Gelation by phase separation in a whey protein system: in-situ kinetics of aggregation.
D. Renard , P. Robert , C. Garnier , E. Dufour
Journal of Biotechnology 79 ( 3) 231 -244
13
2000
Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure
S. Bourriot , C. Garnier , J.-L. Doublier
Carbohydrate Polymers 40 ( 2) 145 -157
156
1999
Properties of cellulose/pectins composites: implication for structural and mechanical properties of cell wall.
G. Agoda-Tandjawa , S. Durand , C. Gaillard , C. Garnier
Carbohydrate Polymers 90 ( 2) 1081 -1091
60
2012
Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions
G. Agoda-Tandjawa , S. Durand , C. Gaillard , C. Garnier
Carbohydrate Polymers 87 ( 2) 1045 -1057
67
2012
Interactions of pectins with multivalent cations: Phase diagrams and structural aspects
M.A.V. Axelos , C. Garnier , C.M.G.C. Renard , J.-F. Thibault
Progress in Biotechnology 14 35 -45
14
1996
Rheology-structure properties of waxy maize starch–gellan mixtures
A.I. Rodríguez-Hernández , S. Durand , C. Garnier , A. Tecante
Food Hydrocolloids 20 ( 8) 1223 -1230
28
2006
Iota-carrageenan/casein micelles interactions: evidence at different scales
C. Garnier , C. Michon , S. Durand , G. Cuvelier
Colloids and Surfaces B: Biointerfaces 31 ( 1-4) 177 -184
33
2003
Microstructure and flow behaviour of liquid water-gelatin-locust bean gum systems
M.M. Alves , C. Garnier , J. Lefebvre , M.P. Gonçalves
Food Hydrocolloids 15 ( 2) 117 -125
24
2001
Dynamic viscoelasticity and thermal behaviour of pectin—calcium gels
C. Garnier , M.A.V. Axelos , J.-F. Thibault
Food Hydrocolloids 5 105 -108
19
1991
Gelation behaviour and rheological properties of κ/ι hybrid carrageenans
H. Chanvrier , S. Durand , C. Garnier , G. Sworn
139 -144
2
2004
Heat-induced gelation of bovine serum albumin- low methoxyl pectin systems
L. Donato , C. Garnier , B. Novales , J.-L. Doublier
227 -235
1
2004
Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins
M. Assad Bustillos , C. Jonchère , C. Garnier , A.L. Réguerre
Food Hydrocolloids 101 105553
26
2020
Native vs. damaged milk fat globules: Membrane properties affect the viscoelasticity of milk gels
M.C. Michalski , R. Cariou , F. Michel , C. Garnier
Journal of Dairy Science 85 ( 10) 2451 -2461
136
2002
RHEOLOGICAL BEHAVIOUR OF PECTIN LM/CALCIUM SOLUTIONS AND GELS
M.A.V. AXELOS , C. GARNIER , M. KOLB
Theoretical and Applied Rheology#R##N#Proceedings of the Xith International Congress On Rheology, Brussels, Belgium, August 17–21, 1992 502
1992
Evidence for in vitro Binding of Pectin Side Chains to Cellulose
Agata W Zykwinska , Marie-Christine J Ralet , Catherine D Garnier , Jean-François J Thibault
Plant Physiology 139 ( 1) 397 -407
428
2005
Gums and Hydrocolloids: Functional Aspects
Catherine Garnier , Gérard Cuvelier , Jean-Louis Doublier
CRC Press 307 -354
63
2017
Texture et flaveur des aliments : vers une conception maîtrisée
Isabelle Deleris , Patrick Etievant , Laurent Brachais , Claude Genot
Educagri Editions 298
2012
Phase separation, rheology and structure of micellar casein-galactomannan mixtures
Sophie Bourriot , Catherine Garnier , Jean-Louis Doublier
International Dairy Journal 9 ( 3-6) 353 -357
101
1999
Pectin-modifying enzymes and pectin-derived materials: applications and impacts
Estelle Bonnin , Catherine Garnier , Marie-Christine Ralet
Applied Microbiology and Biotechnology 98 ( 2) 519 -532
63
2014
Selectivity and cooperativity in the binding of calcium ions by pectins
Catherine Garnier , Monique A.V. Axelos , Jean-François Thibault
Carbohydrate Research 256 ( 1) 71 -81
69
1994