Assessment of the rennet coagulation of skim milk: A comparison of methods von Klandar, A.H., Lagaude, A., Chevalier-Lucia, D.

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Effect of a CO2-acidification cycle on physicochemical and acid gelation properties of skim milk reconstituted with added pectin von AKISSI-KOUAME, F, KLANDAR, A. H, MARCHESSEAU, S, LAGAUDE, A

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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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Effect of Salt Addition on the Micellar Composition of Milk Subjected to pH Reversible CO2 Acidification von Guillaume, C., Marchesseau, S., Lagaude, A., Cuq, J.-L.

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Micellar Transition State in Casein Between pH 5.5 and 5.0 von GASTALDI, E., LAGAUDE, A., DE LA FUENTE, B. TARODO

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Antibiotic treatment of acute uncomplicated cystitis based on rapid urine test and local epidemiology: lessons from a primary care series von Etienne, Manuel, Lefebvre, Emmanuel, Frebourg, Noëlle, Hamel, Hélène, Pestel-Caron, Martine, Caron, François

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Acid milk gel formation as affected by total solids content von Gastaldi, E. (Universite Montpellier, Montpellier, France.), Lagaude, A, Marchesseau, S, Tarodo de la Fuente, B

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Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents von Lefebvre-Cases, E., Gastaldi, E., Vidal, V., Marchessau, S., Lagaude, A., Cuq, J.-L., De La Fuente, B. Tarodo

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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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Influence of chemical agents on casein interactions in dairy products: chemical modification of milk proteins von Vidal, V., Marchesseau, S., Lagaude, A., 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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Effect of a CO 2-acidification cycle on physicochemical and acid gelation properties of skim milk reconstituted with added pectin von Akissi-kouame, F., Klandar, A.H., Marchesseau, S., Lagaude, A.

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Functions of added calcium in acid milk coagulation von Gastaldi, E, Pellegrini, O, Lagaude, A, Tarodo de la Fuente, B

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Effect of Succinylation on the Rennet Coagulation of Milk von Vidal, V., Gastaldi, E., Lefebvre-Cases, E., Lagaude, A., Marchesseau, S., Tarodo de la Fuente, B., Cuq, J.-L.

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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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Rheological properties of renneted reconstituted milk gels by piezoelectric viscoprocess: effects of temperature and calcium phosphate von Lagoueyte, N. (Universite de Montpellier II, Montpellier, France.), Lagaude, A, Tarodo de la Fuente, B

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Evaluation of image analysis and laser granulometry for microbial cell sizing von VAIJA, J, LAGAUDE, A, GHOMMIDH, C

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Temperature affects microstructure of renneted milk gel von Lagoueyte, N. (University of Montpellier, Montpellier, Frace.), Lablee, J, Lagaude, A, Tarodo de la Fuente, B

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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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Effect of salt addition on the micellar composition of milk subjected to Ph reversible CO(2) acidification von Guillaume, C, Marchesseau, S, Lagaude, A, J-L Cuq

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