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Molecular simulation of the water-triolein-oleic acid mixture: Local structure and thermodynamic properties

The Journal of chemical physics, 2018-05, Vol.148 (18), p.184702-184702

2018

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Membrane lipid composition of Carnobacterium maltaromaticum CNCM I-3298, a highly cryoresistant lactic bacterium

Chemistry and physics of lipids, 2023-09, Vol.255, p.105326-105326, Article 105326

2023

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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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Light-Scattering Study of the Structure of Aggregates and Gels Formed by Heat-Denatured Whey Protein Isolate and β-Lactoglobulin at Neutral pH

Journal of agricultural and food chemistry, 2007-04, Vol.55 (8), p.3104-3111

2007

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Composition and structure of interface impacts texture of O/W emulsions

Food hydrocolloids, 2014-01, Vol.34 (1), p.3-9

2014

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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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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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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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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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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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Impact of protein self-assemblages on foam properties

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

2009

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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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The supramolecular organisation of β-casein: effect on interfacial properties

Food hydrocolloids, 2005, Vol.19 (3), p.387-393

2005

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Modification of the interactions between β-casein stabilised oil droplets with calcium addition and temperature changing

Food hydrocolloids, 2008, Vol.22 (2), p.231-238

2008

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Study of triacylglycerol polymorphs by nuclear magnetic resonance: effects of temperature and chain length on relaxation parameters

Magnetic resonance in chemistry, 2008-06, Vol.46 (6), p.550-557

2008

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Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk

Journal of dairy science, 1999-10, Vol.82 (10), p.2056-2062

1999

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Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions: Displacement of BSA by a Nonionic Surfactant

Journal of agricultural and food chemistry, 2003-04, Vol.51 (9), p.2482-2489

2003

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NaCl precleaning of microfiltration membranes fouled with oil-in-water emulsions: Impact on fouling dislodgment

Separation and purification technology, 2022-03, Vol.285, p.120353, Article 120353

2022

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Effects of Casein and Fat Content on Water Self-Diffusion Coefficients in Casein Systems: A Pulsed Field Gradient Nuclear Magnetic Resonance Study

Journal of agricultural and food chemistry, 2004-06, Vol.52 (12), p.3988-3995

2004

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Evidence that Homogenization of BSA-Stabilized Hexadecane-in-Water Emulsions Induces Structure Modification of the Nonadsorbed Protein

Journal of agricultural and food chemistry, 2003-09, Vol.51 (20), p.5900-5905

2003

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CLSM study of layers in laminated dough: Roll out of layers and elastic recoil

Journal of cereal science, 2014-07, Vol.60 (1), p.82-91

2014

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Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam

Chemical engineering and processing, 2020-02, Vol.148, p.107787, Article 107787

2020

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Electrokinetic leakage as a tool to probe internal fouling in MF and UF membranes

Journal of membrane science, 2020-04, Vol.599, p.117707, Article 117707

2020

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

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

2014

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Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput

Journal of food engineering, 2016-03, Vol.173, p.25-33

2016

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Molecular simulation of the water-triolein-oleic acid mixture: Local structure and thermodynamic properties

Membrane lipid composition of Carnobacterium maltaromaticum CNCM I-3298, a highly cryoresistant lactic bacterium

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

Light-Scattering Study of the Structure of Aggregates and Gels Formed by Heat-Denatured Whey Protein Isolate and β-Lactoglobulin at Neutral pH

Composition and structure of interface impacts texture of O/W emulsions

Rheological properties of food foams produced by SMX static mixers

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

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

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

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

Impact of protein self-assemblages on foam properties

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

The supramolecular organisation of β-casein: effect on interfacial properties

Modification of the interactions between β-casein stabilised oil droplets with calcium addition and temperature changing

Study of triacylglycerol polymorphs by nuclear magnetic resonance: effects of temperature and chain length on relaxation parameters

Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk

Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions: Displacement of BSA by a Nonionic Surfactant

NaCl precleaning of microfiltration membranes fouled with oil-in-water emulsions: Impact on fouling dislodgment

Effects of Casein and Fat Content on Water Self-Diffusion Coefficients in Casein Systems: A Pulsed Field Gradient Nuclear Magnetic Resonance Study

Evidence that Homogenization of BSA-Stabilized Hexadecane-in-Water Emulsions Induces Structure Modification of the Nonadsorbed Protein

CLSM study of layers in laminated dough: Roll out of layers and elastic recoil

Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam

Electrokinetic leakage as a tool to probe internal fouling in MF and UF membranes

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

Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput

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