J. Cuq

发表

Osmotic dehydration of papaya : influence of process variables on the product quality

K. Heng, S. Guilbert, J. Cuq, 1990 .

Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

N. Gontard, S. Guilbert, J. Cuq, 1993 .

Chemistry, analysis, nutritional value, and toxicology of tryptophan in food. A review

J. Cuq, M. Friedman, 1988 .

Inactivation of Escherichia coli by carbon dioxide under pressure

J. Cuq, P. Ballestra, A. A. D. Silva, 1996 .

An original pH-reversible treatment of milk to improve rennet gelation

C. Guillaume, J. Cuq, L. Jimenez, 2004 .

Effect of Controlled κ-Casein Hydrolysis on Rheological Properties of Acid Milk Gels

C. Guillaume, N. Gontard, J. Cuq, 2003 .

Stability of casein micelle subjected to reversible CO2 acidification: Impact of holding time and chilled storage

A. Bot, J. Cuq, Sana Raouche, 2007 .

Osmotic dehydratation of kiwi fruits: influence of process variables on the color and ascorbic acid content

C. Vial, S. Guilbert, J. Cuq, 1991 .

Formation of lysino-alanine and lanthionine in various food proteins, heated at neutral or alkaline pH

J. Cuq, J. Cheftel, C. Aymard, 1978 .

Protein-polyphenol reactions

J. Cuq, R. Hurrell, P. Finot, 1982, British Journal of Nutrition.

Oxidation of methionine residues of food proteins and nutritional availability of protein-bound methionine sulphoxide

J. Cuq, L. Chartier, C. Cheftel, 1978 .

Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time

A. Bot, J. Cuq, Sana Raouche, 2008 .

Effect of pH on rennet clotting properties of CO2-acidified skim milk

C. Guillaume, J. Cuq, E. Gastaldi, 2004 .

Effect of salt addition on the micellar composition of milk subjected to pH reversible CO2 acidification.

C. Guillaume, J. Cuq, S. Marchesseau, 2002, Journal of dairy science.

Effect of Treatment by Gaseous Carbon Dioxide on the Colloidal Phase of Skim Milk

J. Cuq, B. T. D. L. Fuente, A. Lagaude, 1996 .

Influence of pH on Protein Interactions and Microstructure of Process Cheese

J. Cuq, E. Gastaldi, S. Marchesseau, 1997 .

Comparison of in-vitro proteolysis of casein and gluten as edible films or as untreated proteins

J. Cuq, C. Garcia-Rodenas, C. Aymard, 1994 .

Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology

Nathalie Gontard, Stéphane Guilbert, N. Gontard, 1992 .

Iron fortification of skim milk: Minerals and 57Fe Mössbauer study

A. Bot, J. Cuq, J. Jumas, 2009 .

Physicochemical Properties of Acylated Casein Micelles in Milk

J. Cuq, S. Marchesseau, V. Vidal, 2002 .

Effect of Succinylation on the Rennet Coagulation of Milk

J. Cuq, E. Gastaldi, S. Marchesseau, 1998 .

Biodegradability of packaging materials using a respirometric method

S. Guilbert, J. Cuq, V. Coma, 1994 .

Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties

N. Gontard, S. Guilbert, J. Cuq, 2007 .

Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers

N. Gontard, S. Guilbert, J. Cuq, 1997 .

Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid cross-links and isomerization of lysine residues.

M. Provansal, J. Cuq, J. Cheftel, 1975, Journal of agricultural and food chemistry.

Factors affecting the evaluation of the nutritional value of severely alkali-treated casein

J. Cuq, J. Berger, B. Possompès, 1989 .

Use of cysteine as a reducing agent during alkali treatment of proteins. Biochemical and nutritional effects

J. Cuq, P. Besançon, B. Possompès, 1983 .

Functional properties of myofibrillar protein-based biopackaging as affected by film thickness

Nathalie Gontard, Stéphane Guilbert, Bernard Cuq, 1996 .

Influence of chemical agents on casein interactions in dairy products: chemical modification of milk proteins

J. Cuq, S. Marchesseau, A. Lagaude, 1998 .

Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions.

J. Cuq, H. Watzke, C. Reiffers-Magnani, 2000 .

Covalent binding of glycosyl residues to .beta.-lactoglobulin: effects on solubility and heat stability

N. Kitabatake, J. Cuq, J. Cheftel, 1985 .

Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents

J. Cuq, E. Gastaldi, B. T. D. L. Fuente, 1998 .

Physiological and metabolic variations in Carcinus mediterraneus (Crustacea: Decapoda) parasitized by Thelohania maenadis (Microspora: Microsporida): An ecophysiopathological approach

J. Cuq, C. Vivarès, 1981 .

Effect of Temperature of Milk Acidification on Rennet Gel Properties

J. Cuq, E. Gastaldi, B. T. D. L. Fuente, 2000 .

Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH

J. Cuq, E. Dumay, J. Cheftel, 1991 .

Water vapour permeability of edible bilayer films of wheat gluten and lipids

N. Gontard, S. Guilbert, J. Cuq, 2007 .

Biodegradable Packaging Made from Cottonseed Flour: Formation and Improvement by Chemical Treatments with Gossypol, Formaldehyde, and Glutaraldehyde

S. Guilbert, J. Cuq, C. Aymard, 1995 .

Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties

S. Guilbert, J. Cuq, B. Cuq, 1995 .

OXIDATION OF METHIONINE RESIDUES OF CASEIN BY HYDROGEN PEROXIDE. Effects on In Vitro Digestibility

M. Provansal, J. Cuq, C. Cheftel, 1973 .

Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

J. Cuq, H. Watzke, C. Reiffers-Magnani, 1999 .

Rheological Model for the Mechanical Properties of Myofibrillar Protein-Based Films

N. Gontard, S. Guilbert, J. Cuq, 1996 .

Stability of Myofibrillar Protein-Based Biopackagings During Storage

N. Gontard, S. Guilbert, J. Cuq, 1996 .

Casein interactions studied by the surface plasmon resonance technique.

F. Roquet, J. Cuq, M. Pugnière, 2002, Journal of dairy science.

Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

J. Cuq, S. Marchesseau, A. Lagaude, 2004 .

Rennet-induced gelation of calcium and phosphate supplemented skim milk subjected to CO2 treatment.

C. Guillaume, J. Cuq, E. Gastaldi, 2004, Journal of dairy science.

Effect of K‐Casein Deglycosylation on the Acid Coagulability of Milk

J. Cuq, E. Cases, V. Vidal, 2003 .

Effect of SDS on Acid Milk Coagulability

J. Cuq, B. T. D. L. Fuente, E. Lefebvre-Cases, 2001 .

Mechanisms of syneresis in rennet curd without mechanical treatment

J. Cuq, E. Gastaldi, A. Lagaude, 1997 .

Water-holding capacity and characterization of protein interactions in processed cheese

J. Cuq, S. Marchesseau, 1995, Journal of Dairy Research.

Influence of Pressurized Carbon Dioxide on the Thermal Inactivation of Bacterial and Fungal Spores

J. Cuq, P. Ballestra, 1998 .

Continuous proteolysis with a stabilized protease. I. Chemical stabilization of an alkaline protease

J. Cuq, J. Boudrant, C. Cheftel, 1976, Biotechnology and bioengineering.