Plant wax crystals display platelet-like morphologyBlake, Alexia I.; Marangoni, Alejandro G. · Food Structure · 2015

Factors affecting the rheological properties of a structured cellular solid used as a fat mimeticBlake, Alexia I.; Marangoni, Alejandro G. · Food Research International · 2015

The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal NetworksBlake, Alexia I.; Marangoni, Alejandro G. · Food Biophysics · 2015

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding CapacityBlake, Alexia I.; Co, Edmund D.; Marangoni, Alejandro G. · Journal of the American Oil Chemists' Society · 2014

Interfacial Behaviour of Egg Yolk ExtractsKondratowicz, Anna; Dopierała, Katarzyna; Lewandowicz, Grażyna · Food Biophysics · 2019

Characterization of Core-Shell Alginate CapsulesPereda, Mariana; Poncelet, Denis; Renard, Denis · Food Biophysics · 2019

Phase Transition Stability of Cocoa Butter EmulsionsRivas, J. C. Mazo; Zelga, K.; Schneider, Y.; Rohm, H. · Food Biophysics · 2016

Methods for Screening Cloud Point TemperaturesPincemaille, J.; Banc, A.; Chauveau, E.; Fromental, J.-M.; Ramos, L.; Morel, M.-H.; Menut, P. · Food Biophysics · 2018

Frontiers in Water Biophysics: Water Interaction with BiomoleculesCesàro, Attilio; Brady, John W. · Food Biophysics · 2013

Structuring Edible Oils with Hydrocolloids: Where Do we Stand?Patel, Ashok R. · Food Biophysics · 2018

Neutron Imaging of Meat during CookingScussat, Simone; Ott, Frédéric; Hélary, Arnaud; Desert, Sylvain; Cayot, Philippe; Loupiac, Camille · Food Biophysics · 2016

Characterization of Flaxseed Gum/Rice Bran Protein Complex CoacervatesHasanvand, Elham; Rafe, Ali · Food Biophysics · 2018