Rousseau, Dérick
Toronto Metropolitan University
2 papers on CoChatORCID 0000-0003-1482-6869
Most cited papers
- Verified
Fat crystals and water-in-oil emulsion stability
Ghosh, S., & Rousseau, D. (2011) · Current Opinion in Colloid & Interface Science
Food Chemistry and Fat AnalysisProteins in Food Systems
Cited by 251
- Verified
Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
Guo, Q., Bellissimo, N., & Rousseau, D. (2017) · Food Hydrocolloids
Proteins in Food SystemsMicroencapsulation and Drying Processes
Cited by 137
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