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article (11)

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2004 (1)

2000 (3)

1998 (2)

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1995 (4)

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Article

Les émulsifiants dans les produits de boulangerie industrielle : Modes d'action, rôles et utilisations.
Authors: Delacharlerie, S. --- Blecker, C. --- Kegelaers, Y. --- Deroanne, C. --- Faculté universitaire des sciences agronomiques de Gembloux.
Year: 2004 Publisher: [S.l.] : [s.n.],

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Keywords
Pain --- Bread --- Texture --- Texture --- Emulsifiers --- Emulsifiers --- Rheological properties --- Rheological properties

Article

Influence of nitrogen applications on starch-gluten processing of winter wheat flour.
Authors: Dubois, A. --- Bollen, L. --- Deroanne, C. --- Faculté universitaire des sciences agronomiques de Gembloux.
Year: 1996 Publisher: [S.l.] : [s.n.],

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Wheats --- Wheats --- Flours --- Flours --- Gluten --- Gluten --- Yeasts --- Yeasts --- peptides --- peptides --- proteins --- proteins --- Rheological properties --- Rheological properties

Article

Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.
Authors: Delcour, J. A. --- Vansteelandt, J. --- Hythier, M. C. --- Abecassis, J. --- Sindic, M. --- et al.
Year: 2000 Publisher: [S.l.] : [s.n.],

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Triticum durum --- Triticum durum --- Pasta --- Pasta --- Gluten --- Gluten --- Starch --- Starch --- Quality --- Quality --- Rheological properties --- Rheological properties

Article

Effect of dry ultra-fine size reduction on physico-chemical properties of pea starch.
Authors: Jacqmin, S. --- Paquot, M. --- Faculté universitaire des sciences agronomiques de Gembloux.
Year: 1995 Publisher: [S.l.] : [s.n.],

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Peas --- Peas --- Starch --- Starch --- Dimensions. --- Dimensions --- chemicophysical properties --- chemicophysical properties --- Rheological properties --- Rheological properties --- Micronization --- Micronization

Article

Carrageenan gelification under high hydrostatic pressure : Preparation and processing of solutions and analysis of gels obtained.
Authors: Steyer, B. --- Bera, F. --- Massaux, C. --- Sindic, M. --- Blecker, C. --- et al.
Year: 1998 Publisher: [S.l.] : [s.n.],

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Polysaccharides --- Polysaccharides --- Food additives --- Food additives --- Jellification --- Jellification --- Heat treatment --- Heat treatment --- Pressure --- Pressure --- Rheological properties --- Rheological properties

Article

Modification of the interfacial properties of whey by enzymic hydrolysis of the residual fat.
Authors: Blecker, C. --- Cerne, V. --- Paquot, M. --- Lognay, G. --- Sensiboni, A. --- et al.
Year: 1995 Publisher: [S.l.] : [s.n.],

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Whey --- Whey --- Hydrolysis --- Hydrolysis --- residues --- residues --- Milk fat --- Milk fat --- Enzyme activity --- Enzyme activity --- Milk protein --- Milk protein --- Rheological properties --- Rheological properties

Article

High pressure-induced gel formation of chicken meat patties.
Authors: Massaux, C. --- Béra, F. --- Bera, F. --- Sindic, M. --- Deroanne, C. --- et al.
Year: 2000 Publisher: [S.l.] : [s.n.],

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Chicken meat --- Chicken meat --- Meat products --- Meat products --- proteins --- proteins --- Jellification --- Jellification --- Rheological properties --- Rheological properties --- Heat treatment --- Heat treatment --- Pressure --- Pressure

Article

Evolution des connaissances sur la membrane du globule gras du lait : Synthèse bibliographique.
Authors: Danthine, S. --- Blecker, C. --- Paquot, M. --- Innocente, N. --- Deroanne, C. --- et al.
Year: 2000 Publisher: [S.l.] : [s.n.],

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Milk fat --- Milk fat --- membranes --- membranes --- Chemical composition --- Chemical composition --- chemical structure --- chemical structure --- Rheological properties --- Rheological properties --- chemicophysical properties --- chemicophysical properties

Article

Dynamic surface properties of the proteose-peptone : Fraction of bovine milk.
Authors: Innocente, N. --- Corradini, C. --- Blecker, C. --- Paquot, M. --- Faculté universitaire des sciences agronomiques de Gembloux.
Year: 1998 Publisher: [S.l.] : [s.n.],

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Cow milk --- Cow milk --- proteins --- proteins --- peptides --- peptides --- chemicophysical properties --- chemicophysical properties --- Surfactants --- Surfactants --- Air water interface --- Air water interface --- Rheological properties --- Rheological properties --- Emulsifying --- Emulsifying --- foaming --- foaming

Article

Surface properties of the milk fat globule membrane : competition between casein and membrane material.
Authors: Razafindralambo, H. --- Dumont de Chassart, Q. --- Paquot, M. --- Faculté universitaire des sciences agronomiques de Gembloux.
Year: 1995 Publisher: [S.l.] : [s.n.],

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milk --- milk --- Milk fat --- Milk fat --- Heat treatment --- Heat treatment --- chemical structure --- chemical structure --- cell membranes --- cell membranes --- Agglomerating --- Agglomerating --- Casein --- Casein --- Cream --- Cream --- Emulsifying --- Emulsifying --- Rheological properties --- Rheological properties

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