Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring
Cayot, P, Fairise, J-F, Colas, B, Lorient, D, Brulé, G
Published in Journal of dairy research (01.11.2003)
Published in Journal of dairy research (01.11.2003)
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Thermodynamic and kinetic aspects of the transport of small molecules in dispersed systems
Landy, P., Rogacheva, S., Lorient, D., Voilley, A.
Published in Colloids and surfaces, B, Biointerfaces (15.10.1998)
Published in Colloids and surfaces, B, Biointerfaces (15.10.1998)
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Journal Article
Characterisation of the protein composition of casein micelles after heating
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Conference Proceeding
Structural changes in oil-in-water emulsions during the manufacture of ice cream
Gelin, J.L., Poyen, L., Courthaudon, J.L., Le Meste, M., Lorient, D.
Published in Food hydrocolloids (01.08.1994)
Published in Food hydrocolloids (01.08.1994)
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Conference Proceeding
Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
Tomas, A., Paquet, D., Courthaudon, J.-L., Lorient, D.
Published in Journal of dairy science (01.02.1994)
Published in Journal of dairy science (01.02.1994)
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Interactions between food components in ice cream. Part 1: unfrozen emulsions
Gelin, J.-L., Poyen, L., Rizzotti, R., Le Meste, M., Courthaudon, J.-L., Lorient, D.
Published in Food hydrocolloids (01.12.1996)
Published in Food hydrocolloids (01.12.1996)
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Ketoacidosis at diagnosis of type 1 diabetes in French children and adolescents
Choleau, C, Maitre, J, Filipovic Pierucci, A, Elie, C, Barat, P, Bertrand, A.-M, de Kerdanet, M, Letallec, C, Levy-Marchal, C, Nicolino, M, Tubiana-Rufi, N, Cahané, M, Robert, J.-J
Published in Diabetes & metabolism (01.04.2014)
Published in Diabetes & metabolism (01.04.2014)
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Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions
Girardet, Jean-Michel, Courthaudon, Jean-Luc, Campagna, Sylvie, Puyjalon, Valérie, Lorient, Denis, Linden, Guy
Published in International dairy journal (01.03.1999)
Published in International dairy journal (01.03.1999)
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Journal Article
Conference Proceeding
Interactions between lipids and milk proteins in emulsion
Aynie, S. (Departement de Biologie Physico-Chimique, Dijon, France), Le Meste, M, Colas, B, Lorient, D
Published in Journal of food science (01.07.1992)
Published in Journal of food science (01.07.1992)
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Physicochemical and dynamic properties of caseins modified by chemical phosphorylation
Medina, A.L. (ESBANA, Dijon, France), Colas, B, Le Meste, M, Renaudet, I, Lorient, D
Published in Journal of food science (01.05.1992)
Published in Journal of food science (01.05.1992)
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