Viscoelastic characterization of Cheese
Real-time monitoring of Yogurt Gelling
Textural properties of Yogurts
Optimizing the texture of a Low Fat emulsion
Optimizing the cost of a Low Fat emulsion
Real time monitoring of emulsions stability thanks to microrheology
Biopolymers : viscosifiers & gelling agents
Biopolymers : determination of the optimal gelling agent concentration
Biopolymers : influence of salt concentration & type
Biopolymers : synergy between carrageenan and locust bean gum
Biopolymers : suitability for low-fat products
Biopolymers : tablet manufacturing with hydroxypropyl methylcellulose
Chemical and physical gel point tuning
Evaluation of protein impact on yoghurt textures
Wax and fatty compounds : various applications about crystallization
Microrheological and Sensorial properties correlation
Master Curve Theory
Carrageenan gelling
Dairy products analysis
Milk coagulation ability
Wax crystalization
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