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J.-L. Courthaudon

École nationale supérieure de biologie appliquée à la nutrition et à l'Alimentation

11

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260

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Dilational rheology of mixed β-casein/tween 20 and β-casein (f114-169)/tween 20 films at oil-water interface

2001 Journal of Colloid and Interface Science
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Viscoelastic properties of oil-water interfaces covered by bovine β-casein tryptic peptides

2000 Journal of Dairy Science
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Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions

1999 International Dairy Journal
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Interactions between food components in ice cream. Part 1: unfrozen emulsions

1996 Food Hydrocolloids
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Effect of Temperature on Lipid–Protein Interactions at the Oil–Water Interface

1995
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Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions

1994 Food Hydrocolloids
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Structural changes in oil-in-water emulsions during the manufacture of ice cream

1994 Food Hydrocolloids
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Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions

1994 Journal of Dairy Science
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Connaissances nouvelles sur les propriétés fonctionnelles des protéines du lait et des dérivés

1991 Lait
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Interactions between Whey Proteins and Lipids in Emulsions

1991
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Citations (4)