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Items where Laboratory is "Science et Technologie du Lait et de l'Oeuf - STLO (Rennes, France)"

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Number of items: 3.

Article

Lazzaro, Fanny and Saint-Jalmes, Arnaud and Violleau, Frédéric and Lopez, Christelle and Gaucher-Delmas, Mireille and Madec, Marie-Noëlle and Beaucher, Eric and Gaucheron, Frédéric. Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions. (2017) Food Hydrocolloids, 63. 189-200. ISSN 0268-005X

Madoumier, Martial and Azzaro-Pantel, Catherine and Tanguy, Gaëlle and Gésan-Guiziou, Geneviève. Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration. (2015) Journal of Food Engineering, 164. 70-89. ISSN 0260-8774

Bouchoux, Antoine and Qu, Peng and Bacchin, Patrice and Gésan-Guiziou, Geneviève. A General Approach for Predicting the Filtration of Soft and Permeable Colloids: The Milk Example. (2014) Langmuir, 30 (1). 22-34. ISSN 0743-7463

This list was generated on Mon May 25 03:02:17 2020 CEST.