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Rheological characterization of microfibrillated cellulose suspensions after freezing

Carbohydrate polymers, 2010-05, Vol.80 (3), p.677-686

2010

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Rheology and phase behavior of dense casein micelle dispersions

The Journal of chemical physics, 2009-10, Vol.131 (16), p.165106-165106-11

2009

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Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions

Carbohydrate polymers, 2012-01, Vol.87 (2), p.1045-1057

2012

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Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall

Carbohydrate polymers, 2012-10, Vol.90 (2), p.1081-1091

2012

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Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions

Food hydrocolloids, 2009-10, Vol.23 (7), p.1678-1686

2009

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Protein–polysaccharide interactions

Current opinion in colloid & interface science, 2000, Vol.5 (3), p.202-214

2000

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Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment

Carbohydrate polymers, 2011-08, Vol.86 (1), p.328-336

2011

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Study of DIC hydrothermal treatment effect on rheological properties of standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches

Journal of food engineering, 2010-08, Vol.99 (4), p.452-458

2010

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Foaming and rheological properties of the liquid phase extracted from wheat flour dough

Food hydrocolloids, 2015-01, Vol.43, p.114-124

2015

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Influence of the Structure of Cornstarch Dispersions on Kinetics of Aroma Release

Journal of food science, 2008-03, Vol.73 (2), p.S104-S109

2008

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Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch

Journal of food engineering, 2003-09, Vol.59 (2), p.209-219

2003

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Steady flow and viscoelastic behavior of crosslinked waxy corn starch-κ-carrageenan pastes and gels

Carbohydrate polymers, 1999-11, Vol.40 (3), p.221-231

1999

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Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch

Journal of food engineering, 2006-12, Vol.77 (3), p.454-461

2006

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Effect of hydrothermal treatment on the physical and rheological properties of maize starches

Journal of food engineering, 2006-03, Vol.73 (1), p.45-54

2006

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Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure

Carbohydrate polymers, 1999, Vol.40 (2), p.145-157

1999

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Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution

Journal of food engineering, 2008-07, Vol.87 (1), p.82-90

2008

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Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters

Trends in food science & technology, 2004-07, Vol.15 (7), p.394-402

2004

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Rheological investigation of the interaction between amylose and κ-carrageenan

Carbohydrate polymers, 2002-08, Vol.49 (2), p.177-183

2002

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Rheology-structure properties of gellan systems: evidence of network formation at low gellan concentrations

Food hydrocolloids, 2003, Vol.17 (5), p.621-628

2003

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Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate

Carbohydrate polymers, 2003-02, Vol.51 (2), p.149-158

2003

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Rheology-structure properties of waxy maize starch–gellan mixtures

Food hydrocolloids, 2006, Vol.20 (8), p.1223-1230

2006

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Phase separation, rheology and microstructure of micellar casein–guar gum mixtures

Food hydrocolloids, 1999, Vol.13 (1), p.43-49

1999

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Gelation of globular protein in presence of low methoxyl pectin: effect of Na and/or Ca ions on rheology and microstructure of the systems

Food hydrocolloids, 2005-05, Vol.19 (3), p.549-556

2005

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Iota-carrageenan/casein micelles interactions: evidence at different scales

Colloids and surfaces, B, Biointerfaces, 2003-09, Vol.31 (1), p.177-184

2003

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Rheological properties of aqueous solutions of (1 leads to 3) (1 leads to 4)-beta-D-glucan from oats (Avena sativa L.)

Cereal chemistry, 1995-07, Vol.72 (4), p.335-340

1995

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Rheological characterization of microfibrillated cellulose suspensions after freezing

Rheology and phase behavior of dense casein micelle dispersions

Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions

Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall

Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions

Protein–polysaccharide interactions

Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment

Study of DIC hydrothermal treatment effect on rheological properties of standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches

Foaming and rheological properties of the liquid phase extracted from wheat flour dough

Influence of the Structure of Cornstarch Dispersions on Kinetics of Aroma Release

Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch

Steady flow and viscoelastic behavior of crosslinked waxy corn starch-κ-carrageenan pastes and gels

Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch

Effect of hydrothermal treatment on the physical and rheological properties of maize starches

Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure

Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution

Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters

Rheological investigation of the interaction between amylose and κ-carrageenan

Rheology-structure properties of gellan systems: evidence of network formation at low gellan concentrations

Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate

Rheology-structure properties of waxy maize starch–gellan mixtures

Phase separation, rheology and microstructure of micellar casein–guar gum mixtures

Gelation of globular protein in presence of low methoxyl pectin: effect of Na and/or Ca ions on rheology and microstructure of the systems

Iota-carrageenan/casein micelles interactions: evidence at different scales

Rheological properties of aqueous solutions of (1 leads to 3) (1 leads to 4)-beta-D-glucan from oats (Avena sativa L.)

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