D. Pâquet

发表

Fermentation by lactic acid bacteria at two temperatures of pre-heated reconstituted milk. I - Behaviour of proteins and minerals

G. Brûlé, M. Famelart, M. Piot, 2003 .

Immunological relationship between the hydrophobic fraction of proteose-peptone and the milk fat globule membrane of bovine milk.

D. Pâquet, J. L. le Deaut, Y. Nejjar, 1986, The International journal of biochemistry.

Study of a Hydrophobic Protein Fraction Isolated from Milk Proteose-Peptone

G. Linden, D. Pâquet, Y. Nejjar, 1988 .

Inhibiting and activating effects of skim milks and proteose-peptone fractions on spontaneous lipolysis and purified lipoprotein lipase activity in bovine milk

D. Pâquet, P. Cartier, Yves Chillard, 1990 .

Proteolysis of αs1‐Casein by Papain in a Complex Environment. Influence of Ionic Strength on the Kinetic Constants

G. Linden, D. Pâquet, T. Sanogo, 1990 .

Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions

D. Lorient, D. Pâquet, A. Tomás, 1994 .

Proteolytic Activity of a Bacillus subtilis Neutral Protease Preparation upon Caseins and Whey Proteins of Cow's Milk

G. Linden, D. Pâquet, J. Ramet, 1986 .

Proteolysis of αs1-casein by papain in a complex environment. Influence of ionic strength on the reaction products.

G. Linden, D. Pâquet, T. Sanogo, 1990 .

Comparative study of two Mucor miehei acid proteinases. Purification and some molecular properties.

C. Alais, D. Pâquet, A. Lagrange, 1980, The International journal of biochemistry.

Variation in content and composition of phenolic compounds in permanent pastures according to botanical variation.

J. Lamaison, A. Cornu, J. Besle, 2010, Journal of agricultural and food chemistry.

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2

F. Guyomarc'h, G. Brûlé, M. Famelart, 2006, Journal of Dairy Research.

Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions

D. Lorient, D. Pâquet, A. Tomás, 1994 .

Alkaline Phosphatase Activity in Transparent Milk and Cream

G. Linden, D. Pâquet, 1981 .

Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction

G. Brûlé, M. Famelart, A. Laligant, 2003 .

Delineation of discrete conduit networks in karst aquifers via combined analysis of tracer tests and geophysical data

G. Porel, J. Bodin, D. Pâquet, 2021, Hydrology and Earth System Sciences.

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

F. Guyomarc'h, G. Brûlé, M. Famelart, 2009 .

The structure of casein in heated suspensions affects the acid gelatin of milk

G. Brûlé, M. Famelart, A. Laligant, 2003 .

Utilization of whey fractions as a substitute for fetal calf serum in culture media

P. Nabet, C. Legrand, J. Bour, 1988 .

Enzymatic Proteolysis of Milk Proteins, in a Salt Environment, with a Bacillus subtilis Neutral Protease Preparation

D. Pâquet, J. Ramet, E. E. Mayda, 1985 .

Electrophoretic and chromatographic behavior of the proteose-peptone fraction of cows milk

C. Alais, D. Pâquet, Y. Nejjar, 1985 .

The PP3 component of the proteose-peptone. Extraction from unheated skim milk.

G. Linden, D. Pâquet, Y. Nejjar, 1990 .

Acid gelation of colloidal calcium phosphate-depleted preheated milk

G. Brûlé, M. Famelart, D. Pâquet, 2009 .

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

G. Brûlé, M. Famelart, D. Pâquet, 2008 .

The rebodying of stirred yoghurt: interactions between proteins

F. Guyomarc'h, G. Brûlé, M. Famelart, 2008, Journal of Dairy Research.