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1دورية أكاديمية
المؤلفون: Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie F. Gauthier, Michel Britten, Yves Pouliot
المصدر: Foods, Vol 2, Iss 4, Pp 444-459 (2013)
مصطلحات موضوعية: yogurt, protein aggregates, texture properties, buttermilk, Chemical technology, TP1-1185
وصف الملف: electronic resource
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2
المؤلفون: Luca Amagliani, Maxime Saffon, Jannika Dombrowski, Juliana V.C. Silva
المصدر: Trends in Food Science & Technology. 118:261-272
مصطلحات موضوعية: Food security, Global challenges, Scope (project management), Agriculture, business.industry, Food products, Sustainability, Biochemical engineering, Business, Food components, Commercialization, Food Science, Biotechnology
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3
المؤلفون: Maxime Saffon, Supratim Ghosh, Michael T. Nickerson, Burcu Guldiken
المصدر: Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
مصطلحات موضوعية: chemistry.chemical_classification, Materials science, chemistry, Pulse (signal processing), Biophysics, Polysaccharide
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7a4f92333f793f682e678527f2e57845
https://doi.org/10.21748/am21.168 -
4
المؤلفون: Yves Pouliot, Michel Britten, Maxime Saffon, Rafael Jiménez-Flores
المصدر: International Dairy Journal. 48:60-65
مصطلحات موضوعية: Gel electrophoresis, chemistry.chemical_compound, Membrane, Chromatography, Chemistry, Reagent, Phospholipid, lipids (amino acids, peptides, and proteins), Food science, Protein aggregation, Applied Microbiology and Biotechnology, Milk fat globule, Food Science
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5
المؤلفون: Rafael Jiménez-Flores, Yves Pouliot, Maxime Saffon, Michel Britten
المصدر: Journal of Food Engineering. 132:21-28
مصطلحات موضوعية: chemistry.chemical_classification, Hydrophobic effect, Whey protein, Heat induced, Chromatography, Membrane, Chemistry, Thiol, Denaturation (biochemistry), Protein aggregation, Milk fat globule, Food Science
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6
المؤلفون: Maxime Saffon, Yves Pouliot, Michel Britten
المصدر: Journal of Food Engineering. 103:244-250
مصطلحات موضوعية: chemistry.chemical_classification, Whey protein, Chromatography, Rheology, Chemistry, Covalent bond, Casein, Yield (chemistry), Thiol, Denaturation (biochemistry), Food science, Ethylmaleimide, Food Science
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7
المؤلفون: Yves Pouliot, Caroline Richard, Adil Rocafi, Olivier Moroni, Sylvie F. Gauthier, Maxime Saffon, Sylvie L. Turgeon, Eric Lamiot, Abdérrazak Akbache
المصدر: Food Research International. 44:28-32
مصطلحات موضوعية: Lactalbumin, Bovine milk, animal structures, food.ingredient, Chemistry, digestive, oral, and skin physiology, food and beverages, Pasteurization, Modified milk ingredients, Sterilization (microbiology), law.invention, fluids and secretions, food, law, Toned milk, Casein, Skimmed milk, Food science, Food Science
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8
المؤلفون: Rafael Jiménez-Flores, Maxime Saffon, Sylvie F. Gauthier, Michel Britten, Véronique Richard, Yves Pouliot
المصدر: Foods
Foods; Volume 2; Issue 4; Pages: 444-459
Foods, Vol 2, Iss 4, Pp 444-459 (2013)مصطلحات موضوعية: Health (social science), food.ingredient, Chromatography, Chemistry, yogurt, protein aggregates, texture properties, buttermilk, food and beverages, Plant Science, Protein aggregation, lcsh:Chemical technology, Total dissolved solids, Health Professions (miscellaneous), Microbiology, Article, food, fluids and secretions, Skimmed milk, lcsh:TP1-1185, Food science, Food Science
وصف الملف: application/pdf