World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
58
Citations
9199
World Ranking
10878
National Ranking
291

Best Publications

  • Fat crystals and emulsion stability — a review

    Unknown

  • Fat crystals and water-in-oil emulsion stability

    Unknown

  • The Bioavailability of Vitamin D from Fortified Cheeses and Supplements Is Equivalent in Adults

    Dennis Wagner;Dennis Wagner;Gloria Sidhom;Susan J. Whiting;Dérick Rousseau

  • Stability and release properties of double emulsions for food applications

    Unknown

  • Engineering triacylglycerols: The role of interesterification

    Alejandro G. Marangoni;Dérick Rousseau

  • Modulating fat digestion through food structure design.

    Qing Guo;Aiqian Ye;Nick Bellissimo;Harjinder Singh

  • Trends in structuring edible emulsions with Pickering fat crystals

    Unknown

  • Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications

    Dérick Rousseau;Karine Forestière;Arthur R. Hill;Alejandro G. Marangoni

  • Interactions of Vitamin D3 with Bovine β-Lactoglobulin A and β-Casein

    Stephanie A. Forrest;Rickey Y. Yada;Dérick Rousseau

  • Is plastic fat rheology governed by the fractal nature of the fat crystal network

    Alejandro G. Marangoni;Dérick Rousseau

  • Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.

    Unknown

  • Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

    Unknown

  • The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads

    Dérick Rousseau;Alejandro G Marangoni

  • Comparison of Pickering and network stabilization in water-in-oil emulsions.

    Unknown

  • Structure and rheology of oleogels made from rice bran wax and rice bran oil.

    Unknown

  • The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism

    Dérick Rousseau;Alejandro G. Marangoni;Ken R. Jeffrey

  • Freeze-thaw stability of water-in-oil emulsions.

    Unknown

  • Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides

    Unknown

  • Kinetic and mechanistic considerations in the gelation of genipin-crosslinked gelatin.

    Unknown

  • Vitamin D3 fortification and quantification in processed dairy products

    Syed Arif Kazmi;Reinhold Vieth;Dérick Rousseau

Frequent Co-Authors

Reinhold Vieth
Reinhold Vieth University of Toronto
Kunal Pal
Kunal Pal National Institute of Technology Rourkela
Alejandro G. Marangoni
Alejandro G. Marangoni University of Guelph
Rickey Y. Yada
Rickey Y. Yada University of British Columbia
Harjinder Singh
Harjinder Singh Massey University
Morteza Eslamian
Morteza Eslamian Shanghai Jiao Tong University
Régis Pomès
Régis Pomès University of Toronto
Aiqian Ye
Aiqian Ye Massey University
Stephanie E. Cassin
Stephanie E. Cassin Toronto Metropolitan University
Ashok R. Patel
Ashok R. Patel Technion – Israel Institute of Technology

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