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Langendorff
28
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1
Normalizing Flows as an Avenue to Studying Overlapping Grav..:
Langendorff, Jurriaan
;
Kolmus, Alex
;
Janquart, Justin
.
Physical Review Letters. 130 (2023) 17 - p. , 2023
Link:
https://doi.org/10.1103/..
?
2
Effects of sucrose addition on the rheological properties o..:
Agoda-Tandjawa, Guéba
;
Mazoyer, Jacques
;
Wallecan, Joël
.
Food Hydrocolloids. 101 (2020) - p. 105473 , 2020
Link:
https://doi.org/10.1016/..
?
3
Starch-carrageenan interactions in aqueous media: Role of e..:
Lascombes, C.
;
Agoda-Tandjawa, G.
;
Boulenguer, P.
...
Food Hydrocolloids. 66 (2017) - p. 176-189 , 2017
Link:
https://doi.org/10.1016/..
?
4
Rheological behavior of starch/carrageenan/milk proteins mi..:
Agoda-Tandjawa, G.
;
Le Garnec, C.
;
Boulenguer, P.
..
Food Hydrocolloids. 73 (2017) - p. 300-312 , 2017
Link:
https://doi.org/10.1016/..
?
5
Calcium and acid induced gelation of (amidated) low methoxy..:
Capel, François
;
Nicolai, Taco
;
Durand, Dominique
..
Food Hydrocolloids. 20 (2006) 6 - p. 901-907 , 2006
Link:
https://doi.org/10.1016/..
?
6
Structure evolution of carrageenan/milk gels: effect of she..:
MICHON, C
;
CHAPUIS, C
;
LANGENDORFF, V
..
Food Hydrocolloids. 19 (2005) 3 - p. 541-547 , 2005
Link:
https://doi.org/10.1016/..
?
7
Influence of formulation on the structural networks in ice ..:
Granger, C.
;
Leger, A.
;
Barey, P.
..
International Dairy Journal. 15 (2005) 3 - p. 255-262 , 2005
Link:
https://doi.org/10.1016/..
?
8
Influence of Chain Length and Polymer Concentration on the ..:
Capel, François
;
Nicolai, Taco
;
Durand, Dominique
..
Biomacromolecules. 6 (2005) 6 - p. 2954-2960 , 2005
Link:
https://doi.org/10.1021/..
?
9
Strain-hardening properties of physical weak gels of biopol..:
Michon, C
;
Chapuis, C
;
Langendorff, V
..
Food Hydrocolloids. 18 (2004) 6 - p. 999-1005 , 2004
Link:
https://doi.org/10.1016/..
?
10
Ultrasonic monitoring of sol–gel transition of natural hydr..:
Toubal, Malika
;
Nongaillard, Bertrand
;
Radziszewski, Edouard
..
Journal of Food Engineering. 58 (2003) 1 - p. 1-4 , 2003
Link:
https://doi.org/10.1016/..
?
11
Emulsion stabilizing properties of pectin:
Leroux, J.
;
Langendorff, V.
;
Schick, G.
..
Food Hydrocolloids. 17 (2003) 4 - p. 455-462 , 2003
Link:
https://doi.org/10.1016/..
?
12
Influence of pH, Ca concentration, temperature and amidatio..:
Lootens, Didier
;
Capel, François
;
Durand, Dominique
...
Food Hydrocolloids. 17 (2003) 3 - p. 237-244 , 2003
Link:
https://doi.org/10.1016/..
?
13
Behavior of Flavor Compounds in Model Food Systems: a Ther..:
Philippe, Ellen
;
Seuvre, Anne-Marie
;
Colas, Bernard
...
Journal of Agricultural and Food Chemistry. 51 (2003) 5 - p. 1393-1398 , 2003
Link:
https://doi.org/10.1021/..
?
14
Emulsion stabilizing properties of depolymerized pectin:
Akhtar, Mahmood
;
Dickinson, Eric
;
Mazoyer, Jacques
.
Food Hydrocolloids. 16 (2002) 3 - p. 249-256 , 2002
Link:
https://doi.org/10.1016/..
?
15
Casein micelle/iota carrageenan interactions in milk: influ..:
Langendorff, V
;
Cuvelier, G
;
Launay, B
...
Food Hydrocolloids. 13 (1999) 3 - p. 211-218 , 1999
Link:
https://doi.org/10.1016/..
1-15