Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams von Nicorescu, I., Vial, C., Talansier, E., Lechevalier, V., Loisel, C., Della Valle, D., Riaublanc, A., Djelveh, G., Legrand, J.

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Static Mixers in the Process Industries—A Review von Thakur, R.K., Vial, Ch, Nigam, K.D.P., Nauman, E.B., Djelveh, G.

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Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products von Narchi, I., Vial, Ch, Djelveh, G.

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Impact of protein self-assemblages on foam properties von Nicorescu, I., Riaublanc, A., Loisel, C., Vial, C., Djelveh, G., Cuvelier, G., Legrand, J.

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Effect of dynamic heat treatment on the physical properties of whey protein foams von Nicorescu, I., Loisel, C., Riaublanc, A., Vial, C., Djelveh, G., Cuvelier, G., Legrand, J.

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Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I von Nicorescu, I., Loisel, C., Vial, C., Riaublanc, A., Djelveh, G., Cuvelier, G., Legrand, J.

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Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products von Labbafi, Mohsen, Thakur, Rajeev K., Vial, Christophe, Djelveh, Gholamreza

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Influence of protein heat treatment on the continuous production of food foams von Nicorescu, I., Vial, C., Loisel, C., Riaublanc, A., Djelveh, G., Cuvelier, G., Legrand, J.

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Thermal and chemical stability of Romanian bentonite von Ursu, A. V., Jinescu, G., Gros, F., Nistor, I. D., Miron, N. D., Lisa, G., Silion, M., Djelveh, G., Azzouz, A.

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Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams – Part II von Nicorescu, I., Loisel, C., Vial, C., Riaublanc, A., Djelveh, G., Cuvelier, G., Legrand, J.

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Effect of composition and process parameters on elasticity and solidity of foamed food von Thakur, Rajeev K., Vial, Ch, Djelveh, G.

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Effect of Matrix Elasticity on the Continuous Foaming of Food Models von Narchi, I., Vial, Ch, Djelveh, G.

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Mixing of complex fluids with flat-bladed impellers: effect of impeller geometry and highly shear-thinning behavior von Thakur, Rajeev K, Vial, Ch, Djelveh, G, Labbafi, M

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Influence of operating conditions and impeller design on the continuous manufacturing of food foams von Thakur, Rajeev K., Vial, Ch, Djelveh, G.

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Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. I. Influence of process parameters von Vial, Ch, Thakur, Rajeev K., Djelveh, G., Picgirard, L.

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Combined effects of process parameters and composition on foaming of dairy emulsions at low temperature in an agitated column von Thakur, Rajeev K., Vial, Ch, Djelveh, G.

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Effect of pH of food emulsions on their continuous foaming using a mechanically agitated column von Thakur, Rajeev K., Vial, Ch, Djelveh, G.

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Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formulation von Vial, Ch, Thakur, Rajeev K., Quintáns, A. Pérez, Djelveh, G., Picgirard, L.

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Rheological behaviour of blood plasmas concentrated by ultrafiltration and by evaporation in relation to liquid–gel transition temperature von Dailloux, S, Djelveh, G, Peyron, A, Oulion, C

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Foaming of Commercial Grade Food Products in a Continuous Stirred Column von Thakur, R.K., Vial, C., Djelveh, G.

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