1) D. Rousseau, S. Ghosh, and H. Park, Comparison of the Dispersed Phase Coalescence Mechanisms in Different Tablespreads. Journal of Food Science, 2009. 74(1): p. E1-E7

2) S. Ghosh and D. Rousseau, Freeze–thaw stability of water-in-oil emulsions. Journal of Colloid and Interface Science, 2009. 339(1): p. 91-102

3) Wagner, D., Sidhom, G., Whiting, S.J., Rousseau, D. and Vieth, R. (2008a). The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults, J. Nutr. 138:1365-1371.

4) Wagner, D., Rousseau, D., Sidhom, G., Pouliot, M., Audet P. and Vieth, R. (2008b). Vitamin D3 fortification, quantification and long-term stability in Cheddar and low-fat cheeses, J. Agric. Food Chem. 56:7964–7969.

5) Rousseau, D. and Sonwai, S. (2008). Influence of the dispersed particulate in chocolate on cocoa butter microstructure and fat crystal growth during storage, Food Biophys. 3:273-278.

6) Sonwai, S. and Rousseau, D. (2008). Fat crystal growth and microstructural evolution in industrial milk chocolate, Cryst. Growth Des. 8:3165-3174.

7) Da Silva, E. and Rousseau, D. (2008). Investigation of the solid-to-Liquid Transition and the Memory Effect in Triglycerides via Raman Spectroscopy, Phys. Chem. Chem. Phys. 10:4606-4613.

8) Rousseau, D. and Smith, P. (2008) Evolution in microstructure in plain and filled chocolate during fat bloom formation, Soft Matter 4:1706-1712.

9) Rousseau, D., Park, H. and Ghosh, S. (2008) Comparison of the dispersed phase coalescence mechanisms in different tablespreads, J. Food Sci. (accepted).

10) Glaser, L.A., Paulson, A.T., Speers, R.A. and Rousseau, D. (2007). Foaming behaviour of mixed bovine serum albumin-protamine systems -  Foaming properties and adsorption behaviour, Food Hydrocolloids 21:495-506.

11) Corkery, R., Rousseau, D., Smith, P., Pink, D.A. and Hanna, C.B. (2007). A case for discotic liquid crystals in molten triglycerides, Langmuir 23:7241-7246.

12) Kazmi, S.A., Vieth, R. and Rousseau, D. (2007). Vitamin D3 fortification and quantification in processed dairy products, Int. Dairy J. 17:753-759.