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Author/Creator Leduc, Arlette

1. Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera – A comparison with chymosin. (1st October 2017)

Authors:
Rayanatou, Issa Ado; Mahamadou, ElHadji Gounga; Garric, Gilles; Harel-Oger, Marielle; Leduc, Arlette; Jardin, Julien; Briard-Bion, Valérie; Cauty, Chantal; Adakal, Hassane; Grongnet, Jean François; Gaucheron, Frédéric
Journal:
Food chemistry
Issue:
Volume 232(2017)
Page Start:
405
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

2. The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy. (March 2020)

Authors:
Obeid, Sameh; Guyomarc'h, Fanny; Tanguy, Gaëlle; Leconte, Nadine; Rousseau, Florence; Dolivet, Anne; Leduc, Arlette; Wu, Xiaoxi; Cauty, Chantal; Jan, Gwénaël; Gaucheron, Frédéric; Lopez, Christelle
Journal:
Food research international
Issue:
Volume 129(2020)
Page Start:
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

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