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Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment

Carbohydrate polymers, 2008-11, Vol.74 (4), p.802-812

2008

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Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

Food hydrocolloids, 2011-06, Vol.25 (4), p.797-808

2011

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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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Monitoring the crystallization of starch and lipid components of the cake crumb during staling

Carbohydrate polymers, 2015-11, Vol.133, p.533-538

2015

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Rheological properties of food foams produced by SMX static mixers

Food hydrocolloids, 2015-01, Vol.43, p.51-57

2015

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Pseudokystes periurétraux en complication des injections urétrales de Zuidex ® : revue de la littérature

Progrès en urologie (Paris), 2008-12, Vol.18 (13), p.1038-1043

2008

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Flow process conditions to control the void fraction of food foams in static mixers

Journal of food engineering, 2014-05, Vol.128, p.119-126

2014

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Evaluation of the mechanical properties of compacted paraffin powders. Effect of formulation

Powder technology, 2018-01, Vol.324, p.85-94

2018

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Analyses of Early Medieval Stained Window Glass From the Monastery of Baume-Les-Messieurs (Jura, France)

Archaeometry, 2016-12, Vol.58 (6), p.930-946

2016

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Impact of neocrystallisations on the SiO2–K2O–CaO glass degradation due to atmospheric dry depositions

Atmospheric environment (1994), 2012-08, Vol.55, p.459-466

2012

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Étude de la prévalence de l’hyperparathyroïdie à 3 mois d’une chirurgie bariatrique chez les patients opérés au CHRU de Brest entre le 1er janvier 2015 et le 31 décembre 2017

Nutrition clinique et métabolisme, 2020-04, Vol.34 (1), p.84-85

2020

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Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

Food science & technology, 2009, Vol.42 (2), p.496-503

2009

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Effect of dynamic heat treatment on the physical properties of whey protein foams

Food hydrocolloids, 2009, Vol.23 (4), p.1209-1219

2009

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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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Sexualité après bandelette sous-urétrale par voie rétropubienne et transobturatrice: étude comparative

Pelvi-périnéologie, 2010-03, Vol.5 (1), p.9-16

2010

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Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I

Food research international, 2008-08, Vol.41 (7), p.707-713

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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Les Chants du monde : Le paysage sonore de l’ancienne Mésopotamie

Anne-Caroline Rendu Loisel

2016

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Phase transitions and polymorphism of cocoa butter

Journal of the American Oil Chemists' Society, 1998-04, Vol.75 (4), p.425-439

1998

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Impact of protein self-assemblages on foam properties

Food research international, 2009-12, Vol.42 (10), p.1434-1445

2009

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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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Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams – Part II

Food research international, 2008-12, Vol.41 (10), p.980-988

2008

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Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

Journal of food engineering, 2022-03, Vol.316, p.110824, Article 110824

2022

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Influence of protein heat treatment on the continuous production of food foams

Food research international, 2010-07, Vol.43 (6), p.1585-1593

2010

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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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Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment

Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

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

Monitoring the crystallization of starch and lipid components of the cake crumb during staling

Rheological properties of food foams produced by SMX static mixers

Pseudokystes periurétraux en complication des injections urétrales de Zuidex ® : revue de la littérature

Flow process conditions to control the void fraction of food foams in static mixers

Evaluation of the mechanical properties of compacted paraffin powders. Effect of formulation

Analyses of Early Medieval Stained Window Glass From the Monastery of Baume-Les-Messieurs (Jura, France)

Impact of neocrystallisations on the SiO2–K2O–CaO glass degradation due to atmospheric dry depositions

Étude de la prévalence de l’hyperparathyroïdie à 3 mois d’une chirurgie bariatrique chez les patients opérés au CHRU de Brest entre le 1er janvier 2015 et le 31 décembre 2017

Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

Effect of dynamic heat treatment on the physical properties of whey protein foams

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

Sexualité après bandelette sous-urétrale par voie rétropubienne et transobturatrice: étude comparative

Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I

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

Les Chants du monde : Le paysage sonore de l’ancienne Mésopotamie

Phase transitions and polymorphism of cocoa butter

Impact of protein self-assemblages on foam properties

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

Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams – Part II

Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

Influence of protein heat treatment on the continuous production of food foams

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

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