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Results: 1-9 |
Results: 9
HIGH-PRESSURE PROMOTES BETA-LACTOGLOBULIN AGGREGATION THROUGH SH S-S INTERCHANGE REACTIONS/
Authors: FUNTENBERGER S DUMAY E CHEFTEL JC
Citation: S. Funtenberger et al., HIGH-PRESSURE PROMOTES BETA-LACTOGLOBULIN AGGREGATION THROUGH SH S-S INTERCHANGE REACTIONS/, Journal of agricultural and food chemistry, 45(3), 1997, pp. 912-921
EFFECTS OF HIGH-PRESSURE ON THE PHYSICOCHEMICAL CHARACTERISTICS OF DAIRY CREAMS AND MODEL OIL WATER EMULSIONS/
Authors: DUMAY E LAMBERT C FUNTENBERGER S CHEFTEL JC
Citation: E. Dumay et al., EFFECTS OF HIGH-PRESSURE ON THE PHYSICOCHEMICAL CHARACTERISTICS OF DAIRY CREAMS AND MODEL OIL WATER EMULSIONS/, Lebensmittel-Wissenschaft + Technologie, 29(7), 1996, pp. 606-625
INFLUENCE OF PROCESS VARIABLES ON THE CHARACTERISTICS OF A HIGH-MOISTURE FISH SOY PROTEIN MIX TEXTURIZED BY EXTRUSION-COOKING
Authors: THIEBAUD M DUMAY E CHEFTEL JC
Citation: M. Thiebaud et al., INFLUENCE OF PROCESS VARIABLES ON THE CHARACTERISTICS OF A HIGH-MOISTURE FISH SOY PROTEIN MIX TEXTURIZED BY EXTRUSION-COOKING, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 526-535
BIOCHEMICAL CHARACTERISTICS OF THE PROTEI N CONSTITUENTS OF CRAB ANALOGS PREPARED BY EXTRUSION-COOKING
Authors: THIEBAUD M DUMAY E CHEFTEL JC
Citation: M. Thiebaud et al., BIOCHEMICAL CHARACTERISTICS OF THE PROTEI N CONSTITUENTS OF CRAB ANALOGS PREPARED BY EXTRUSION-COOKING, Sciences des aliments, 15(1), 1995, pp. 59-74
PRESSURE-INDUCED AGGREGATION OF BETA-LACTOGLOBULIN IN PH 7.0 BUFFERS
Authors: FUNTENBERGER S DUMAY E CHEFTEL JC
Citation: S. Funtenberger et al., PRESSURE-INDUCED AGGREGATION OF BETA-LACTOGLOBULIN IN PH 7.0 BUFFERS, Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 410-418
DETECTION OF CONFORMATIONAL MODIFICATIONS OF HEATED BETA-LACTOGLOBULIN BY IMMUNOCHEMICAL METHODS
Authors: LALIGANT A MARTI J CHEFTEL JC DUMAY E CUQ JL
Citation: A. Laligant et al., DETECTION OF CONFORMATIONAL MODIFICATIONS OF HEATED BETA-LACTOGLOBULIN BY IMMUNOCHEMICAL METHODS, Journal of agricultural and food chemistry, 43(11), 1995, pp. 2896-2903
HIGH-PRESSURE STRESS AND INACTIVATION OF LISTERIA-INNOCUA IN INOCULATED DAIRY CREAM
Authors: RAFFALLI J ROSEC JP CARLEZ A DUMAY E RICHARD N CHEFTEL JC
Citation: J. Raffalli et al., HIGH-PRESSURE STRESS AND INACTIVATION OF LISTERIA-INNOCUA IN INOCULATED DAIRY CREAM, Sciences des aliments, 14(3), 1994, pp. 349-358
MICROCOAGULATION OF PROTEINS FOR DEVELOPMENT OF CREAMINESS
Authors: CHEFTEL JC DUMAY E
Citation: Jc. Cheftel et E. Dumay, MICROCOAGULATION OF PROTEINS FOR DEVELOPMENT OF CREAMINESS, Food reviews international, 9(4), 1993, pp. 473-502
PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF COMMERCIAL CASEINATES
Authors: BASTIER P DUMAY E CHEFTEL JC
Citation: P. Bastier et al., PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF COMMERCIAL CASEINATES, Lebensmittel-Wissenschaft + Technologie, 26(6), 1993, pp. 529-537
Risultati: 1-9 |