J. Courthaudon

发表

Reversible protein precipitation to ensure stability during encapsulation within PLGA microspheres.

J. Benoit, C. Montero-Menei, S. Marchal, 2008, European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V.

Medium‐size droplets of methyl ricinoleate are reduced by cell‐surface activity in the γ‐decalactone production by Yarrowia lipolytica

J. Nicaud, M. Aguedo, Y. Waché, 2000, Letters in applied microbiology.

Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers.

P. Barey, E. Bourlès, J. Courthaudon, 2006, Journal of colloid and interface science.

Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions

E. Dickinson, D. Dalgleish, J. Courthaudon, 1991 .

Arabinoxylan-lipid-based edible films and coatings. 3. Influence of drying temperature on film structure and functional properties.

F. Debeaufort, A. Voilley, C. Péroval, 2002, Journal of agricultural and food chemistry.

Arabinoxylan-lipids-based edible films and coatings. 2. Influence of sucroester nature on the emulsion structure and film properties.

F. Debeaufort, A. Voilley, C. Péroval, 2002, Journal of agricultural and food chemistry.

Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface

M. Anton, P. Saulnier, V. Beaumal, 2003 .

Covalent binding of glycosyl residues to bovine casein: effects on solubility and viscosity

B. Colas, D. Lorient, J. Courthaudon, 1989 .

Surface properties of the bovine casein components: relationships between structure and foaming properties

B. Closs, D. Lorient, J. Courthaudon, 1989, Journal of Dairy Research.

Effect of Interface in Model Food Emulsions on the Volatility of Aroma Compounds

A. Voilley, P. Landy, J. Courthaudon, 1996 .

Impact of vacuum cooking process on the texture degradation of selected apple cultivars.

E. Mehinagic, F. Jourjon, E. Bourlès, 2009, Journal of food science.

Competitive adsorption of lecithin and beta-casein in oil in water emulsions

E. Dickinson, W. Christie, J. Courthaudon, 1991 .

Composition of interfacial layers in complex food emulsions before and after aeration: effect of egg to milk protein ratio.

V. Martinet, C. Schorsch, S. Vaslin, 2005, Journal of dairy science.

Influence of emulsifier on the competitive adsorption of whey proteins in emulsions

E. Dickinson, Y. Matsumura, Andrea Williams, 1991 .

Effect of chemical glycosylation on the surface properties of the soluble fraction of casein.

B. Closs, D. Lorient, J. Courthaudon, 1990 .

Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate

J. Girardet, D. Lorient, S. Campagna, 1999 .

Purification of αs-, β-and κ-caseins by batchwise ion-exchange separation

P. Cayot, D. Lorient, J. Courthaudon, 1992, Journal of Dairy Research.

Characterization of industrial dried whey emulsions at different stages of spray-drying

P. Boiron, J. Courthaudon, E. Donz, 2014 .

Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release

E. Guichard, M. Charles, J. Courthaudon, 2000 .

Study of mechanism of lipolysis inhibition by bovine milk proteose-peptone component 3.

J. Girardet, S. Loye, D. Lorient, 1993, Journal of dairy science.