Mathieu Balcaen
Show
Sort by
-
Phosphatidylcholine-depleted lecithin : a clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions
-
Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry
-
Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering
-
Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
-
Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions
-
- PhD Thesis
- open access
Characterization and optimization of food-grade water-in-oil-in-water emulsion formulations
(2019) -
Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis
-
Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications
-
- Conference Paper
- C1
- open access
Effect of oil globule size on water exchange mechanism in water-in-oil-in-water emulsions
-
Emulsified fuels based on fatty acid distillates and rapeseed oil : a physicochemical characterization