Drying determines the temporal dynamics of stream invertebrate structural and functional beta diversity von Crabot, J., Heino, J., Launay, B., Datry, T.

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Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile von Lassoued, N., Delarue, J., Launay, B., Michon, C.

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Friction coefficient and wettability of oral mucosal tissue: Changes induced by a salivary layer von Ranc, H., Elkhyat, A., Servais, C., Mac-Mary, S., Launay, B., Humbert, Ph

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BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS: LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIES von LAUNAY, B, MICHON, C

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Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems von Mandala, I., Michon, C., Launay, B.

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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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Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension von Davidou, S, Michon, C, Ben Thabet, I, Launay, B

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Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method von Michon, C., Konaté, K., Cuvelier, G., Launay, B.

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Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates von Kouassi-Koffi, J. D., Launay, B., Davidou, S., Kouamé, L. P., Michon, C.

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Concentration dependence of the critical viscoelastic properties of gelatin at the gel point von MICHON, C, CUVELIER, G, LAUNAY, B

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Iota-carrageenan/casein micelles interactions: evidence at different scales von Garnier, C., Michon, C., Durand, S., Cuvelier, G., Doublier, J.-L., Launay, B.

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Influence of thermal history on the stability of gelatin gels von Michon, C, Cuvelier, G, Relkin, P, Launay, B

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Transition metal oxide-doped mesostructured silica films von Huesing, N, Launay, B, Kickelbick, G, Gross, S, Armelao, L, Bottaro, G, Feth, M.P, Bertagnolli, H, Kothleitner, G

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Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure von BERLAND, S, RELKIN, P, LAUNAY, B

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Casein micelle/iota carrageenan interactions in milk: influence of temperature von Langendorff, V, Cuvelier, G, Launay, B, Michon, C, Parker, A, De Kruif, C.G

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Improved Method for Measuring Wheat Flour Dough Pressure‐Sensitive Adhesiveness von Ghorbel, D., Launay, B., Heyd, B.

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Evolution of practices regarding COVID-19 treatment in France during the first wave: results from three cross-sectional surveys (March to June 2020) von Rolland, S, Lebeaux, D, Tattevin, P, Launay, O, Luong Nguyen, L B

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Gelation and flocculation of casein micelle/carrageenan mixtures von Langendorff, V., Cuvelier, G., Launay, B., Parker, A.

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Mobile Geriatric Team Advice: Effect on Length of Hospital Stay in Older Adults von Launay, Cyrille P., Annweiler, Cedric, Delanoe-Telfour, Laetitia, de Decker, Laure, Kabeshova, Anastasiia, Beauchet, Olivier

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Gelatin/iota-carrageenan interactions in non-gelling conditions von Michon, C, Vigouroux, F, Boulenguer, P, Cuvelier, G, Launay, B

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