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Results:
1-15
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Results: 15
Authors:
ROUDAUT G
VANDUSSCHOTEN D
VANAS H
HEMMINGA MA
LEMESTE M
Citation: G. Roudaut et al., MOBILITY OF LIPIDS IN LOW MOISTURE BREAD AS STUDIED BY NMR, Journal of cereal science (Print), 28(2), 1998, pp. 147-155
INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS - ACOUSTIC,MECHANICAL, AND SENSORY STUDIES
Authors:
ROUDAUT G
DACREMONT C
LEMESTE M
Citation: G. Roudaut et al., INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS - ACOUSTIC,MECHANICAL, AND SENSORY STUDIES, Journal of texture studies, 29(2), 1998, pp. 199-213
Authors:
CHAMPION D
HERVET H
BLOND G
LEMESTE M
SIMATOS D
Citation: D. Champion et al., TRANSLATIONAL DIFFUSION IN SUCROSE SOLUTIONS IN THE VICINITY OF THEIRGLASS-TRANSITION TEMPERATURE, JOURNAL OF PHYSICAL CHEMISTRY B, 101(50), 1997, pp. 10674-10679
Authors:
FONTANET I
DAVIDOU S
DACREMONT C
LEMESTE M
Citation: I. Fontanet et al., EFFECT OF WATER ON THE MECHANICAL-BEHAVIOR OF EXTRUDED FLAT BREAD, Journal of cereal science, 25(3), 1997, pp. 303-311
Authors:
ROLEE A
LEMESTE M
Citation: A. Rolee et M. Lemeste, THERMOMECHANICAL BEHAVIOR OF CONCENTRATED STARCH-WATER PREPARATIONS, Cereal chemistry, 74(5), 1997, pp. 581-588
Authors:
LEMESTE M
ROUDAUT G
DAVIDOU S
Citation: M. Lemeste et al., THERMOMECHANICAL PROPERTIES OF GLASSY CEREAL FOODS, Journal of thermal analysis, 47(5), 1996, pp. 1361-1375
Authors:
DAVIDOU S
LEMESTE M
DEBEVER E
BEKAERT D
Citation: S. Davidou et al., A CONTRIBUTION TO THE STUDY OF STALING OF WHITE BREAD - EFFECT OF WATER AND HYDROCOLLOID, Food hydrocolloids, 10(4), 1996, pp. 375-383
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:
GELIN JL
POYEN L
RIZZOTTI R
DACREMONT C
LEMESTE M
LORIENT D
Citation: Jl. Gelin et al., INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE-CREAM .2. STRUCTURE-TEXTURE RELATIONSHIPS, Journal of texture studies, 27(2), 1996, pp. 199-215
Authors:
FOUCHER C
LAGROST L
MAUPOIL V
LEMESTE M
ROCHETTE L
GAMBERT P
Citation: C. Foucher et al., ALTERATIONS OF LIPOPROTEIN FLUIDITY BY NONESTERIFIED FATTY-ACIDS KNOWN TO AFFECT CHOLESTERYL ESTER TRANSFER PROTEIN-ACTIVITY - AN ELECTRON-SPIN-RESONANCE STUDY, European journal of biochemistry, 236(2), 1996, pp. 436-442
Authors:
HARGREAVES J
POPINEAU Y
MARION D
LEFEBVRE J
LEMESTE M
Citation: J. Hargreaves et al., GLUTEN VISCOELASTICITY IS NOT LIPID-MEDIATED - A RHEOLOGICAL AND MOLECULAR FLEXIBILITY STUDY ON LIPID AND NON-PROLAMIN PROTEIN DEPLETED GLUTENS, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1170-1176
Authors:
HARGREAVES J
POPINEAU Y
LEMESTE M
HEMMINGA MA
Citation: J. Hargreaves et al., MOLECULAR FLEXIBILITY IN WHEAT GLUTEN PROTEINS SUBMITTED TO HEATING, FEBS letters, 372(1), 1995, pp. 103-107
Authors:
HARGREAVES J
LEMESTE M
POPINEAU Y
Citation: J. Hargreaves et al., ESR STUDIES OF GLUTEN-LIPID SYSTEMS, Journal of cereal science, 19(2), 1994, pp. 107-113
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:
HARGREAVES J
LEMESTE M
CORNEC M
POPINEAU Y
Citation: J. Hargreaves et al., ELECTRON-SPIN-RESONANCE STUDIES OF WHEAT-PROTEIN FRACTIONS, Journal of agricultural and food chemistry, 42(12), 1994, pp. 2698-2702
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