The Rousseau Labs
      Food Research Lab
     Soft Matter Reseach and Technology (SMaRT) Lab
     Dérick Rousseau, Ph.D.
      Professor, Ryerson University
      Editor-in-Chief, Food Structure 		                                                                           
Rousseau's Food Research Group

List displayed is the ten most recent, and is current as of January 24, 2014, 15:00 EST.

To access the full list of publications, please click on the ResearcherID badge.

List of Publications    

  1. Title: Organogels as Matrices for Controlled Drug Delivery: A Review on the Current State
    Author(s): Sagiri, S. S.; Behera, B.; Rafanan, R. R.; et al.
    Source: Soft Materials Volume: 12 Issue: 1 Pages: 47-72 Published: 2014
    Times Cited: 0
    DOI: 10.1080/1539445X.2012.756016

  2. Title: Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts
    Author(s): Haj-shafiei, Samira; Ghosh, Supratim; Rousseau, Derick
    Source: Journal of Colloid and Interface Science Volume: 410 Pages: 11-20 Published: NOV 15 2013
    Times Cited: 1
    DOI: 10.1016/j.jcis.2013.06.047

  3. Title: Microstructure and elastic modulus of phase-separated gelatin-starch hydrogels containing dispersed oil droplets
    Author(s): Firoozmand, Hassan; Rousseau, Derick
    Source: Food Hydrocolloids Volume: 30 Issue: 1 Pages: 333-342 Published: JAN 2013
    Times Cited: 0
    DOI: 10.1016/j.foodhyd.2012.06.010

  4. Title: Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides
    Author(s): Tran, Tu; Rousseau, Derick
    Source: Food Hydrocolloids Volume: 30 Issue: 1 Pages: 382-392 Published: JAN 2013
    Times Cited: 6
    DOI: 10.1016/j.foodhyd.2012.06.001

  5. Title: Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides
    Author(s): Ray, Moumita; Rousseau, Derick
    Source: Food Research International Volume: 52 Issue: 1 Pages: 298-307 Published: JUN 2013
    Times Cited: 0
    DOI: 10.1016/j.foodres.2013.03.008

  6. Title: Trends in structuring edible emulsions with Pickering fat crystals
    Author(s): Rousseau, Derick
    Source: Current Opinion in Colloid & Interface Science Volume: 18 Issue: 4 Pages: 283-291 Published: AUG 2013
    Times Cited: 1
    DOI: 10.1016/j.cocis.2013.04.009

  7. Title: A one-step process for oil-in-water-in-oil double emulsion formation using a single surfactant
    Author(s): Pradhan, Mamata; Rousseau, Derick
    Source: Journal of Colloid and Interface Science Volume: 386 Pages: 398-404 Published: NOV 15 2012
    Times Cited: 2
    DOI: 10.1016/j.jcis.2012.07.055

  8. Title: Gelatin-Based Emulsion Gels for Diffusion-Controlled Release Applications
    Author(s): Thakur, Goutam; Naqvi, Muhammad Ali; Rousseau, Derick; et al.
    Source: Journal of Biomaterials Science-Polymer Edition Volume: 23 Issue: 5 Pages: 645-661 Published: 2012
    Times Cited: 1
    DOI: 10.1163/092050611X555830

  9. Title: Sensory Evaluation of Sodium Chloride-Containing Water-in-Oil Emulsions
    Author(s): Rietberg, Matthew R.; Rousseau, Derick; Duizer, Lisa
    Source: Journal of Agricultural and Food Chemistry Volume: 60 Issue: 16 Pages: 4005-4011 Published: APR 25 2012
    Times Cited: 0
    DOI: 10.1021/jf2051625

  10. Title: Stability and release properties of double emulsions for food applications
    Author(s): Sapei, Lanny; Naqvi, Muhammad Ali; Rousseau, Derick
    Source: Food Hydrocolloids Volume: 27 Issue: 2 Pages: 316-323 Published: JUN 2012
    Times Cited: 8
    DOI: 10.1016/j.foodhyd.2011.10.008



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