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C Gaiani

Showing results (1-10 of 18) with videos related to

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Journal of Dairy Science|December 25, 2010
Characterization of high-milk-protein powders upon rehydration under various salt concentrationsR Hussain, C Gaiani, L Aberkane, et al.
Journal of Dairy Science|January 20, 2007
Dairy powder rehydration: influence of protein state, incorporation mode, and agglomerationC Gaiani, P Schuck, J Scher, et al.
Journal of Dairy Science|July 20, 2005
Use of a turbidity sensor to characterize micellar casein powder rehydration: influence of some technological effectsC Gaiani, S Banon, J Scher, et al.
Journal of Dairy Science|September 4, 2012
Combined effect of heat treatment and ionic strength on the functionality of whey proteinsR Hussain, C Gaiani, C Jeandel, et al.
Colloids and Surfaces. B, Biointerfaces|July 9, 2013
Interest of energy dispersive X-ray microanalysis to characterize the surface composition of milk powder particlesI Murrieta-Pazos, L Galet, C Rolland, et al.
Colloids and Surfaces. B, Biointerfaces|December 3, 2014
Toward a better determination of dairy powders surface composition through XPS matrices developmentY Nikolova, J Petit, C Sanders, et al.
Colloids and Surfaces. B, Biointerfaces|May 27, 2011
Comparative study of particle structure evolution during water sorption: skim and whole milk powdersI Murrieta-Pazos, C Gaiani, L Galet, et al.
Colloids and Surfaces. B, Biointerfaces|April 20, 2006
Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration propertiesC Gaiani, J J Ehrhardt, J Scher, et al.
Annual Review of Food Science and Technology|January 12, 2019
Food Matrix Design for Effective Lactic Acid Bacteria DeliveryF Gomand, F Borges, J Burgain, et al.
Colloids and Surfaces. B, Biointerfaces|October 9, 2009
How surface composition of high milk proteins powders is influenced by spray-drying temperatureC Gaiani, M Morand, C Sanchez, et al.
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Journal of Dairy Science|December 25, 2010
Characterization of high-milk-protein powders upon rehydration under various salt concentrationsR Hussain, C Gaiani, L Aberkane, et al.
Journal of Dairy Science|January 20, 2007
Dairy powder rehydration: influence of protein state, incorporation mode, and agglomerationC Gaiani, P Schuck, J Scher, et al.
Journal of Dairy Science|July 20, 2005
Use of a turbidity sensor to characterize micellar casein powder rehydration: influence of some technological effectsC Gaiani, S Banon, J Scher, et al.
Journal of Dairy Science|September 4, 2012
Combined effect of heat treatment and ionic strength on the functionality of whey proteinsR Hussain, C Gaiani, C Jeandel, et al.
Colloids and Surfaces. B, Biointerfaces|July 9, 2013
Interest of energy dispersive X-ray microanalysis to characterize the surface composition of milk powder particlesI Murrieta-Pazos, L Galet, C Rolland, et al.
Colloids and Surfaces. B, Biointerfaces|December 3, 2014
Toward a better determination of dairy powders surface composition through XPS matrices developmentY Nikolova, J Petit, C Sanders, et al.
Colloids and Surfaces. B, Biointerfaces|May 27, 2011
Comparative study of particle structure evolution during water sorption: skim and whole milk powdersI Murrieta-Pazos, C Gaiani, L Galet, et al.
Colloids and Surfaces. B, Biointerfaces|April 20, 2006
Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration propertiesC Gaiani, J J Ehrhardt, J Scher, et al.
Annual Review of Food Science and Technology|January 12, 2019
Food Matrix Design for Effective Lactic Acid Bacteria DeliveryF Gomand, F Borges, J Burgain, et al.
Colloids and Surfaces. B, Biointerfaces|October 9, 2009
How surface composition of high milk proteins powders is influenced by spray-drying temperatureC Gaiani, M Morand, C Sanchez, et al.
Pageof 2