Authors: GELIN JL POYEN L RIZZOTTI R LEMESTE M COURTHAUDON JL LORIENT D

Citation: Jl. Gelin et al., INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE-CREAM .1. UNFROZEN EMULSIONS, Food hydrocolloids, 10(4), 1996, pp. 385-393

Authors: LANDY P COURTHAUDON JL DUBOIS C VOILLEY A

Citation: P. Landy et al., EFFECT OF INTERFACE IN MODEL FOOD EMULSIONS ON THE VOLATILITY OF AROMA COMPOUNDS, Journal of agricultural and food chemistry, 44(2), 1996, pp. 526-530

Authors: TOMAS A COURTHAUDON JL PAQUET D LORIENT D

Citation: A. Tomas et al., EFFECT OF SURFACTANT ON SOME PHYSICOCHEMICAL PROPERTIES OF DAIRY OIL-IN-WATER EMULSIONS, Food hydrocolloids, 8(6), 1994, pp. 543-553

Authors: GELIN JL POYEN L COURTHAUDON JL LEMESTE M LORIENT D

Citation: Jl. Gelin et al., STRUCTURAL-CHANGES IN OIL-IN-WATER EMULSIONS DURING THE MANUFACTURE OF ICE-CREAM, Food hydrocolloids, 8(3-4), 1994, pp. 299-308

Authors: TOMAS A PAQUET D COURTHAUDON JL LORIENT D

Citation: A. Tomas et al., EFFECT OF FAT AND PROTEIN CONTENTS ON DROPLET SIZE AND SURFACE PROTEIN COVERAGE IN DAIRY EMULSIONS, Journal of dairy science, 77(2), 1994, pp. 413-417

Authors: GIRARDET JM LINDEN G LOYE S COURTHAUDON JL LORIENT D

Citation: Jm. Girardet et al., STUDY OF MECHANISM OF LIPOLYSIS INHIBITION BY BOVINE-MILK PROTEOSE-PEPTONE COMPONENT-3, Journal of dairy science, 76(8), 1993, pp. 2156-2163