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Results: 1-13 |
Results: 13
IDENTIFICATION OF INTERACTIONS AMONG CASEIN GELS USING DISSOCIATING CHEMICAL-AGENTS
Authors: LEFEBVRECASES E GASTALDI E VIDAL V MARCHESSEAU S LAGAUDE A CUQ JL DELAFUENTE BT
Citation: E. Lefebvrecases et al., IDENTIFICATION OF INTERACTIONS AMONG CASEIN GELS USING DISSOCIATING CHEMICAL-AGENTS, Journal of dairy science, 81(4), 1998, pp. 932-938
EFFECT OF SUCCINYLATION ON THE RENNET COAGULATION OF MILK
Authors: VIDAL V GASTALDI E LEFEBVRECASES E LAGAUDE A MARCHESSEAU S DELAFUENTE BT CUQ JL
Citation: V. Vidal et al., EFFECT OF SUCCINYLATION ON THE RENNET COAGULATION OF MILK, Journal of dairy science, 81(1), 1998, pp. 69-75
MECHANISMS OF SYNERESIS IN RENNET CURD WITHOUT MECHANICAL TREATMENT
Authors: RENAULT C GASTALDI TE LAGAUDE A CUQ JL DELAFUENTE BT
Citation: C. Renault et al., MECHANISMS OF SYNERESIS IN RENNET CURD WITHOUT MECHANICAL TREATMENT, Journal of food science, 62(5), 1997, pp. 907-910
ACID MILK GEL FORMATION AS AFFECTED BY TOTAL SOLIDS CONTENT
Authors: GASTALDI E LAGAUDE A MARCHESSEAU S DELAFUENTE BT
Citation: E. Gastaldi et al., ACID MILK GEL FORMATION AS AFFECTED BY TOTAL SOLIDS CONTENT, Journal of food science, 62(4), 1997, pp. 671
INFLUENCE OF PH ON PROTEIN INTERACTIONS AND MICROSTRUCTURE OF PROCESSCHEESE
Authors: MARCHESSEAU S GASTALDI E LAGAUDE A CUQ JL
Citation: S. Marchesseau et al., INFLUENCE OF PH ON PROTEIN INTERACTIONS AND MICROSTRUCTURE OF PROCESSCHEESE, Journal of dairy science, 80(8), 1997, pp. 1483-1489
MICELLAR TRANSITION-STATE IN CASEIN BETWEEN PH 5.5 AND 5.0
Authors: GASTALDI E LAGAUDE A DELAFUENTE BT
Citation: E. Gastaldi et al., MICELLAR TRANSITION-STATE IN CASEIN BETWEEN PH 5.5 AND 5.0, Journal of food science, 61(1), 1996, pp. 59
EFFECT OF TREATMENT BY GASEOUS CARBON-DIOXIDE ON THE COLLOIDAL PHASE OF SKIM MILK
Authors: GEVAUDAN S LAGAUDE A DELAFUENTE BT CUQ JL
Citation: S. Gevaudan et al., EFFECT OF TREATMENT BY GASEOUS CARBON-DIOXIDE ON THE COLLOIDAL PHASE OF SKIM MILK, Journal of dairy science, 79(10), 1996, pp. 1713-1721
RHEOLOGICAL PROPERTIES OF RENNETED RECONSTITUTED MILK GELS BY PIEZOELECTRIC VISCOPROCESS - EFFECTS OF TEMPERATURE AND CALCIUM-PHOSPHATE
Authors: LAGOUEYTE N LAGAUDE A DELAFUENTE BT
Citation: N. Lagoueyte et al., RHEOLOGICAL PROPERTIES OF RENNETED RECONSTITUTED MILK GELS BY PIEZOELECTRIC VISCOPROCESS - EFFECTS OF TEMPERATURE AND CALCIUM-PHOSPHATE, Journal of food science, 60(6), 1995, pp. 1344
EVALUATION OF IMAGE-ANALYSIS AND LASER GRANULOMETRY FOR MICROBIAL CELL SIZING
Authors: VAIJA J LAGAUDE A GHOMMIDH C
Citation: J. Vaija et al., EVALUATION OF IMAGE-ANALYSIS AND LASER GRANULOMETRY FOR MICROBIAL CELL SIZING, Antonie van Leeuwenhoek, 67(2), 1995, pp. 139-149
TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL
Authors: LAGOUEYTE N LABLEE J LAGAUDE A DELAFUENTE BT
Citation: N. Lagoueyte et al., TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL, Journal of food science, 59(5), 1994, pp. 956-959
TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL
Authors: LAGOUEYTE N LABLEE J LAGAUDE A DELAFUENTE BT
Citation: N. Lagoueyte et al., TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL, Journal of food science, 59(5), 1994, pp. 956-959
FUNCTIONS OF ADDED CALCIUM IN ACID MILK COAGULATION
Authors: GASTALDI E PELLEGRINI O LAGAUDE A DELAFUENTE BT
Citation: E. Gastaldi et al., FUNCTIONS OF ADDED CALCIUM IN ACID MILK COAGULATION, Journal of food science, 59(2), 1994, pp. 310
ULTRAFILTRATION WITH A MICROFILTRATION MEMBRANE OF ACID SKIMMED AND FAT-ENRICHED MILK COAGULA - HYDRODYNAMIC, MICROSCOPIC AND RHEOLOGICAL APPROACHES
Authors: ATTIA H BENNASAR M LAGAUDE A HUGODOT B ROUVIERE J DELAFUENTE BT
Citation: H. Attia et al., ULTRAFILTRATION WITH A MICROFILTRATION MEMBRANE OF ACID SKIMMED AND FAT-ENRICHED MILK COAGULA - HYDRODYNAMIC, MICROSCOPIC AND RHEOLOGICAL APPROACHES, Journal of Dairy Research, 60(2), 1993, pp. 161-174
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