1. Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes. (February 2021) Authors: Monié, Aurélie; David, Annabelle; Clemens, Karine; Malet-Martino, Myriam; Balayssac, Stéphane; Perez, Emile; Franceschi, Sophie; Crepin, Martine; Delample, Mathieu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 137(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of cocoa fibers on the stability and rheological properties of chocolate ganaches. (March 2021) Authors: Merachli, Fadi; Devienne, Julia; Delmas, Romain; Plawinski, Laurent; Leal-Calderon, Fernando; Delample, Mathieu Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Interfacial activity and emulsifying behaviour of inclusion complexes between helical polysaccharides and flavouring molecules resulting from non-covalent interactions. (March 2018) Authors: De Fenoyl, Louise; Hirel, Déborah; Perez, Emile; Lecomte, Sophie; Morvan, Estelle; Delample, Mathieu Journal: Food research international Issue: Volume 105(2018) Page Start: 801 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties. (March 2023) Authors: Monié, Aurélie; Habersetzer, Thomas; Sureau, Léa; David, Annabelle; Clemens, Karine; Malet-Martino, Myriam; Perez, Emile; Franceschi, Sophie; Balayssac, Stéphane; Delample, Mathieu Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads. (March 2021) Authors: David, Annabelle; David, Mélissa; Lesniarek, Pauline; Corfias, Emmanuel; Pululu, Yoann; Delample, Mathieu; Snabre, Patrick Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. (January 2015) Authors: Brun, Mathieu; Delample, Mathieu; Harte, Etienne; Lecomte, Sophie; Leal-Calderon, Fernando Journal: Food research international Issue: Volume 67(2015) Page Start: 366 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. (January 2015) Authors: Brun, Mathieu; Delample, Mathieu; Harte, Etienne; Lecomte, Sophie; Leal-Calderon, Fernando Journal: Food research international Issue: Volume 67(2015) Page Start: 366 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗