Suivre
Bernard CUQ
Bernard CUQ
Adresse e-mail validée de supagro.fr
Titre
Citée par
Citée par
Année
Technology and applications of edible protective films
S Guilbert, N Gontard, B Cuq
Packaging technology and science 8 (6), 339-346, 1995
9051995
Proteins as raw materials for films and coatings: definitions, current status, and opportunities
JM Krochta
Protein-based films and coatings 1, 1-40, 2002
6242002
Proteins as agricultural polymers for packaging production
B Cuq, N Gontard, S Guilbert
Cereal chemistry 75 (1), 1-9, 1998
6161998
Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers
B Cuq, N Gontard, JL Cuq, S Guilbert
Journal of Agricultural and Food Chemistry 45 (3), 622-626, 1997
3881997
Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films
N Gontard, R Thibault, B Cuq, S Guilbert
Journal of Agricultural and Food Chemistry 44 (4), 1064-1069, 1996
3881996
Edible packaging films based on fish myofibrillar proteins: formulation and functional properties
B Cuq, C Aymard, JL CUQ, S Guilbert
Journal of Food Science 60 (6), 1369-1374, 1995
3441995
Recent innovations in edible and/or biodegradable packaging materials
S Guilbert, B Cuq, N Gontard
Food Additives & Contaminants 14 (6-7), 741-751, 1997
2941997
Edible films and coatings as active layers
B Cuq, N Gontard, S Guilbert
Active food packaging, 111-142, 1995
2821995
Functional properties of myofibrillar protein‐based biopackaging as affected by film thickness
B Cuq, N Gontard, JL CUQ, S Guilbert
Journal of food science 61 (3), 580-584, 1996
2401996
Mechanical and thermomechanical properties of films based on whey proteins as affected by plasticizer and crosslinking agents
G Galietta, L Di Gioia, S Guilbert, B Cuq
Journal of Dairy Science 81 (12), 3123-3130, 1998
2381998
Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol
M Pouplin, A Redl, N Gontard
Journal of agricultural and food chemistry 47 (2), 538-543, 1999
2191999
Edible wheat gluten film: influence of water content on glass transition temperature
N Gontard, S Ring
Journal of Agricultural and Food Chemistry 44 (11), 3474-3478, 1996
1991996
Flowability, cohesive, and granulation properties of wheat powders
V Landillon, D Cassan, MH Morel, B Cuq
Journal of Food Engineering 86 (2), 178-193, 2008
1662008
Food powders engineering, between knowhow and science: Constraints, stakes and opportunities
B Cuq, E Rondet, J Abecassis
Powder technology 208 (2), 244-251, 2011
1482011
State diagrams to help describe wheat bread processing
B Cuq, J Abecassis, S Guilbert
International journal of food science & technology 38 (7), 759-766, 2003
1382003
Comparative study of particle structure evolution during water sorption: skim and whole milk powders
I Murrieta-Pazos, C Gaiani, L Galet, B Cuq, S Desobry, J Scher
Colloids and Surfaces B: Biointerfaces 87 (1), 1-10, 2011
1232011
Study of the temperature effect on the formation of wheat gluten network: influence on mechanical properties and protein solubility
B Cuq, F Boutrot, A Redl, V Lullien-Pellerin
Journal of Agricultural and Food Chemistry 48 (7), 2954-2959, 2000
1182000
Distribution of water between wheat flour components: A dynamic water vapour adsorption study
AD Roman-Gutierrez, S Guilbert, B Cuq
Journal of Cereal Science 36 (3), 347-355, 2002
1132002
Mechanisms of heat-mediated aggregation of wheat gluten protein upon pasta processing
M Wagner, MH Morel, J Bonicel, B Cuq
Journal of Agricultural and Food Chemistry 59 (7), 3146-3154, 2011
1082011
Formation and properties of fish myofibrillar protein films and coatings
B Cuq
Protein-based films and coatings, 213-232, 2002
1042002
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20