Normalizing Flows as an Avenue to Studying Overlapping Gravitational Wave Signals von Langendorff, Jurriaan, Kolmus, Alex, Janquart, Justin, Van Den Broeck, Chris

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Normalizing Flows as an Avenue to Studying Overlapping Gravitational Wave Signals von Langendorff, Jurriaan, Kolmus, Alex, Janquart, Justin, Van Den Broeck, Chris

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Emulsion stabilizing properties of pectin von Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., Mazoyer, J.

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Influence of formulation on the structural networks in ice cream von Granger, C., Leger, A., Barey, P., Langendorff, V., Cansell, M.

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Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics von Agoda-Tandjawa, G., Le Garnec, C., Boulenguer, P., Gilles, M., Langendorff, V.

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Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics von Lascombes, C., Agoda-Tandjawa, G., Boulenguer, P., Le Garnec, C., Gilles, M., Mauduit, S., Barey, P., Langendorff, V.

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Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying von Agoda-Tandjawa, Guéba, Mazoyer, Jacques, Wallecan, Joël, Langendorff, Virginie

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Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin von Lootens, Didier, Capel, François, Durand, Dominique, Nicolai, Taco, Boulenguer, Patrick, Langendorff, Virginie

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Calcium and acid induced gelation of (amidated) low methoxyl pectin von Capel, François, Nicolai, Taco, Durand, Dominique, Boulenguer, Patrick, Langendorff, Virginie

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Le nocturne et l’émergence de la couleur: Cinéma et photographie von Langendorff, Judith

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Uber die Arbeiten des Kronighauses in Freiburg im Dienste der Krebsbekampfung. von Langendorff, H

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Effects of carrageenan type on the behaviour of carrageenan/milk mixtures von Langendorff, V., Cuvelier, G., Michon, C., Launay, B., Parker, A., De kruif, C.G.

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Le nocturne et l’émergence de la couleur von Langendorff, Judith, Dubois, Philippe, Saint Girons, Baldine

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Clinical Performance of a New Medullary Humeral Nail: Antegrade Versus Retrograde Insertion von Blum, J, Janzing, H, Gahr, R, Langendorff, H S, Rommens, P M

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Emulsion stabilizing properties of depolymerized pectin von Akhtar, Mahmood, Dickinson, Eric, Mazoyer, Jacques, Langendorff, Virginie

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Behavior of Flavor Compounds in Model Food Systems:  a Thermodynamic Study von Philippe, Ellen, Seuvre, Anne-Marie, Colas, Bernard, Langendorff, Virginie, Schippa, Christine, Voilley, Andrée

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Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior von Michon, C., Chapuis, C., Langendorff, V., Boulenguer, P., Cuvelier, G.

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Ultrasonic monitoring of sol–gel transition of natural hydrocolloids von Toubal, Malika, Nongaillard, Bertrand, Radziszewski, Edouard, Boulenguer, Patrick, Langendorff, Virginie

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Short Communication: Impact of Formulation on Ice Cream Microstructures: an Oscillation Thermo-Rheometry Study von Granger, C, Langendorff, V, Renouf, N, Barey, P, Cansell, M

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Strain-hardening properties of physical weak gels of biopolymers von Michon, C, Chapuis, C, Langendorff, V, Boulenguer, P, Cuvelier, G

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