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X
LECHEVALIER, V
34  Ergebnisse:
Personensuche X
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1

Egg powders:

, In: Handbook of Food Powders,
Lechevalier, V. ; Nau, F. ; Jeantet, R. - p. 387-410 , 2024
Link: https://doi.org/10.1016/..
 
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2

Contributors:

, In: Handbook of Food Powders,
Adhikari, Benu ; Badin, R. ; Barringer, Sheryl A.... - p. xv-xvi , 2024
Link: https://doi.org/10.1016/..
 
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3

In vitro digestion of complex foods: How microstructure inf..:

Hiolle, M. ; Lechevalier, V. ; Floury, J....
Food Research International.  128 (2020)  - p. 108817 , 2020
Link: https://doi.org/10.1016/..
 
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4

Global overview of the risk linked to the Bacillus cereus g..:

Techer, C. ; Baron, F. ; Delbrassinne, L....
Journal of Applied Microbiology.  116 (2014)  5 - p. 1344-1358 , 2014
Link: https://doi.org/10.1111/..
 
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5

Powdered egg:

, In: Handbook of Food Powders,
Lechevalier, V. ; Nau, F. ; Jeantet, R. - p. 484-512 , 2013
Link: https://doi.org/10.1533/..
 
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6

Comparative effect of thermal treatment on the physicochemi..:

Nicorescu, I. ; Vial, C. ; Talansier, E....
Food Hydrocolloids.  25 (2011)  4 - p. 797-808 , 2011
Link: https://doi.org/10.1016/..
 
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7

Sequential adsorption of egg-white proteins at the air–wate..:

Le Floch-Fouéré, C. ; Beaufils, S. ; Lechevalier, V....
Food Hydrocolloids.  24 (2010)  4 - p. 275-284 , 2010
Link: https://doi.org/10.1016/..
 
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8

Synergy between ovalbumin and lysozyme leads to non-additiv..:

Le Floch-Fouéré, C. ; Pezennec, S. ; Lechevalier, V....
Food Hydrocolloids.  23 (2009)  2 - p. 352-365 , 2009
Link: https://doi.org/10.1016/..
 
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9

Egg proteins:

, In: Handbook of Hydrocolloids,
Anton, M. ; Nau, F. ; Lechevalier, V. - p. 359-382 , 2009
Link: https://doi.org/10.1533/..
 
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10

Contributor contact details:

, In: Handbook of Hydrocolloids,
Williams, P.A. ; Phillips, G.O. ; Dickinson, E.... - p. xv-xxi , 2009
Link: https://doi.org/10.1016/..
 
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11

Optimization of dry heat treatment of egg white in relation..:

Talansier, E. ; Loisel, C. ; Dellavalle, D....
LWT - Food Science and Technology.  42 (2009)  2 - p. 496-503 , 2009
Link: https://doi.org/10.1016/..
 
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12

Evidence for synergy in the denaturation at the air?water i..:

LECHEVALIER, V ; CROGUENNEC, T ; PEZENNEC, S...
Food Chemistry.  92 (2005)  1 - p. 79-87 , 2005
Link: https://doi.org/10.1016/..
 
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13

Surface pasteurisation of shell eggs:

James, C ; Lechevalier, V ; Ketteringham, L
Journal of Food Engineering.  53 (2002)  2 - p. 193-197 , 2002
Link: https://doi.org/10.1016/..
 
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14

Egg products : functional ingredients for complex matrices ..:

ANTON, M ; NAU, F ; LECHEVALIER, V..
https://productions-animales.org/article/view/3302/10771.  , 2011
Link: https://productions-anim..
 
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15

Les ovoproduits : des ingrédients fonctionnels pour des mat..:

M. ANTON ; F. NAU ; V. LECHEVALIER..
https://productions-animales.org/article/view/3302.  , 2011
Link: https://doi.org/10.20870..
 
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