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Casein micelle/iota carrageenan interactions in milk: influence of temperature

V Langendorff, G Cuvelier, B Launay, C Michon, A Parker and C.G De Kruif
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DOI: 10.1016/S0268-005X(98)00087-3
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Aspects rhéologiques de la gélification de bioproduits

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Biofutur 1997 (168) 9 (1997)
DOI: 10.1016/S0294-3506(97)81593-1
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Adhesion to solid surfaces of gels of iota–carrageenan alone or in mixture with casein

Veronique Bosc, Ilaria Ferrari and Camille Michon
Colloids and Surfaces A: Physicochemical and Engineering Aspects 331 (1-2) 2 (2008)
DOI: 10.1016/j.colsurfa.2008.05.037
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Camille Michon, Gérard Cuvelier, Bernard Launay and Alan Parker
316 (2004)
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Influence of thermal history on the stability of gelatin gels

C Michon, G Cuvelier, P Relkin and B Launay
International Journal of Biological Macromolecules 20 (4) 259 (1997)
DOI: 10.1016/S0141-8130(97)00024-X
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Rheology and structure of mixtures of ι-carrageenan and sodium caseinate

Merveille Nono, Dominique Durand and Taco Nicolai
Food Hydrocolloids 27 (1) 235 (2012)
DOI: 10.1016/j.foodhyd.2011.07.002
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