseau, Derick | FOOD RESEARCH INTERNATIONAL Volume: 191 |
JUN 2024 | Directional freezing of agar gels |
| Simoes, Selvyn; Rousseau, Derick | SOFT MATTER Volume: 20 |
JAN 2024 | Microstructure and rheology of hybrid oleogel and capillary suspension networks |
| Wijarnprecha, Khakhanang; West, Ryan; Rousseau, Derick | CRYSTAL GROWTH & DESIGN Volume: 20 |
JUN 2023 | Exploration of temperature-dependnet polymoprhism of fat blends |
| Fuhrmann, Philipp, Powell, Jeffery, Rousseau, Derick | FOOD HYDROCOLLOIDS Volume: 139 |
MAY 2023 | Capillary gel formation using swellable cellulose beads and high-aspect cellulose fibers |
| El-Aooiti, Malek; de Vries, Malek; Rousseau, Derick | JOURNAL OF COLLOID AND INTERFACE SCIENCE Volume: 630, Part B |
DEC 2022 | Rrelease of encapsulated solutes from particle-stabilized water-in-oil emulsions using particle-wetting behavior modifications |
| Mistry, Shweta; Fuhrmann, Philipp; de Vries, Auke; et al., | JOURNAL OF COLLOID AND INTERFACE SCIENCE Volume: 630, Part B |
NOV 2022 | Characterization of monoolean-based liquid crystals |
| Podching, Pawitchaya; Aumpai, Kannika; Sonwai, Sopark; Rousseau, Derick | FOOD CHEMISTRY Volume: 397 |
JUL 2022 | Crystallization of coca butter and rice bran wax blends |
| Argudo, Adrian; Zhou, Lisa; Rousseau, Derick | FOOD RESEARCH INTERNATIONAL Volume: 157 |
APR 2022 | Sugar-sugar interactions in oil-continous suspensions containing food-reoevant emulsifiers |
| Simoes, Selvyn; Lelaj, Enea; Rousseau, Derick | FOOD CHEMISTRY Volume: 346 |
JUN 2021 | Effects of sugar and confectionary-relevant emulsifiers on the crystallization of cocoa butter |
Guo, Qing; Wijarnprecha, Khakhanang; Sonwai, Sopark; et al. |
FOOD RESEARCH INTERNATIONAL |
MAY 2019 |
Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. |
Rafanan, Ruby; Rousseau, Derick. |
LWT-FOOD SCIENCE AND TECHNOLOGY |
MAY 2019 |
Effect of shear and interfacial fat crystallization on release of water-soluble dye from water-in-oil emulsions. |
Rafanan, Ruby; Rousseau, Derick |
JOURNAL OF FOOD ENGINEERING |
MAR 2019 |
Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals. |
West, Ryan; Rousseau, Derick |
FOOD CHEMISTRY |
FEB 2019 |
Regression modelling of the impact of confectioner's sugar and temperature on palm oil crystallization and rheology. |
Wijarnprecha, Khakhanang; Aryusuk, Kornkanok; Santiwattana, Pravit; et al |
FOOD RESEARCH INTERNATIONAL |
OCT 2018 |
Structure and rheology of oleogels made from rice bran wax and rice bran oil. |
Guo, Q; Ye, AQ; Bellissimo, N; Singh, H; Rousseau, D |
PROGRESS IN LIPID RESEARCH |
OCT 2017 |
Modulating fat digestion through food structure design. |
Sonwai, Sopark; Podchong, Pawitchaya; Rousseau, Derick |
FOOD CHEMISTRY |
JAN 2017 |
Crystallization kinetics of cocoa butter in the presence of sorbitan esters. |
Rousseau, Derick. |
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE |
AUG 2003 |
Trends in structuring edible emulsions with Pickering fat crystals. |
