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Biomacromolecules|December 30, 2010
Particle diffusion in globular protein gels in relation to the gel structureGireeshkumar Balakrishnan, Dominique Durand, Taco NicolaiJournal of Colloid and Interface Science|September 27, 2012
Relation between the gel structure and the mobility of tracers in globular protein gelsGireeshkumar Balakrishnan, Taco Nicolai, Dominique DurandLangmuir : the ACS Journal of Surfaces and Colloids|March 8, 2012
Particles trapped at the droplet interface in water-in-water emulsionsGireeshkumar Balakrishnan, Taco Nicolai, Lazhar Benyahia, et al.Biomacromolecules|November 15, 2005
Jamming and gelation of dense beta-casein micelle suspensionsMaud Panouillé, Dominique Durand, Taco NicolaiSoft Matter|September 10, 2020
The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gelsSoraya Mehalebi, Taco Nicolai, Dominique DurandInternational Journal of Biological Macromolecules|May 20, 2008
Light scattering study of heat-denatured globular protein aggregatesSoraya Mehalebi, Taco Nicolai, Dominique DurandBiomacromolecules|December 1, 2007
Scattering and turbidity study of the dissociation of casein by calcium chelationAnne Pitkowski, Taco Nicolai, Dominique DurandBiomacromolecules|March 20, 2010
Salt-induced gelation of globular protein aggregates: structure and kineticsKomla Ako, Taco Nicolai, Dominique DurandJournal of Colloid and Interface Science|August 5, 2008
Structure and dynamical mechanical properties of suspensions of sodium caseinateAnne Pitkowski, Dominique Durand, Taco NicolaiBiomacromolecules|January 10, 2006
Effect of the cluster size on the micro phase separation in mixtures of beta-lactoglobulin clusters and kappa-carrageenanKarine Baussay, Taco Nicolai, Dominique DurandPageof 27