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Boué, F.
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1

Rheology–structure relationship of a model nanocomposite ma..:

, In: Trends in Colloid and Interface Science XVII,
Oberdisse, J. ; Boué, F. - p. 124-129 , 2004
Link: https://doi.org/10.1007/..
 
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2

Protein–Polysaccharide Mixtures: Structure and Effect of Sh..:

, In: Food Colloids,
Renard, D. ; Lefebvre, J. ; Boué, F. - p. 303-315 , 2004
Link: https://doi.org/10.1533/..
 
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3

Polymer Chains in Gels, Deformation of:

, In: Encyclopedia of Materials: Science and Technology,
Boué, F. - p. 7223-7227 , 2001
Link: https://doi.org/10.1016/..
 
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4

Solution and Gelation Properties of Protein-Polysaccharide ..:

, In: Gums and Stabilisers for the Food Industry 9,
Renard, D. ; Lefebvre, J. ; Boué, F. - p. 189-201 , 1998
Link: https://doi.org/10.1533/..
 
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