Interactions between modified starch and carrageenan during pasting von Huc, D., Matignon, A., Barey, P., Desprairies, M., Mauduit, S., Sieffermann, J.M., Michon, C.

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Starch/carrageenan/milk proteins interactions studied using multiple staining and Confocal Laser Scanning Microscopy von Matignon, A., Moulin, G., Barey, P., Desprairies, M., Mauduit, S., Sieffermann, J.M., Michon, C.

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Influence of formulation on the structural networks in ice cream von Granger, C., Leger, A., Barey, P., Langendorff, V., Cansell, M.

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Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations von Matignon, A., Michon, C., Reichl, P., Barey, P., Mauduit, S., Sieffermann, J.M.

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Starch/carrageenan mixed systems: Penetration in, adsorption on or exclusion of carrageenan chains by granules? von Matignon, A., Barey, P., Desprairies, M., Mauduit, S., Sieffermann, J.M., Michon, C.

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Influence of thermo-mechanical treatment and skim milk components on the swelling behavior and rheological properties of starch suspensions von Matignon, A., Neveu, A., Ducept, F., Chantoiseau, E., Barey, P., Mauduit, S., Michon, C.

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Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers von Tual, A., Bourles, E., Barey, P., Houdoux, A., Desprairies, M., Courthaudon, J.-L.

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Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics von Granger, C., Barey, P., Veschambre, P., Cansell, M.

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NMR assessment of ice cream: Effect of formulation on liquid and solid fat von Lucas, T., Le Ray, D., Barey, P., Mariette, F.

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Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence: Avoiding the need for centrifugation von Granger, C., Barey, P., Toutain, J., Cansell, M.

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Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures von Granger, C., Barey, P., Combe, N., Veschambre, P., Cansell, M.

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Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics von Lascombes, C., Agoda-Tandjawa, G., Boulenguer, P., Le Garnec, C., Gilles, M., Mauduit, S., Barey, P., Langendorff, V.

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NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice von Lucas, T., Wagener, M., Barey, P., Mariette, F.

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Mapping of ice cream formulation using front-face fluorescence spectroscopy von Granger, C., Da Costa, J.P., Toutain, J., Barey, P., Cansell, M.

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Short Communication: Impact of Formulation on Ice Cream Microstructures: an Oscillation Thermo-Rheometry Study von Granger, C, Langendorff, V, Renouf, N, Barey, P, Cansell, M

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Influence of formulation on the thermal behavior of ice cream mix and ice cream von Granger, C, Schoppe, A, Leger, A, Barey, P, Cansell, M

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Use of dynamic rheology for ice cream characterization von Granger, C., Barey, P., Renouf, N., Langendorff, V., Cansell, M.

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Rheological properties of starch suspensions using a rotational rheometer fitted with a starch stirrer cell von Matignon, Anne, Ducept, Fabrice, Sieffermann, Jean-Marc, Barey, Philippe, Desprairies, Marc, Mauduit, Stephane, Michon, Camille

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NMR assessment of ice creams: Effect of formulation on liquid and solid fat von Lucas, T., Le Ray, D., Barey, P., Mariette, François

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Impact of formulation on ice cream microstructures: an oscillation thermo-rheometry study von GRANGER, C, LANGENDORFF, V, RENOUF, N, BAREY, P, CANSELL, M

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