Rheological characterization of microfibrillated cellulose suspensions after freezing von Agoda-Tandjawa, G., Durand, S., Berot, S., Blassel, C., Gaillard, C., Garnier, C., Doublier, J.-L.

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Rheology and phase behavior of dense casein micelle dispersions von Bouchoux, A., Debbou, B., Gésan-Guiziou, G., Famelart, M.-H., Doublier, J.-L., Cabane, B.

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Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions von Agoda-Tandjawa, G., Durand, S., Gaillard, C., Garnier, C., Doublier, J.-L.

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Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall von Agoda-Tandjawa, G., Durand, S., Gaillard, C., Garnier, C., Doublier, J.L.

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Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions von Vu Dang, H., Loisel, C., Desrumaux, A., Doublier, J.L.

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Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment von Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Doublier, J-L., Buléon, A.

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Protein–polysaccharide interactions von Doublier, J.-L, Garnier, C, Renard, D, Sanchez, C

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Study of DIC hydrothermal treatment effect on rheological properties of standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches von Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Doublier, J.-L.

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Influence of the Structure of Cornstarch Dispersions on Kinetics of Aroma Release von Lafarge, C, Bard, M.-H, Breuvart, A, Doublier, J.-L, Cayot, N

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Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch von Nayouf, M, Loisel, C, Doublier, J.L

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Steady flow and viscoelastic behavior of crosslinked waxy corn starch-κ-carrageenan pastes and gels von TECANTE, A, DOUBLIER, J. L

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Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch von Zarguili, I., Maache-Rezzoug, Z., Loisel, C., Doublier, J.-L.

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Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure von Bourriot, S., Garnier, C., Doublier, J.-L.

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Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution von Maingonnat, J.F., Doublier, J.L., Lefebvre, J., Delaplace, G.

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Effect of hydrothermal treatment on the physical and rheological properties of maize starches von Loisel, C., Maache-Rezzoug, Z., Esneault, C., Doublier, J.L.

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Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters von Juteau, A, Cayot, N, Chabanet, C, Doublier, J.L, Guichard, E

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Foaming and rheological properties of the liquid phase extracted from wheat flour dough von Turbin-Orger, A., Della Valle, G., Doublier, J.L., Fameau, A.-L., Marze, S., Saulnier, L.

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Rheological investigation of the interaction between amylose and κ-carrageenan von Tecante, A, Doublier, J.L

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Rheology-structure properties of gellan systems: evidence of network formation at low gellan concentrations von Rodrı́guez-Hernández, A.I, Durand, S, Garnier, C, Tecante, A, Doublier, J.L

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Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate von Gorret, N, Renard, C.M.G.C, Famelart, M.H, Maubois, J.L, Doublier, J.L

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