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Deterministic and random models of limited aggregation and gelation phenomenon
In this PhD thesis, we study limited aggregation models, modeling coalescence of particles with "arms", i.e. a fixed number of potential links. Hence, a particle... -
The structure and the rheology of caseinate and carrageenan mixtures
The carrageenan is a sulphated polysaccharide extracted from red algae. In a acqueous solution carrageenan change its conformation when we cool from a coil to a helix,... -
Influence of protein state on the phase separation and gelation within an aqu...
Two aqueous systems at 20°C in 0.1 M NaCl and pH 7.2 containing globular pea proteins and sodium alginate were investigated in this study. First, phase behavior of (i)... -
Physico-chemical properties of instant Kheer mix
International audience -
Hydratation des micelles de caséine et structure fractale des agrégats et des...
International audience -
Mineral modulation of thermal aggregation and gelation of whey proteins: from...
International audience
