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Drying determines the temporal dynamics of stream invertebrate structural and functional beta diversity

Ecography (Copenhagen), 2020-04, Vol.43 (4), p.620-635

2020

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An investigation into the nature of wheat flour dough adhesive behaviour

Food research international, 2014-10, Vol.64, p.305-313

2014

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Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log ( ηsp) o-log c[ η] o master curves

Carbohydrate polymers, 1997-12, Vol.34 (4), p.385-395

1997

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AlveoConsistograph handbook

2, 2008

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Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

Journal of cereal science, 2008-07, Vol.48 (1), p.133-143

2008

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Nouvelles observations d'Isoperla Obscura (Zetterstedt, 1840) en France [Plecoptera, Perlodidae]

Ephemera, 2018, Vol.19 (1), p.1-12

2018

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A new species of Zwicknia Murányi (Plecoptera, Capniidae) from the French and Swiss Jura Mountains, the French Massif Central, and the French Middle Rhône Region

Zootaxa, 2016-06, Vol.4121 (2), p.133

2016

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Biaxial extension of wheat flour dough: lubricated squeezing flow and stress relaxation properties

Journal of texture studies, 2008, Vol.39 (5), p.496-529

2008

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Textural Characteristics of Traditional French Foods

Textural Characteristics of World Foods, 2020, p.313-318

2020

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IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C

Journal of texture studies, 2008-08, Vol.39 (4), p.309-325

2008

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Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method

Food hydrocolloids, 2002, Vol.16 (6), p.613-618

2002

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Frequency dependence of viscoelastic properties of some physical gels near the gel point

Die Makromolekulare Chemie. Macromolecular symposia, 1990-12, Vol.40 (1), p.23-31

1990

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APPENDIX 2 - Selected References Concerning the Alveograph

AlveoConsistograph Handbook, 2008, p.81-83

Second Edition, 2008

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APPENDIX 1 - Main Alveograph Parts

AlveoConsistograph Handbook, 2008, p.79-80

Second Edition, 2008

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Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters

Thermochimica acta, 1994-11, Vol.246 (2), p.387-403

1994

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Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: A critical examination of the log ( eta sub(sp)) sub(o)-log C[ eta ] sub(o) master curves

Carbohydrate polymers, 1997-12, Vol.34 (4), p.385-395

1997

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RHEOLOGICAL BEHAVIOUR OF THREE BIOPOLYMER/WATER SYSTEMS, WITH EMPHASIS ON YIELD STRESS AND VISCOELASTIC PROPERTIES

Journal of texture studies, 1994-06, Vol.25 (2), p.119-138

1994

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Shear softening and thixotropic properties of wheat flour doughs in dynamic testing at high shear strain

Rheologica acta, 1995-11, Vol.34 (6), p.622-628

1995

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Aspects rhéologiques de la gélification de bioproduits

Biofutur, 1997-06, Vol.1997 (168), p.9-11

Bernard Launay, Par

1997

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Xanthan/locust bean gum interactions at room temperature

Carbohydrate polymers, 1992, Vol.19 (2), p.91-97

1992

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Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp

Food science & technology, 1997-01, Vol.30 (2), p.129-134

1997

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Structure and properties of carrageenan + micellar casein mixtures

Food Colloids, Biopolymers and Materials, 2003

2003

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The Alveo Consistograph Handbook

AlveoConsistograph Handbook, 2010

2010

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Preface to the Second Edition

AlveoConsistograph Handbook, 2010

2010

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Part III: Supplementary Information

AlveoConsistograph Handbook, 2010

2010

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Drying determines the temporal dynamics of stream invertebrate structural and functional beta diversity

An investigation into the nature of wheat flour dough adhesive behaviour

Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log ( ηsp) o-log c[ η] o master curves

AlveoConsistograph handbook

Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

Nouvelles observations d'Isoperla Obscura (Zetterstedt, 1840) en France [Plecoptera, Perlodidae]

A new species of Zwicknia Murányi (Plecoptera, Capniidae) from the French and Swiss Jura Mountains, the French Massif Central, and the French Middle Rhône Region

Biaxial extension of wheat flour dough: lubricated squeezing flow and stress relaxation properties

Textural Characteristics of Traditional French Foods

IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C

Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method

Frequency dependence of viscoelastic properties of some physical gels near the gel point

APPENDIX 2 - Selected References Concerning the Alveograph

APPENDIX 1 - Main Alveograph Parts

Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters

Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: A critical examination of the log ( eta sub(sp)) sub(o)-log C[ eta ] sub(o) master curves

RHEOLOGICAL BEHAVIOUR OF THREE BIOPOLYMER/WATER SYSTEMS, WITH EMPHASIS ON YIELD STRESS AND VISCOELASTIC PROPERTIES

Shear softening and thixotropic properties of wheat flour doughs in dynamic testing at high shear strain

Aspects rhéologiques de la gélification de bioproduits

Xanthan/locust bean gum interactions at room temperature

Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp

Structure and properties of carrageenan + micellar casein mixtures

The Alveo Consistograph Handbook

Preface to the Second Edition

Part III: Supplementary Information

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