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Results: 1-9 |
Results: 9
Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range
Authors: Champion, D Le Meste, M Simatos, D
Citation: D. Champion et al., Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range, TRENDS FOOD, 11(2), 2000, pp. 41-55
Influence of water on potato starch-lipid interactions. An electron spin resonance (ESR) probe study
Authors: Wasserman, LA Le Meste, M
Citation: La. Wasserman et M. Le Meste, Influence of water on potato starch-lipid interactions. An electron spin resonance (ESR) probe study, J SCI FOOD, 80(11), 2000, pp. 1608-1616
Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness
Authors: Pamies, BV Roudaut, G Dacremont, C Le Meste, M Mitchell, JR
Citation: Bv. Pamies et al., Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness, J SCI FOOD, 80(11), 2000, pp. 1679-1685
Rotational and translational mobility of small molecules in sucrose plus polysaccharide solutions
Authors: Contreras-Lopez, E Champion, D Hervet, H Blond, G Le Meste, M
Citation: E. Contreras-lopez et al., Rotational and translational mobility of small molecules in sucrose plus polysaccharide solutions, J AGR FOOD, 48(4), 2000, pp. 1009-1015
Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations
Authors: Chiotelli, E Rolee, A Le Meste, M
Citation: E. Chiotelli et al., Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations, J AGR FOOD, 48(4), 2000, pp. 1327-1339
Reaction rate modeling in cryoconcentrated solutions: Alkaline phosphatasecatalyzed DNPP hydrolysis
Authors: Champion, D Blond, G Le Meste, M Simatos, D
Citation: D. Champion et al., Reaction rate modeling in cryoconcentrated solutions: Alkaline phosphatasecatalyzed DNPP hydrolysis, J AGR FOOD, 48(10), 2000, pp. 4942-4947
Is Tg responsible for the crispness loss of cereal based foods during storage?
Authors: Roudaut, G Dacremont, C Le Meste, M
Citation: G. Roudaut et al., Is Tg responsible for the crispness loss of cereal based foods during storage?, COLLOQ INRA, (91), 1999, pp. 283-289
Molecular mobility in glassy bread: A multispectroscopy approach
Authors: Roudaut, GL Maglione, M van Dusschoten, D Le Meste, M
Citation: Gl. Roudaut et al., Molecular mobility in glassy bread: A multispectroscopy approach, CEREAL CHEM, 76(1), 1999, pp. 70-77
Relaxations below glass transition temperature in bread and its components
Authors: Roudaut, G Maglione, M Le Meste, M
Citation: G. Roudaut et al., Relaxations below glass transition temperature in bread and its components, CEREAL CHEM, 76(1), 1999, pp. 78-81
Risultati: 1-9 |