Functional properties of whey proteins as affected by dynamic high-pressure treatment
Bouaouina, Hakim, Desrumaux, Anne, Loisel, Catherine, Legrand, Jack
Published in International dairy journal (01.04.2006)
Published in International dairy journal (01.04.2006)
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Journal Article
Analysis of a new type of high pressure homogeniser. A study of the flow pattern
Floury, Juliane, Bellettre, Jerôme, Legrand, Jack, Desrumaux, Anne
Published in Chemical engineering science (01.02.2004)
Published in Chemical engineering science (01.02.2004)
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Journal Article
Elaboration of controlled structure foams with the SMX static mixer
Talansier, Emeline, Dellavalle, Dominique, Loisel, Catherine, Desrumaux, Anne, Legrand, Jack
Published in AIChE journal (01.01.2013)
Published in AIChE journal (01.01.2013)
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Journal Article
Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
Desrumaux, Anne, Marcand, Julie
Published in International journal of food science & technology (01.03.2002)
Published in International journal of food science & technology (01.03.2002)
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Journal Article
Effect of high pressure homogenisation on methylcellulose as food emulsifier
Floury, Juliane, Desrumaux, Anne, Axelos, Monique A.V, Legrand, Jack
Published in Journal of food engineering (01.07.2003)
Published in Journal of food engineering (01.07.2003)
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Journal Article
Degradation of methylcellulose during ultra-high pressure homogenisation
Floury, Juliane, Desrumaux, Anne, Axelos, Monique A.V., Legrand, Jack
Published in Food hydrocolloids (2002)
Published in Food hydrocolloids (2002)
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Journal Article