R. Barbar

Physicochemical characterization of a modified cellulose acetate membrane for the design of oil-in-water emulsion disruption devices

J. Fanni, M. Parmentier, J. Ehrhardt, 2008 .

Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs

P. Chalier, C. Sánchez, Chutima Aphibanthammakit, 2020, Food chemistry: X.

Multiscale characterization of individualized beta-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions.

C. Sánchez, L. Bovetto, C. Schmitt, 2009, Langmuir : the ACS journal of surfaces and colloids.

Effect of dairy powder rehydration state on gel formation during yogurt process

M. Karam, J. Scher, C. Gaiani, 2012, Journal of Dairy Research.

Influence of odor function and color symbolism in odor–color associations: A French–Lebanese–Taiwanese cross-cultural study☆

M. Jacquot, R. Barbar, Léa Nehmé, 2016 .

Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing

B. Cuq, Marie-Hélène Laurent, R. Hammami, 2022, Foods.

Changes in physico-chemical properties and water status of durum wheat constituents in pasta due to processing and cooking

B. Cuq, A. Réau, R. Barbar, 2023, Journal of Cereal Science.

Effect of whey powder rehydration and dry‐denaturation state on acid milk gels characteristics

M. Karam, J. Scher, C. Gaiani, 2017 .