 | Up a level |
Collaboration networkThis graph maps the connections between all the collaborators of {}'s publications listed on this page.
Each link represents a collaboration on the same publication. The thickness of the link represents the number of collaborations.
Use the mouse wheel or scroll gestures to zoom into the graph.
You can click on the nodes and links to highlight them and move the nodes by dragging them.
Hold down the "Ctrl" key or the "⌘" key while clicking on the nodes to open the list of this person's publications.
Word cloudA word cloud is a visual representation of the most frequently used words in a text or a set of texts. The words appear in different sizes, with the size of each word being proportional to its frequency of occurrence in the text. The more frequently a word is used, the larger it appears in the word cloud. This technique allows for a quick visualization of the most important themes and concepts in a text.
In the context of this page, the word cloud was generated from the publications of the author {}. The words in this cloud come from the titles, abstracts, and keywords of the author's articles and research papers. By analyzing this word cloud, you can get an overview of the most recurring and significant topics and research areas in the author's work.
The word cloud is a useful tool for identifying trends and main themes in a corpus of texts, thus facilitating the understanding and analysis of content in a visual and intuitive way.
Wang, C.-S., Chapelle, G., Carreau, P., & Heuzey, M.-C. (2021). Prediction of sag resistance in paints using rheological measurements. Progress in Organic Coatings, 153, 7 pages. External link
Wang, C.-S., Virgilio, N., Carreau, P., & Heuzey, M.-C. (2021). Understanding the Effect of Conformational Rigidity on Rheological Behavior and Formation of Polysaccharide-Based Hybrid Hydrogels. Biomacromolecules, 22(9), 4016-4026. External link
Wang, C.-S., Virgilio, N., Wood-Adams, P. M., & Heuzey, M.-C. (2018). A gelation mechanism for gelatin/polysaccharide aqueous mixtures. Food Hydrocolloids, 79, 462-472. External link
Wang, C.-S., Virgilio, N., Wood-Adams, P. M., & Heuzey, M.-C. (2018). Protein/polysaccharide-based hydrogels prepared by vapor-induced phase separation. Macromolecular Chemistry and Physics, 219(7), 1700504 (6 pages). External link
Wang, C.-S., Virgilio, N., Wood-Adams, P., & Heuzey, M.-C. (2017). A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydrate Polymers, 175(Supplement), 484-492. External link
Wang, X.-Y., Wang, C.-S., & Heuzey, M.-C. (2016). Complexation of chitosan and gelatin: From soluble complexes to colloidal gel. International Journal of Polymeric Materials and Polymeric Biomaterials, 65(2), 96-104. External link
Zhang, C., Wang, C.-S., Girard, M., Therriault, D., & Heuzey, M.-C. (2024). 3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals. Food Hydrocolloids, 148(A), 109455 (15 pages). External link
Zhang, C., Wang, C.-S., Therriault, D., & Heuzey, M.-C. (2023). Processing and properties of aqueous protein/polysaccharide mixture-based inks for additive manufacturing. Additive Manufacturing, 78, 103844 (12 pages). External link
Zhang, C., Wang, C.-S., Therriault, D., & Heuzey, M.-C. (2022). Development of aqueous protein/polysaccharide mixture-based inks for 3D printing towards food applications. Food Hydrocolloids, 131, 107742 (10 pages). Available
