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Langendorff
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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