1. Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels. (February 2019) Authors: Mantelet, Mathieu; Panouillé, Maud; Boué, François; Bosc, Véronique; Restagno, Frédéric; Souchon, Isabelle; Mathieu, Vincent Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 506 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression. (December 2020) Authors: Mantelet, Mathieu; Srivastava, Rohit; Restagno, Frédéric; Souchon, Isabelle; Mathieu, Vincent Journal: Food hydrocolloids Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study. (June 2021) Authors: Srivastava, Rohit; Mantelet, Mathieu; Saint-Eve, Anne; Gennisson, Jean-Luc; Restagno, Frédéric; Souchon, Isabelle; Mathieu, Vincent Journal: Innovative food science & emerging technologies Issue: Volume 70(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗