Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents
Lefebvre-Cases, E., Gastaldi, E., Vidal, V., Marchessau, S., Lagaude, A., Cuq, J.-L., De La Fuente, B. Tarodo
Published in Journal of dairy science (01.04.1998)
Published in Journal of dairy science (01.04.1998)
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Journal Article
Effect of Treatment by Gaseous Carbon Dioxide on the Colloidal Phase of Skim Milk
Gevaudan, S., Lagaude, A., Tarodo de la Fuente, B., Cuq, J.L.
Published in Journal of dairy science (01.10.1996)
Published in Journal of dairy science (01.10.1996)
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Journal Article
Effect of Succinylation on the Rennet Coagulation of Milk
Vidal, V., Gastaldi, E., Lefebvre-Cases, E., Lagaude, A., Marchesseau, S., Tarodo de la Fuente, B., Cuq, J.-L.
Published in Journal of dairy science (01.01.1998)
Published in Journal of dairy science (01.01.1998)
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Journal Article
Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E., La Fuente, B. Tarodo De, Cuq, J.L.
Published in Journal of food science (01.01.2001)
Published in Journal of food science (01.01.2001)
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Journal Article
Effect of Temperature of Milk Acidification on Rennet Gel Properties
Renault, C., Gastaldi, E., Cuq, J.L., De La Fuente, B. Tarodo
Published in Journal of food science (01.05.2000)
Published in Journal of food science (01.05.2000)
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Journal Article
Effect of SDS on Acid Milk Coagulability
Lefebvre-cases, E., DE LA Fuente, B. TARODO, Cuq, J.L.
Published in Journal of food science (01.05.2001)
Published in Journal of food science (01.05.2001)
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Journal Article
Functions of added calcium in acid milk coagulation
Gastaldi, E, Pellegrini, O, Lagaude, A, Tarodo de la Fuente, B
Published in Journal of food science (01.03.1994)
Published in Journal of food science (01.03.1994)
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Journal Article
Polysaccharide effects on cross-flow microfiltration of two red wines with a microporous alumina membrane
Belleville, M.P. (Institut National de la Recherche Agronomique, Montpellier, France), Brillouet, J.M, Tarodo de la Fuente, B, Moutounet, M
Published in Journal of food science (01.11.1990)
Published in Journal of food science (01.11.1990)
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Journal Article
Acid milk gel formation as affected by total solids content
Gastaldi, E. (Universite Montpellier, Montpellier, France.), Lagaude, A, Marchesseau, S, Tarodo de la Fuente, B
Published in Journal of food science (01.07.1997)
Published in Journal of food science (01.07.1997)
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Journal Article
Rheological properties of renneted reconstituted milk gels by piezoelectric viscoprocess: effects of temperature and calcium phosphate
Lagoueyte, N. (Universite de Montpellier II, Montpellier, France.), Lagaude, A, Tarodo de la Fuente, B
Published in Journal of food science (01.11.1995)
Published in Journal of food science (01.11.1995)
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Journal Article
Basic transport mechanism of ultrafiltration in the presence of fluidized particles
Rios, G.M., Rakotoarisoa, H., de la Fuente, B.Tarodo
Published in Journal of membrane science (01.12.1987)
Published in Journal of membrane science (01.12.1987)
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