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Véronique Suzanne Santé-Lhoutellier
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The effect of origin of the gelatine and ageing on the secondary structure and water dissolutionFood Hydrocolloids, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩
Article dans une revue
hal-01608331v1
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Gelatin dissolution is more affected by the structure than the water mobility16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands
Communication dans un congrès
hal-01602216v1
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Effect of the production sites and aging on gelatin structure29. EFFoST International Conference, Nov 2015, Athene, Greece
Communication dans un congrès
hal-01935635v1
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