| 1 |
Spatial Glass Transition Temperature Variations in Polymer Glass: Application to a Maltodextrin-Water System
van Sleeuwen RMT, Zhang SY, Normand V
Biomacromolecules, 13(3), 787, 2012 |
| 2 |
Oil droplet size determination in complex flavor delivery systems by diffusion NMR spectroscopy
Fieber W, Hafner V, Normand V
Journal of Colloid and Interface Science, 356(2), 422, 2011 |
| 3 |
Using low-field NMR to infer the physical properties of glassy oligosaccharide/water mixtures
Aeberhardt K, Bui QD, Normand V
Biomacromolecules, 8(3), 1038, 2007 |
| 4 |
Swelling and erosion affecting flavor release from glassy particles in water
Bouquerand PE, Maio S, Normand V, Singleton S, Atkins D
AIChE Journal, 50(12), 3257, 2004 |
| 5 |
Interpenetrating network formation in agarose - kappa-Carrageenan gel composites
Amici E, Clark AH, Normand V, Johnson NB
Biomacromolecules, 3(3), 466, 2002 |
| 6 |
Large deformation mechanical behavior of gelatin-maltodextrin composite gels
Normand V, Plucknett KP, Pomfret SJ, Ferdinando D, Norton IT
Journal of Applied Polymer Science, 82(1), 124, 2001 |
| 7 |
Fractographic examination of hydrated biopolymer gel composites using environmental scanning electron microscopy
Plucknett KP, Baker FS, Normand V, Donald AM
Journal of Materials Science Letters, 20(16), 1553, 2001 |
| 8 |
Interpenetrating network formation in gellan-agarose gel composites
Amici E, Clark AH, Normand V, Johnson NB
Biomacromolecules, 1(4), 721, 2000 |
| 9 |
New insight into agarose gel mechanical properties
Normand V, Lootens DL, Amici E, Plucknett KP, Aymard P
Biomacromolecules, 1(4), 730, 2000 |
| 10 |
Weighted-average isostrain and isostress model to describe the kinetic evolution of the mechanical properties of a composite gel: Application to the system gelatin : maltodextrin
Normand V, Pudney PDA, Aymard P, Norton IT
Journal of Applied Polymer Science, 77(7), 1465, 2000 |
