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Sabri, F., Berthomier, K., Wang, C.-S., Fradette, L., Tavares, J. R., & Virgilio, N. (2019). Tuning particle–particle interactions to control Pickering emulsions constituents separation. Green Chemistry, 21(5), 1065-1074. Disponible
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. Lien externe
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. Lien externe
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. Lien externe
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). Lien externe
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. Lien externe
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. Lien externe
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). Lien externe
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). Lien externe
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). Lien externe
