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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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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Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation von Lefebvre-Cases, E., La Fuente, B. Tarodo De, Cuq, J.L.

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Effect of Temperature of Milk Acidification on Rennet Gel Properties von Renault, C., Gastaldi, E., Cuq, J.L., De La Fuente, B. Tarodo

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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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Effect of SDS on Acid Milk Coagulability von Lefebvre-cases, E., DE LA Fuente, B. TARODO, 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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Functions of added calcium in acid milk coagulation von Gastaldi, E, Pellegrini, O, Lagaude, A, Tarodo de la Fuente, B

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Influence of chemical agents on interactions in dairy products: Effect of SDS on casein micelles von Lefebvre-Cases, E., Gastaldi, E., Tarodo de la Fuente, B.

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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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Polysaccharide effects on cross-flow microfiltration of two red wines with a microporous alumina membrane von Belleville, M.P. (Institut National de la Recherche Agronomique, Montpellier, France), Brillouet, J.M, Tarodo de la Fuente, B, Moutounet, M

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Basic transport mechanisms of ultrafiltration in the presence of an electric field von Rios, G.M., Rakotoarisoa, H., Tarodo de la Fuente, B.

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Fouling colloids during microporous alumina membrane filtration of wine von Belleville, M.P. (Institut National de la Recherche Agronomique, Montpellier, France), Brillouet, J.M, Tarodo de la Fuente, B, Moutounet, M

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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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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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Basic transport mechanisms of ultrafiltration in the presence of fluidized particles von Rios, G.M., Rakotoarisoa, H., Tarodo de la Fuente, B.

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Solvation of Casein in Bovine Milk von De La Fuente, B. Tarodo, Alais, C.

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Basic transport mechanism of ultrafiltration in the presence of fluidized particles von Rios, G.M., Rakotoarisoa, H., de la Fuente, B.Tarodo

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Structure of milk coagulum related to cheese technology [porosity, syneresis] von Tarodo de la Fuente, B. (Universite de Montpellier 2 (France)), Lablee, J

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