1. Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake. (October 2017) Authors: Huc-Mathis, D.; Bousquières, J.; Mamou, M.; Bonazzi, C.; Michon, C. Journal: Food hydrocolloids Issue: Volume 71(2017) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. (April 2018) Authors: Ben-Harb, S.; Panouillé, M.; Huc-Mathis, D.; Moulin, G.; Saint-Eve, A.; Irlinger, F.; Bonnarme, P.; Michon, C.; Souchon, I. Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗