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JF
Juliane FLOURY
2
Documents
Identifiants chercheurs
- juliane-floury
- 0000-0001-8030-3690
Présentation
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Interfacial and (emulsion) gel rheology of hydrophobised whey proteinsInternational Dairy Journal, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩
Article dans une revue
hal-02317186v1
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Acid-induced gel properties of an alginate-in-whey protein emulsionEdible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France
Communication dans un congrès
hal-02107864v1
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