E-LIB Suche - Ergebnisse für: Langendorff

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

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/..

7

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/..

8

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/..

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

Properties of sheared carrageenan/milk gels. Effect of the ..:

, In: Gums and Stabilisers for the Food Industry 12,

Chapuis, C. ; Michon, C. ; Langendorff, V... - p. 131-138 , 2004

Link: https://doi.org/10.1039/..

11

Use of dynamic rheology for ice cream characterization:

, In: Gums and Stabilisers for the Food Industry 12,

Granger, C. ; Barey, P. ; Renouf, N... - p. 65-74 , 2004

Link: https://doi.org/10.1039/..

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

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/..

14

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/..

15

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/..