A. Desrumaux

发表

Elaboration of controlled structure foams with the SMX static mixer

J. Legrand, C. Loisel, E. Talansier, 2013 .

Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates

J. Bouvier, J. Burri, A. Desrumaux, 1998 .

Degradation of methylcellulose during ultra-high pressure homogenisation

J. Floury, J. Legrand, M. Axelos, 2002 .

Effect of high pressure homogenisation on methylcellulose as food emulsifier

J. Floury, J. Legrand, M. Axelos, 2003 .

Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

J. Legrand, V. Lechevalier, C. Loisel, 2009 .

Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

Juliane Floury, Anne Desrumaux, J. Legrand, 2002 .

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Juliane Floury, Anne Desrumaux, J. Floury, 2000 .

Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena

Jack Legrand, Juliane Floury, Anne Desrumaux, 2004 .

Functional properties of whey proteins as affected by dynamic high-pressure treatment

J. Legrand, C. Loisel, A. Desrumaux, 2006 .

Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics

A. Desrumaux, Julie Marcand, 2002 .

Analysis of a new type of high pressure homogeniser. A study of the flow pattern

Jérôme Bellettre, Jack Legrand, Juliane Floury, 2004 .

Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions

J. Doublier, C. Loisel, A. Desrumaux, 2009 .