검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams Audebert A, Saint-Jalmes A, Beaufils S, Lechevalier V, Le Floch-Fouere C, Cox S, Leconte N, Pezennec S Journal of Colloid and Interface Science, 542, 222, 2019 |
| 2 |
How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach Audebert A, Beaufils S, Lechevalier V, Le Floch-Fouere C, Saint-Jalmes A, Pezennec S Journal of Food Engineering, 242, 153, 2019 |
| 3 |
Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5 Famelart MH, Schong E, Croguennec T Journal of Food Engineering, 224, 112, 2018 |
| 4 |
Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, Briand ED, Gillard A, Le Gouar Y, Musikaphun N, Pasco M, Dupont D, Nau F Journal of Food Engineering, 195, 40, 2017 |
| 5 |
Pre-treatment of oil palm fruits: A review Vincent CJ, Shamsudin R, Baharuddin AS Journal of Food Engineering, 143, 123, 2014 |
| 6 |
The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins Gulzar M, Lechevalier V, Bouhallab S, Croguennec T Journal of Food Engineering, 112(4), 296, 2012 |
| 7 |
Effect of minor addition of xanthan on cross-linking of rice starches by dry heating with phosphate salts Chung HJ, Min D, Kim JY, Lim ST Journal of Applied Polymer Science, 105(4), 2280, 2007 |