Publications Formulation - Research results
Pickering emulsions stabilised by various plant materials: Cocoa, rapeseed press cake and lupin hulls
Formulation - 2020 LWT, vol. 130, 2020 - C. JOSEPH, R. SAVOIRE, C. HARSCOAT-SCHIAVO, D. PINTORI, J. MONTEIL, C. FAURE, [...]
O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameter
Formulation - 2019 Food Research International, vol. 116, p. 755-766 - C.Joseph, R. Savoire, C. Harscoat-Schiavo, D. Pintori, J. Monteil, [...]
Redispersible dry emulsions stabilised by plant material: Rapeseed press-cake or cocoa powder
Formulation - 2019 LWT, vol. 113, 2019, - C. Joseph, R. Savoire, C. Harscoat-Schiavo, D. Pintori, J. Monteil, C. Faure, [...]
From MEGE-MOURIES to today's margarines
Formulation - 2000 Proceedings of the conference "Nourrir les Hommes hier et demain - Apport de la chimie", ENSCP Paris, 18-19 [...]
Rheology and Fat - Application to the study of margarines and spreads
Formulation - 1992 RFCG, vol, 39, n°9/10, 253-264, 1992 - J. DIRIS
Research into the relationship between the rheological properties of natural or fractionated fats and their triglyceride composition
Formulation - 1990 Rev. Fse. Corps Gras 1990, 37, p. 17-22 - J.L. PERRIN, J. DIRIS, J.C. ROUSSEAU, C. VIDAL.
Study of glyceride structures and rheological properties of natural and/or modified fats
Formulation - 1990 AFI JANUARY/FEBRUARY 1990 - A. PREVOT, M. LAMBERT, M; MATHIAS, Mle BENOUALID, M. ROCQUELIN