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Results: 1-9 |
Results: 9
EFFECT OF CHEMICAL MODIFICATION OF SODIUM CASEINATE ON DIFFUSIVITY OFAROMA COMPOUNDS IN AQUEOUS-SOLUTIONS
Authors: LANDY P FARES K LORIENT D VOILLEY A
Citation: P. Landy et al., EFFECT OF CHEMICAL MODIFICATION OF SODIUM CASEINATE ON DIFFUSIVITY OFAROMA COMPOUNDS IN AQUEOUS-SOLUTIONS, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2649-2653
CHEMICAL PHOSPHORYLATION OF BOVINE CASEIN - RELATIONSHIPS BETWEEN THEREACTING MIXTURE AND THE BINDING-SITES OF THE PHOSPHORYL MOIETY
Authors: MEDINA AL MESNIER D TAINTURIER G LORIENT D
Citation: Al. Medina et al., CHEMICAL PHOSPHORYLATION OF BOVINE CASEIN - RELATIONSHIPS BETWEEN THEREACTING MIXTURE AND THE BINDING-SITES OF THE PHOSPHORYL MOIETY, Food chemistry, 57(2), 1996, pp. 261-265
INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE-CREAM .1. UNFROZEN EMULSIONS
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
INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE-CREAM .2. STRUCTURE-TEXTURE RELATIONSHIPS
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
EFFECT OF SURFACTANT ON SOME PHYSICOCHEMICAL PROPERTIES OF DAIRY OIL-IN-WATER EMULSIONS
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
STRUCTURAL-CHANGES IN OIL-IN-WATER EMULSIONS DURING THE MANUFACTURE OF ICE-CREAM
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
EFFECT OF FAT AND PROTEIN CONTENTS ON DROPLET SIZE AND SURFACE PROTEIN COVERAGE IN DAIRY EMULSIONS
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
SODIUM-CHLORIDE AND MAGNESIUM-CHLORIDE AFFECTED BY RIPENING OF CAMEMBERT CHEESE
Authors: LESAGE L VOILLEY A LORIENT D BEZARD J
Citation: L. Lesage et al., SODIUM-CHLORIDE AND MAGNESIUM-CHLORIDE AFFECTED BY RIPENING OF CAMEMBERT CHEESE, Journal of food science, 58(6), 1993, pp. 1303-1306
STUDY OF MECHANISM OF LIPOLYSIS INHIBITION BY BOVINE-MILK PROTEOSE-PEPTONE COMPONENT-3
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
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