Delphine Huc-Mathis

421 total citations
24 papers, 325 citations indexed

About

Delphine Huc-Mathis is a scholar working on Food Science, Materials Chemistry and Organic Chemistry. According to data from OpenAlex, Delphine Huc-Mathis has authored 24 papers receiving a total of 325 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 16 papers in Materials Chemistry and 3 papers in Organic Chemistry. Recurrent topics in Delphine Huc-Mathis's work include Proteins in Food Systems (20 papers), Pickering emulsions and particle stabilization (16 papers) and Food Chemistry and Fat Analysis (7 papers). Delphine Huc-Mathis is often cited by papers focused on Proteins in Food Systems (20 papers), Pickering emulsions and particle stabilization (16 papers) and Food Chemistry and Fat Analysis (7 papers). Delphine Huc-Mathis collaborates with scholars based in France, Austria and Iran. Delphine Huc-Mathis's co-authors include Camille Michon, Gabrielle Moulin, Véronique Bosc, Isabelle Souchon, Anne Saint‐Eve, Françoise Irlinger, Maud Panouillé, Pascal Bonnarme, Giana Almeida and Catherine Journet and has published in prestigious journals such as Langmuir, Food Chemistry and Chemical Engineering Journal.

In The Last Decade

Delphine Huc-Mathis

21 papers receiving 320 citations

Peers

Delphine Huc-Mathis

ASZ

Ningzhe Wang China

Helena Kieserling Germany

Silvana A. Fioramonti Argentina

Eliana Marcela Vélez‐Erazo Brazil

Philippe Rousset United States

Liuping Fan China

Xixi Wu China

Benny Lewille Belgium

Iveta Klojdová Czechia

Ratchanee Charoen Thailand

Ningzhe Wang China

Delphine Huc-Mathis

244 ×0.9

72 ×0.7

65 ×1.2

42 ×1.2

21 ×0.6

ASZ

Citations per year, relative to Delphine Huc-Mathis Delphine Huc-Mathis (= 1×) peers Ningzhe Wang

Countries citing papers authored by Delphine Huc-Mathis

Since Specialization

Citations

This map shows the geographic impact of Delphine Huc-Mathis's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Delphine Huc-Mathis with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Delphine Huc-Mathis more than expected).

Fields of papers citing papers by Delphine Huc-Mathis

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Delphine Huc-Mathis. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Delphine Huc-Mathis. The network helps show where Delphine Huc-Mathis may publish in the future.

Co-authorship network of co-authors of Delphine Huc-Mathis

This figure shows the co-authorship network connecting the top 25 collaborators of Delphine Huc-Mathis. A scholar is included among the top collaborators of Delphine Huc-Mathis based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Delphine Huc-Mathis. Delphine Huc-Mathis is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Daniellou, Richard, et al.. (2025). An Interfacial Study of Sucrose Ester-Stabilized Water-Free Foams. Cosmetics. 12(1). 15–15. 1 indexed citations

Huc-Mathis, Delphine, et al.. (2025). A porous 3D biofilm-inspired alginate/gellan hydrogel fabricated via dual-wavelength UV-crosslinking printer: Structural and rheological properties. Carbohydrate Polymers. 370. 124246–124246.

Haas, Michael J., Delphine Huc-Mathis, D. Flick, et al.. (2025). Prediction of recombined dairy emulsion properties through formulation and process: An integrated approach. Innovative Food Science & Emerging Technologies. 105. 104224–104224.

Maillard, Marie‐Noëlle, et al.. (2025). Natural-Based Microparticles as Sole Stabilizers of High Internal Phase Pickering Emulsions. ACS Omega. 10(5). 4534–4547. 3 indexed citations

Huc-Mathis, Delphine, et al.. (2024). An experimental design approach to modeling water-free foams. Colloids and Surfaces A Physicochemical and Engineering Aspects. 699. 134700–134700. 2 indexed citations

Huc-Mathis, Delphine, et al.. (2024). Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach. Food Research International. 182. 114150–114150. 1 indexed citations

Michon, Camille, et al.. (2024). Unravelling the emulsifying properties of unfractionated plant powders: From interface to bulk. Food Hydrocolloids. 157. 110348–110348. 1 indexed citations

Shahbazi, Mahdiyar, et al.. (2024). All-aqueous liquid crystal emulsions for 4D laser-printing of dual-stimuli response porous 3D printlets with on-demand remote control of drug release. Chemical Engineering Journal. 502. 157614–157614. 3 indexed citations

Haas, Michael J., D. Flick, Frédéric Gaucheron, Delphine Huc-Mathis, & Véronique Bosc. (2024). Adsorption and reorganisation of whey proteins onto a molten milk fat droplet interface through experimental and modelling assessment. Food Hydrocolloids. 160. 110809–110809.

10.

Shahbazi, Mahdiyar, Henry Jäger, Delphine Huc-Mathis, et al.. (2024). Depletion Flocculation of High Internal Phase Pickering Emulsion Inks: A Colloidal Engineering Approach to Develop 3D Printed Porous Scaffolds with Tunable Bioactive Delivery. ACS Applied Materials & Interfaces. 16(33). 43430–43450. 8 indexed citations

11.

Michon, Camille, et al.. (2023). Co-stabilization mechanisms of solid particles and soluble compounds in hybrid Pickering emulsions stabilized by unrefined apple pomace powder. Food Hydrocolloids. 146. 109184–109184. 13 indexed citations

12.

Huc-Mathis, Delphine, et al.. (2022). Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties. Food Chemistry. 386. 132653–132653. 9 indexed citations

13.

Huc-Mathis, Delphine, et al.. (2022). One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace. Innovative Food Science & Emerging Technologies. 79. 103029–103029. 10 indexed citations

14.

Moelants, Katlijn, et al.. (2022). Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time. Food Hydrocolloids. 133. 107995–107995. 6 indexed citations

15.

Huc-Mathis, Delphine, Giana Almeida, & Camille Michon. (2020). Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents. Journal of Colloid and Interface Science. 581(Pt A). 226–237. 38 indexed citations

16.

Huc-Mathis, Delphine, et al.. (2020). Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships. Journal of Food Engineering. 287. 110115–110115. 8 indexed citations

17.

Moulin, Gabrielle, et al.. (2019). What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction. Food Structure. 20. 100107–100107. 15 indexed citations

18.

Bosc, Véronique, et al.. (2018). Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion. Food Hydrocolloids. 87. 869–879. 13 indexed citations

19.

Huc-Mathis, Delphine, et al.. (2017). Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake. Food Hydrocolloids. 71. 129–140. 7 indexed citations

20.

Panouillé, Maud, Delphine Huc-Mathis, Gabrielle Moulin, et al.. (2017). The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. Food Hydrocolloids. 77. 75–84. 138 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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