Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion von Jebalia, I., Maigret, J.-E., Réguerre, A.-L., Novales, B., Guessasma, S., Lourdin, D., Della Valle, G., Kristiawan, M.

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Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale von Schmidt, I., Novales, B., Boué, F., Axelos, M.A.V.

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Polysaccharide/Surfactant Complexes at the Air−Water Interface − Effect of the Charge Density on Interfacial and Foaming Behaviors von Ropers, M. H, Novales, B, Boué, F, Axelos, M. A. V

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Spinal myoclonus following intrathecal anaesthesia with prilocaine von Fores Novales, B, Aguilera Celorrio, L

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Assessment of acid-base balance. Stewart's approach von Fores-Novales, B, Diez-Fores, P, Aguilera-Celorrio, L J

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Gelation of globular protein in presence of low methoxyl pectin: effect of Na and/or Ca ions on rheology and microstructure of the systems von DONATO, L, GARNIER, C, NOVALES, B, DOUBLIER, J

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La evolución del recuerdo en Proust von Novales Cinca, B.

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Characterization of emulsions and suspensions by video image analysis von Novales, B., Papineau, P., Sire, A., Axelos, M.A.V.

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Evaluación del equilibrio ácido-base. Aportaciones del método de Stewart von Fores-Novales, B, Diez-Fores, P, Aguilera-Celorrio, L.J

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Heat-Induced Gelation of Bovine Serum Albumin/Low-Methoxyl Pectin Systems and the Effect of Calcium Ions von Donato, Laurence, Garnier, Catherine, Novales, Bruno, Durand, Sylvie, Doublier, Jean-Louis

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Particle size characterisation in-flow milling products by video image analysis using global features von Novales, B, Guillaume, S, Devaux, M.F, Chaurand, M

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Gelation of bovine serum albumin in the presence of low-methoxyl pectin: effects of Na+ and Ca2+ on rheology and microstructure von Donato, L., Garnier, C., Novales, B., Doublier, J.-L.

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Gelation of globular protein in presence of low methoxyl pectin: effect of Na+ and/or Ca2+ ions on rheology and microstructure of the systems von DONATO, L, GARNIER, C, NOVALES, B, DOUBLIER, J.-L

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Heat-induced gelation of bovine serum albumin- low methoxyl pectin systems von Donato, L., Garnier, C., Novales, B., Doublier, J.-L.

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Use of fatty acid/monoglyceride vesicle dispersions for stabilizing O/W emulsions von Novales, Bruno, Ropers, M.H., Douliez, Jean-Paul

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Gelation of globular protein in presence of low methoxyl pectin: effect of Na + and/or Ca 2+ ions on rheology and microstructure of the systems von Donato, L., Garnier, C., Novales, B., Doublier, J.-L.

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Effect of cytochalasin B on the response of the chromatophores of isolated frog skin to MSH, theophylline, and dibutyryl cyclic AMP von Novales, R.R., Novales, B.J.

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Chemometric Labeling of Cereal Tissues in Multichannel Fluorescence Microscopy Images Using Discriminant Analysis von Baldwin, Paul M, Bertrand, Dominique, Novales, Bruno, Bouchet, Brigitte, Collobert, Gaëlle, Gallant, Daniel J

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Multispectral fluorescence imaging for the identification of food products von Novales, B, Bertrand, D, Devaux, M.F, Robert, P, Sire, A

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Generalised Canonical Correlation Analysis for the interpretation of fluorescence spectral data von Devaux, M.-F., Courcoux, P., Vigneau, E., Novales, B.

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