Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic Plasticizers von Cuq, Bernard, Gontard, Nathalie, Cuq, Jean-Louis, Guilbert, Stéphane

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Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film von GONTARD, NATHALIE, GUILBERT, STÉPHANE, CUQ, JEAN-LOUIS

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Edible packaging films based on fish myofibrillar proteins: formulation and functional properties von Cuq, B. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier, France.), Aymard, C, Cuq, J.L, Guilbert, S

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Edible wheat gluten films: influence of the main process variables on film properties using Response Surface Methodology von Gontard, N. (Universite de Montpellier II, Montpellier, France), Guilbert, S, Cuq, J.L

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Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties von Gontard, N, Duchez, C, Cuq, J.L, Guilbert, S

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Functional properties of myofibrillar protein-based biopackaging as affected by film thickness von Cuq, B. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier, France.), Gontard, N, Cuq, J.L, Guilbert, S

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Influence of Pressurized Carbon Dioxide on the Thermal Inactivation of Bacterial and Fungal Spores von Ballestra, Patricia, Cuq, Jean-Louis

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Water vapour permeability of edible bilayer films of wheat gluten and lipids von Gontard, N, Marchesseau, S, Cuq, J.L, Guilbert, S

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Stability of casein micelle subjected to reversible CO2 acidification: Impact of holding time and chilled storage von Raouche, S, Dobenesque, M, Bot, A, Lagaude, A, Cuq, J.L, Marchesseau, S

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Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time von Raouche, S, Dobenesque, M, Bot, A, Cuq, J.L, Marchesseau, S

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Stability of Myofibrillar Protein-Based Biopackagings During Storage von Cuq, Bernard, Gontard, Nathalie, Cuq, Jean-Louis, Guilbert, Stéphane

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Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method von Lagaude, Alain, Fernandez, Lucie, Cuq, Jean-Louis, Marchesseau, Sylvie

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Rheological Model for the Mechanical Properties of Myofibrillar Protein-Based Films von Cuq, Bernard, Gontard, Nathalie, Cuq, Jean Louis, Guilbert, Stéphane

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Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH von Laligant, Anne, Dumay, Eliane, Casas Valencia, Carmen, Cuq, Jean Louis, Cheftel, Jean Claude

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Detection of Conformational Modifications of Heated .beta.-Lactoglobulin by Immunochemical Methods von Laligant, Anne, Marti, Jacques, Cheftel, Jean-Claude, Dumay, Eliane, Cuq, Jean-Louis

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Iron fortification of skim milk: Minerals and 57Fe Mössbauer study von Raouche, Sana, Naille, Sébastien, Dobenesque, Marie, Bot, Arjen, Jumas, Jean-Claude, Cuq, Jean-Louis, Marchesseau, Sylvie

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Stability of casein micelles subjected to CO 2 reversible acidification: Impact of carbonation temperature and chilled storage time von Raouche, Sana, Dobenesque, Marie, Bot, Arjen, Cuq, Jean-Louis, Marchesseau, Sylvie

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Modifications chimiques des protéines alimentaires et étude des relations structure/fonction von Vidal, Véronique, Cases, Eliane, Cuq, Jean-Louis

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Stability of casein micelle subjected to reversible CO 2 acidification: Impact of holding time and chilled storage von Raouche, Sana, Dobenesque, Marie, Bot, Arjen, Lagaude, Alain, Cuq, Jean-Louis, Marchesseau, Sylvie

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Biodegradable Packaging Made from Cottonseed Flour: Formation and Improvement by Chemical Treatments with Gossypol, Formaldehyde, and Glutaraldehyde von Marquie, Catherine, Aymard, Christian, Cuq, Jean Louis, Guilbert, Stephane

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