G. Cuvelier

French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

G. Blancher, Sylvie Chollet, R. Kesteloot, 2007 .

High speed crack-off lines for domestic glassware

G. Cuvelier, W. Paszukiewicz, 1994 .

Keeping pace with changing demands

G. Cuvelier, W. Paszukiewicz, 1997 .

Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams -Part II

G. Cuvelier, Jack Legrand, Gholamreza Djelveh, 2008 .

Sensory evaluation of the texture of 49 commercial apple and pear purees

G. Cuvelier, J. Sieffermann, G. Cuvelier, 2007 .

Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method

G. Cuvelier, C. Michon, K. Konate, 2002 .