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Colloids and Surfaces. B, Biointerfaces|June 11, 2005
Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence: avoiding the need for centrifugationC Granger, P Barey, J Toutain, et al.Colloids and Surfaces. B, Biointerfaces|May 17, 2005
Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristicsC Granger, P Barey, P Veschambre, et al.Journal of Dairy Science|July 21, 2004
Short communication: impact of formulation on ice cream microstructures: an oscillation thermo-rheometry studyC Granger, V Langendorff, N Renouf, et al.Journal of Colloid and Interface Science|October 11, 2005
Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layersA Tual, E Bourles, P Barey, et al.Carbohydrate Polymers|November 27, 2013
Starch/carrageenan/milk proteins interactions studied using multiple staining and Confocal Laser Scanning MicroscopyA Matignon, G Moulin, P Barey, et al.Pageof 1