Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing von Hammami, Rifka, Barbar, Reine, Laurent, Marie, Cuq, Bernard

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Mechanisms of Heat-Mediated Aggregation of Wheat Gluten Protein upon Pasta Processing von Wagner, Magali, Morel, Marie-Helene, Bonicel, Joelle, Cuq, Bernard

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Exploration of Fragmentation Mechanisms of Yellow Split Peas during Grinding Using a Multimodal Approach von Koëgel, Laurène, Barbar, Reine, Réau, Adrien, Cuq, Bernard

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Study of microwave cooking of legumes with excess water: The case of chickpeas von de Albuquerque, Clarissa Detomi, Carrey, Paul, Bohuon, Philippe, Cuq, Bernard

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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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State diagrams to help describe wheat bread processing von Cuq, Bernard, Abecassis, Joel, Guilbert, Stéphane

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Proteins as agricultural polymers for packaging production von Cuq, B. (Ecole Nationale Superieure Agronomique Montpellier, Montpellier, France.), Gontard, N, Guilbert, S

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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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Vertical slow drag of an intruder in a laterally confined granular medium von Duri, Agnès, Mandato, Sandra, Mabille, Frédéric, Cuq, Bernard, Ruiz, Thierry

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Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina von Bellocq, Bettina, Ruiz, Thierry, Cuq, Bernard

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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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Study of the Temperature Effect on the Formation of Wheat Gluten Network:  Influence on Mechanical Properties and Protein Solubility von Cuq, Bernard, Boutrot, Freddy, Redl, Andréas, Lullien-Pellerin, Valérie

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Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes von Barbar, Reine, Mayer-Laigle, Claire, Beaugrand, Johnny, Cuq, Bernard, Barron, Cécile

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Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes von Barbar, Reine, Mayer-Laigle, Claire, Beaugrand, Johnny, Cuq, Bernard, Barron, Cécile

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Potential direct use of solid biomass in internal combustion engines von Piriou, B., Vaitilingom, G., Veyssière, B., Cuq, B., Rouau, X.

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Changes in physico-chemical properties and water status of durum wheat constituents in pasta due to processing and cooking von Laurent, Marie, Barbar, Reine, Beaudoux, Clémentine, Soubirou, Emma, Lhomond, Leslie, Reau, Adrien, Cuq, Bernard

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Comparative study of particle structure evolution during water sorption: Skim and whole milk powders von Murrieta-Pazos, I., Gaiani, C., Galet, L., Cuq, B., Desobry, S., Scher, J.

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Screening efficiency and rolling effects of a rotating screen drum used to process wet soft agglomerates von Bellocq, B., Ruiz, T., Delaplace, G., Duri, A., Cuq, B.

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Morphological characterization of wheat powders, how to characterize the shape of particles? von Saad, Moustafa, Sadoudi, Abdelkrim, Rondet, Eric, Cuq, Bernard

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Agglomeration of wheat powders by a novel reverse wet agglomeration process von Rondet, E., Cuq, B., Cassan, D., Ruiz, T.

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