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Effect of modified whey protein concentrate on physical properties and stability of whipped cream

Food hydrocolloids, 2014-05, Vol.36, p.93-101

2014

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Nanoemulsions and topical creams for the safe and effective delivery of lipophilic antioxidant coenzyme Q10

Colloids and surfaces, B, Biointerfaces, 2018-07, Vol.167, p.165-175

2018

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Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration

Journal of dairy science, 2007-02, Vol.90 (2), p.570-581

2007

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Comparative study of particle structure evolution during water sorption: Skim and whole milk powders

Colloids and surfaces, B, Biointerfaces, 2011-10, Vol.87 (1), p.1-10

2011

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Role of active nanoliposomes in the surface and bulk mechanical properties of hybrid hydrogels

Materials today bio, 2020-03, Vol.6 (10), p.100046-100046, Article 100046

2020

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Efficiency of emulsifier-free emulsions and emulsions containing rapeseed lecithin as delivery systems for vectorization and release of coenzyme Q10: physico-chemical properties and in vitro evaluation

Colloids and surfaces, B, Biointerfaces, 2016-11, Vol.147, p.142-150

2016

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Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties

Colloids and surfaces, B, Biointerfaces, 2006-04, Vol.49 (1), p.71-78

2006

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Use of a turbidity sensor to determine dairy powder rehydration properties

Powder technology, 2009-03, Vol.190 (1), p.2-5

2009

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Pseudomonas spp. increases root biomass and tropane alkaloid yields in transgenic hairy roots of Datura spp

In vitro cellular & developmental biology. Plant, 2018-02, Vol.54 (1), p.117-126

2018

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Effect of HPMC–Anthocyanin Packaging Color and Oxygen Permeability on Salmon Oil Preservation

Food and bioprocess technology, 2014, Vol.7 (1), p.93-104

2014

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Milk Powders Ageing: Effect on Physical and Functional Properties

Critical reviews in food science and nutrition, 2004-01, Vol.44 (5), p.297-322

2004

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The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach

International dairy journal, 2006-12, Vol.16 (12), p.1427-1434

2006

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Properties of Sodium Caseinate Film-Forming Dispersions and Films

Journal of dairy science, 2004-07, Vol.87 (7), p.2011-2016

2004

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Impact of re-grinding on hydration properties and surface composition of wheat flour

Journal of cereal science, 2009, Vol.49 (1), p.134-140

2009

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Chemical Composition on the Seeds and Oil of Sesame (Sesamum indicum L.) Grown in Congo-Brazzaville

Advance Journal of Food Science and Technology, 2009-12, Vol.1 (1)

2009

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Modeling of Lactose Crystallization and Color Changes in Model Infant Foods

Journal of dairy science, 2006-07, Vol.89 (7), p.2365-2373

2006

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Lactose Crystallization Delay in Model Infant Foods Made With Lactose, β-Lactoglobulin, and Starch

Journal of dairy science, 2007-08, Vol.90 (8), p.3620-3626

2007

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Partition coefficients in food/packaging systems: a review

Food additives and contaminants, 2004-12, Vol.21 (12), p.1186-1202

2004

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Flavour encapsulation and controlled release - a review

International journal of food science & technology, 2006, Vol.41 (1), p.1-21

2006

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Comparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation

Journal of food science, 1997-11, Vol.62 (6), p.1158-1162

1997

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Water barrier properties of treated-papers and application to sponge cake storage

Food research international, 2006-11, Vol.39 (9), p.1002-1011

2006

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Simple method to calculate partition coefficient of migrant in food simulant/polymer system

Journal of food engineering, 2006-11, Vol.77 (1), p.135-139

2006

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Lactose/β-Lactoglobulin Interaction During Storage of Model Whey Powders

Journal of dairy science, 2004-05, Vol.87 (5), p.1158-1166

2004

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Study of Acid and Rennet Coagulation of High Pressurized Milk

Journal of dairy science, 1994-11, Vol.77 (11), p.3267-3274

1994

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Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage

Powder technology, 2006-04, Vol.163 (3), p.145-151

2006

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Effect of modified whey protein concentrate on physical properties and stability of whipped cream

Nanoemulsions and topical creams for the safe and effective delivery of lipophilic antioxidant coenzyme Q10

Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration

Comparative study of particle structure evolution during water sorption: Skim and whole milk powders

Role of active nanoliposomes in the surface and bulk mechanical properties of hybrid hydrogels

Efficiency of emulsifier-free emulsions and emulsions containing rapeseed lecithin as delivery systems for vectorization and release of coenzyme Q10: physico-chemical properties and in vitro evaluation

Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties

Use of a turbidity sensor to determine dairy powder rehydration properties

Pseudomonas spp. increases root biomass and tropane alkaloid yields in transgenic hairy roots of Datura spp

Effect of HPMC–Anthocyanin Packaging Color and Oxygen Permeability on Salmon Oil Preservation

Milk Powders Ageing: Effect on Physical and Functional Properties

The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach

Properties of Sodium Caseinate Film-Forming Dispersions and Films

Impact of re-grinding on hydration properties and surface composition of wheat flour

Chemical Composition on the Seeds and Oil of Sesame (Sesamum indicum L.) Grown in Congo-Brazzaville

Modeling of Lactose Crystallization and Color Changes in Model Infant Foods

Lactose Crystallization Delay in Model Infant Foods Made With Lactose, β-Lactoglobulin, and Starch

Partition coefficients in food/packaging systems: a review

Flavour encapsulation and controlled release - a review

Comparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation

Water barrier properties of treated-papers and application to sponge cake storage

Simple method to calculate partition coefficient of migrant in food simulant/polymer system

Lactose/β-Lactoglobulin Interaction During Storage of Model Whey Powders

Study of Acid and Rennet Coagulation of High Pressurized Milk

Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage

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