Search Results - "Chever, S."

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  1. 1
    Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders

    Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders by Chever, S., Méjean, S., Dolivet, A., Mei, F., Den Boer, C.M., Le Barzic, G., Jeantet, R., Schuck, P.

    Published in Food science & technology (15-09-2017)
    “…In general, milk powders are submitted to agglomeration in order to enhance their rehydration properties. This study evaluated the impact of six different…”
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  2. 2
    High-protein fat-free acid milk gels: Control of protein composition and heat treatment

    High-protein fat-free acid milk gels: Control of protein composition and heat treatment by Chever, S., Guyomarc'h, F., Beaucher, E., Famelart, M.H.

    Published in International dairy journal (01-08-2014)
    “…Skim milk supplemented with calcium caseinate (Ca-Cas) and whey protein isolate (WPI) at different ratios was preheated at 72–90 °C for 7 min and subsequently…”
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  3. 3
    OP015 IN VITRO STIMULATION OF INTESTINAL B-DEFENSINS 1 AND 2 BY PROBIOTIC BACTERIA

    OP015 IN VITRO STIMULATION OF INTESTINAL B-DEFENSINS 1 AND 2 BY PROBIOTIC BACTERIA by Petit, V, Chever, S, Julita, M, Garcia-Rodenas, C, Bergonzelli, G

    Published in Clinical nutrition. Supplements (2011)
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