Search filters

List of works by Camille Michon

A novel rheo-optical device for studying complex fluids in a double shear plate geometry.

scientific article

Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese

scientific article published on 01 April 2009

Effect of crumb cellular structure characterized by image analysis on cake softness

scientific article

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

scientific article published on 15 May 2015

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres, using a multi-compartmental and dynamic system (1): viscosity measurement and prediction.

scientific article published on 3 March 2015

Influence of thermal history on the stability of gelatin gels

scientific article published on 01 July 1997

Interplay between phase separation and gel formation in stirred acid milk/guar gum gels: Effect of acidification rate

scientific article published on 01 September 2014

Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions.

scientific article published on 21 June 2017

Starch/carrageenan/milk proteins interactions studied using multiple staining and Confocal Laser Scanning Microscopy.

scientific article

Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in rats.

scientific article published on 17 May 2017

The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism

scientific article published on 04 March 2011

Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.

scientific article

Paulina is supported by:

About Paulina

Help