Search Results - "DE LA Fuente, B. TARODO"

Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation by Lefebvre-Cases, E., La Fuente, B. Tarodo De, Cuq, J.L.

“…The addition of sodium dodecyl sulfate (SDS) during skim‐milk reconstitution contributed to a modification of hydrophobic interactions and, consequently, to…”
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Effect of Temperature of Milk Acidification on Rennet Gel Properties by Renault, C., Gastaldi, E., Cuq, J.L., De La Fuente, B. Tarodo

“…ABSTRACT Changes in mineral solubilization and rennet reaction rate were investigated after decreasing milk pH to 6.3 by lactic acid addition at a temperature…”
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Mechanisms of syneresis in rennet curd without mechanical treatment by Renault, C. (Universite Montpellier II, Montpellier, France.), Gastaldi, E, Lagaude, A, Cuq, J.L, Tarodo de la Fuente, B

“…An original method for syneresis evaluation was developed, based on image analysis which enabled direct monitoring of curd shrinkage. Image analysis was…”
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Influence of chemical agents on interactions in dairy products: Effect of SDS on casein micelles by Lefebvre-Cases, E., Gastaldi, E., Tarodo de la Fuente, B.

“…The addition of SDS during skim milk reconstitution is an original approach to study the effect of an ionic amphiphilic molecule on the milk system and…”
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Effect of SDS on Acid Milk Coagulability by Lefebvre-cases, E., DE LA Fuente, B. TARODO, Cuq, J.L.

“…ABSTRACT To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 °C in…”
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Functions of added calcium in acid milk coagulation by Gastaldi, E, Pellegrini, O, Lagaude, A, Tarodo de la Fuente, B

“…Changes in calcium solubilization and rennet reaction rate were investigated after the addition of calcium (6.25 mM) to reconstituted milk. Analysis of soluble…”
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Polysaccharide effects on cross-flow microfiltration of two red wines with a microporous alumina membrane by Belleville, M.P. (Institut National de la Recherche Agronomique, Montpellier, France), Brillouet, J.M, Tarodo de la Fuente, B, Moutounet, M

“…Two red wines, from the same cultivar, differing by polysaccharide content were filtered using cross-flow microfiltration with an alumina membrane, pore size…”
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Fouling colloids during microporous alumina membrane filtration of wine by Belleville, M.P. (Institut National de la Recherche Agronomique, Montpellier, France), Brillouet, J.M, Tarodo de la Fuente, B, Moutounet, M

“…Three different wines, from the same cultivar, were microfiltered using a device operating under static conditions and equiped with a section of monochanelled…”
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Micellar Transition State in Casein Between pH 5.5 and 5.0 by GASTALDI, E., LAGAUDE, A., DE LA FUENTE, B. TARODO

“…ABSTRACT pH‐induced changes in casein micelles during direct acidification and bacterial fermentation of reconstituted skim milk at 20°C were monitored by…”
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Acid milk gel formation as affected by total solids content by Gastaldi, E. (Universite Montpellier, Montpellier, France.), Lagaude, A, Marchesseau, S, Tarodo de la Fuente, B

“…Reconstituted skim milk with varying concentrations of total solids was coagulated using glucono-delta-lactone (GDL). Microscopic, turbidimetric and…”
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Rheological properties of renneted reconstituted milk gels by piezoelectric viscoprocess: effects of temperature and calcium phosphate by Lagoueyte, N. (Universite de Montpellier II, Montpellier, France.), Lagaude, A, Tarodo de la Fuente, B

“…Scanning electron microscopy (SEM) and rheology and permeability were used to evaluate effects of clotting temperature and calcium phosphate on renneted…”
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Temperature affects microstructure of renneted milk gel by Lagoueyte, N. (University of Montpellier, Montpellier, Frace.), Lablee, J, Lagaude, A, Tarodo de la Fuente, B

“…Scanning electron microscopy (SEM) and permeability measurements were used to evaluate the effect of coagulation temperature on renneted reconstituted milk gel…”
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