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Publications by Jean-Marie Bouvier

Physical and Rehydration Properties of Milk Protein Concentrates: Comparison of Spray-Dried and Extrusion-Porosified Powders

Dairy Science and Technology

English

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Casein-Based Powders: Characteristics and Rehydration Properties

Comprehensive Reviews in Food Science and Food Safety

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Lower Ultrafiltration Temperature Improves Membrane Performance and Emulsifying Properties of Milk Protein Concentrates

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Comparison of Nanofiltration and Evaporation Technologies on the Storage Stability of Milk Protein Concentrates

Dairy Science and Technology

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The Structure and Properties of Spray-Dried Powder

Japan Journal of Food Engineering

Manufacturing Engineering

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Profile of Spray-Dried Emulsions Stabilised by Milk Proteins

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

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Effect of Substituting Spray-Dried Plasma Protein for Milk Products in Starter Pig Diets

Kansas Agricultural Experiment Station Research Reports

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Physical and Structural Properties of Spray Dried Tamarind (Tamarindus indicaL.) Pulp Extract Powder With Encapsulating Hydrocolloids

International Journal of Food Properties

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Staphylococcal Food Poisoning Associated With Spray-Dried Milk

Epidemiology and Infection

Infectious Diseases

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Functional Properties of Milk Constituents: Application for Microencapsulation of Oils in Spray-Dried Emulsions – A Minireview

Dairy Science and Technology

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