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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food hydrocolloids, 2018-04, Vol.77, p.75-84

2018

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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Food research international, 2016-09, Vol.87, p.142-151

2016

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Physical assessment of bread destructuration during chewing

Food research international, 2013-01, Vol.50 (1), p.308-317

2013

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Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Food & function, 2016-03, Vol.7 (3), p.1446-1457

2016

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Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

Food research international, 2017-02, Vol.92, p.119-127

2017

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Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Food research international, 2014-08, Vol.62, p.238-246

2014

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Relationships between saliva and food bolus properties from model dairy products

Food hydrocolloids, 2011, Vol.25 (4), p.659-667

2011

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Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Journal of food engineering, 2011-07, Vol.105 (1), p.161-168

2011

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Cellulase and Protease Preparations Can Extract Pectins from Various Plant Byproducts

Journal of agricultural and food chemistry, 2006-11, Vol.54 (23), p.8926-8935

2006

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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Food hydrocolloids, 2018-04, Vol.77, p.75-84

2018

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Heat induced aggregation and gelation of casein submicelles

International dairy journal, 2004-04, Vol.14 (4), p.297-303

2004

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An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing

Journal of biomechanics, 2018-04, Vol.72, p.144-151

2018

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Dynamic mechanical properties of suspensions of micellar casein particles

Journal of colloid and interface science, 2005-07, Vol.287 (2), p.468-475

2005

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Jamming and Gelation of Dense β-Casein Micelle Suspensions

Biomacromolecules, 2005-11, Vol.6 (6), p.3107-3111

2005

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Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Food hydrocolloids, 2011-06, Vol.25 (4), p.716-723

2011

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Aggregation and gelation of micellar casein particles

Journal of colloid and interface science, 2005-07, Vol.287 (1), p.85-93

2005

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Aggregation and gelation of casein sub-micelles

Food Colloids: Interactions, Microstructure and Processing, 2005

2005

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Relationships between saliva and food bolus properties from model dairy products: Food Colloids 2010: On the Road from Interfaces to Consumers

Food hydrocolloids, 2011, Vol.25 (4), p.659-667

2011

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Recovery and reuse of trimmings and pulps from fruit and vegetable processing

Handbook of waste management and co-product recovery in food processing, volume 1, 2007

2007

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16 - Recovery and reuse of trimmings and pulps from fruit and vegetable processing

Handbook of waste management and co-product recovery in food processing, 2007, p.417-447

2007

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Food Colloids - Interactions, Microstructure and Processing

1, 2005

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Et les Français prirent gout a l'absinthe

Histoire (Paris, France), 1983 (52), p.50

Panouillé, J P

1983

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Evaluation of three grain maize composites developed from broad-base synthetics by divergent selection on three complementary testers

Agronomie, 1996, Vol.16 (3), p.187-193

1996

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Marquage et expression du génome chez le maïs

Genetics selection evolution (Paris), 1994-07, Vol.26 (Suppl 1), p.S21-S34

1994

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Assessment of 10 years of maize pedigree breeding for European corn borer tolerance and high-yielding combining ability

Agronomie, 1998, Vol.18 (4), p.299-308

1998

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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Physical assessment of bread destructuration during chewing

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Relationships between saliva and food bolus properties from model dairy products

Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Cellulase and Protease Preparations Can Extract Pectins from Various Plant Byproducts

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Heat induced aggregation and gelation of casein submicelles

An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing

Dynamic mechanical properties of suspensions of micellar casein particles

Jamming and Gelation of Dense β-Casein Micelle Suspensions

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Aggregation and gelation of micellar casein particles

Aggregation and gelation of casein sub-micelles

Relationships between saliva and food bolus properties from model dairy products: Food Colloids 2010: On the Road from Interfaces to Consumers

Recovery and reuse of trimmings and pulps from fruit and vegetable processing

16 - Recovery and reuse of trimmings and pulps from fruit and vegetable processing

Food Colloids - Interactions, Microstructure and Processing

Et les Français prirent gout a l'absinthe

Evaluation of three grain maize composites developed from broad-base synthetics by divergent selection on three complementary testers

Marquage et expression du génome chez le maïs

Assessment of 10 years of maize pedigree breeding for European corn borer tolerance and high-yielding combining ability

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