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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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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Effect of Controlled κ-Casein Hydrolysis on Rheological Properties of Acid Milk Gels von Gastaldi, E., Trial, N., Guillaume, C., Bourret, E., Gontard, N., Cuq, J.L.

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Inactivation of Escherichia coli by carbon dioxide under pressure[] von BALLESTRA, P., DA SILVA, A. ABREU, CUQ, J.L.

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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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Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties von Reiffers-Magnani, C.K., Cuq, J.L., Watzke, H.J.

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Effect of Treatment by Gaseous Carbon Dioxide on the Colloidal Phase of Skim Milk von Gevaudan, S., Lagaude, A., Tarodo de la Fuente, B., Cuq, J.L.

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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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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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Mechanisms of syneresis in rennet curd without mechanical treatment von Renault, C. (Universite Montpellier II, Montpellier, France.), Gastaldi, E, Lagaude, A, Cuq, J.L, Tarodo de la Fuente, B

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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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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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Influence of pH on Protein Interactions and Microstructure of Process Cheese von Marchesseau, S., Gastaldi, E., Lagaude, A., Cuq, J.-L.

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

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Effect of pH on rennet clotting properties of CO2-acidified skim milk von Guillaume, C, Gastaldi, E, Cuq, J.L, Marchesseau, S

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Estimation of the biofragmentability of packaging materials by an enzymatic method von Coma, V., Couturier, Y., Pascat, B., Bureau, G., Cuq, J.L., Guilbert, S.

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Rennet-Induced Gelation of Calcium and Phosphate Supplemented Skim Milk Subjected to CO2 Treatment von Guillaume, C., Gastaldi, E., Cuq, J.-L., Marchesseau, S.

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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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Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions von REIFFERS-MAGNANI, C. K, CUQ, J. L, WATZKE, H. J

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