1. Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders. (15th September 2017) Authors: Chever, S.; Méjean, S.; Dolivet, A.; Mei, F.; Den Boer, C.M.; Le Barzic, G.; Jeantet, R.; Schuck, P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 83(2017) Page Start: 33 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Caking of lactose: A critical review. (July 2016) Authors: Carpin, M.; Bertelsen, H.; Bech, J.K.; Jeantet, R.; Risbo, J.; Schuck, P. Journal: Trends in food science & technology Issue: Volume 53(2016) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey. (February 2019) Authors: Tanguy, G.; Tuler-Perrone, I.; Dolivet, A.; Santellani, A.C.; Leduc, A.; Jeantet, R.; Schuck, P.; Gaucheron, F. Journal: Food research international Issue: Volume 116(2019) Page Start: 175 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of calcium content and flow regime on whey protein fouling and cleaning in a plate heat exchanger. (February 2015) Authors: Khaldi, M.; Blanpain-Avet, P.; Guérin, R.; Ronse, G.; Bouvier, L.; André, C.; Bornaz, S.; Croguennec, T.; Jeantet, R.; Delaplace, G. Journal: Journal of food engineering Issue: Volume 147(2015:Feb.) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena. (March 2018) Authors: Khaldi, M.; Croguennec, T.; André, C.; Ronse, G.; Jimenez, M.; Bellayer, S.; Blanpain-Avet, P.; Bouvier, L.; Six, T.; Bornaz, S.; Jeantet, R.; Delaplace, G. Journal: International dairy journal Issue: Volume 78(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Efficient process for the production of permeate powders. (June 2017) Authors: Tanguy, G.; Dolivet, A.; Méjean, S.; Garreau, D.; Talamo, F.; Postet, P.; Jeantet, R.; Schuck, P. Journal: Innovative food science & emerging technologies Issue: Volume 41(2017) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. How does particle size influence caking in lactose powder?. (September 2017) Authors: Carpin, M.; Bertelsen, H.; Dalberg, A.; Bech, J.K.; Risbo, J.; Schuck, P.; Jeantet, R. Journal: Journal of food engineering Issue: Volume 209(2017) Page Start: 61 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina. (January 2015) Authors: Hafsa, I.; Mandato, S.; Ruiz, T.; Schuck, P.; Jeantet, R.; Mejean, S.; Chevallier, S.; Cuq, B. Journal: Journal of food engineering Issue: Volume 145(2015:Jan.) Page Start: 25 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Impurities enhance caking in lactose powder. (April 2017) Authors: Carpin, M.; Bertelsen, H.; Dalberg, A.; Roiland, C.; Risbo, J.; Schuck, P.; Jeantet, R. Journal: Journal of food engineering Issue: Volume 198(2017) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Mg2+ improves the thermotolerance of probiotic Lactobacillus rhamnosus GG, Lactobacillus casei Zhang and Lactobacillus plantarum P‐8. (1st April 2017) Authors: Yang, Y.; Huang, S.; Wang, J.; Jan, G.; Jeantet, R.; Chen, X.D. Journal: Letters in applied microbiology Issue: Volume 64:Number 4(2017:Apr.) Page Start: 283 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗