Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

J C Vuillemard

Showing results (1-10 of 13) with videos related to

Pageof 2
Sort By:
Journal of Microencapsulation|October 1, 1991
Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidizationJ C Vuillemard
Critical Reviews in Biotechnology|January 1, 1994
Food bioconversions and metabolite production using immobilized cell technologyS Norton, J C Vuillemard
Journal of Dairy Science|July 1, 1999
Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantisA Daigle, D Roy, G Bélanger, et al.
Journal of Controlled Release : Official Journal of the Controlled Release Society|September 2, 1998
Release of enzymes from liposomes during cheese ripeningE Laloy, J C Vuillemard, P Dufour, et al.
Journal of Microencapsulation|March 1, 1996
Characterization of enzyme immobilization in liposomes prepared from proliposomesP Dufour, J C Vuillemard, E Laloy, et al.
Biotechnology and Bioengineering|July 22, 2008
Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technologyL Lamboley, C Lacroix, C P Champagne, et al.
Biomaterials, Artificial Cells, and Immobilization Biotechnology : Official Journal of the International Society for Artificial Cells and Immobilization Biotechnology|January 1, 1992
Large-scale blood substitute production using a microfluidizerA Vivier, J C Vuillemard, H W Ackermann, et al.
Journal of Dairy Science|April 25, 2009
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavorD St-Gelais, J Lessard, C P Champagne, et al.
Journal of Dairy Science|September 30, 2004
Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheeseL Sallami, E E Kheadr, I Fliss, et al.
Journal of Dairy Science|July 27, 2010
Characterization of aromatic properties of old-style cheese startersN Lacroix, D St-Gelais, C P Champagne, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Journal of Microencapsulation|October 1, 1991
Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidizationJ C Vuillemard
Critical Reviews in Biotechnology|January 1, 1994
Food bioconversions and metabolite production using immobilized cell technologyS Norton, J C Vuillemard
Journal of Dairy Science|July 1, 1999
Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantisA Daigle, D Roy, G Bélanger, et al.
Journal of Controlled Release : Official Journal of the Controlled Release Society|September 2, 1998
Release of enzymes from liposomes during cheese ripeningE Laloy, J C Vuillemard, P Dufour, et al.
Journal of Microencapsulation|March 1, 1996
Characterization of enzyme immobilization in liposomes prepared from proliposomesP Dufour, J C Vuillemard, E Laloy, et al.
Biotechnology and Bioengineering|July 22, 2008
Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technologyL Lamboley, C Lacroix, C P Champagne, et al.
Biomaterials, Artificial Cells, and Immobilization Biotechnology : Official Journal of the International Society for Artificial Cells and Immobilization Biotechnology|January 1, 1992
Large-scale blood substitute production using a microfluidizerA Vivier, J C Vuillemard, H W Ackermann, et al.
Journal of Dairy Science|April 25, 2009
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavorD St-Gelais, J Lessard, C P Champagne, et al.
Journal of Dairy Science|September 30, 2004
Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheeseL Sallami, E E Kheadr, I Fliss, et al.
Journal of Dairy Science|July 27, 2010
Characterization of aromatic properties of old-style cheese startersN Lacroix, D St-Gelais, C P Champagne, et al.
Pageof 2