Handbook of food science and technology.: (Food process engineering and packaging) von Romain Jeantet, Jeantet, Thomas Croguennec, Croguennec, Pierre Schuck, Schuck, G rard Brule, Brule

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Simple Rapid Procedure for Preparation of Large Quantities of Ovalbumin von Croguennec, Thomas, Nau, Françoise, Pezennec, Stéphane, Brule, Gérard

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Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring von Renan, M., Guyomarc'h, F., Arnoult-Delest, V., Pâquet, D., Brulé, G., Famelart, M.-H.

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Influence of pH and Salts on Egg White Gelation von Croguennec, T., Nau, F., Brulé, G.

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Handbook of Food Science and Technology 3: Food Biochemistry and Technology von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brule, Gérard

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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brulé, Gérard

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The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface von Pezennec, S, Gauthier, F, Alonso, C, Graner, F, Croguennec, T, Brulé, G, Renault, A

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Handbook of food science and technology.: (Food process engineering and packaging) von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brule, G rard

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High intensity pulsed electric fields applied to egg white : Effect on Salmonella Enteritidis inactivation and protein denaturation von JEANTET, R, BARON, F, NAU, F, ROIGNANT, M, BRULE, G

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Handbook of food science and technology 1: food alteration and food quality von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brulé, Gérard

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A field aluminium speciation method to study the aluminium hazard in water von BERUBE, D, BRULE, D. G

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Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring von Cayot, P, Fairise, J-F, Colas, B, Lorient, D, Brulé, G

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Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white von Baron, F. (Ecole Nationale Superieure Agronomique, Rennes, France.), Gautier, M, Brule, G

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Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin von CROGUENNEC, Thomas, NAU, Francoise, PEZENNEC, Stéphane, PIOT, Michel, BRULE, Gérard

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Iron and citrate interactions with hen egg white lysozyme von Croguennec, Thomas, Nau, Françoise, Molle, Daniel, Le Graet, Yvon, Brule, Gérard

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Rapid growth of Salmonella enteritidis in egg white reconstituted from industrial egg white powder von Baron, F, Gautier, M, Brule, G

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Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure von Renan, Marie, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard, Famelart, Marie-Hélène

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Sensitization of InsP3-dependent calcium signalling through structural modification of voltage-dependent calcium channel: a physiological relevance of the calcium channel beta subu... von Matifat, F, Collin, T, Humez, S, Brûle, G, Fournier, F

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Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins von Awadé, A.C., Moreau, S., Mollé, D., Brulé, G., Maubois, J.-L.

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High pressure-induced gel formation of milk and whey concentrates von Famelart, M.-H., Chapron, L., Piot, M., Brulé, G., Durier, C.

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