Pouvreau, Laurice

TiFN · Nederlands Instituut Voor Zuivel Oonderzoek

2 papers on CoChatORCID 0000-0003-4121-2483

Most cited papers

Verified
Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
Jose, J., Pouvreau, L., & Martin, A. H. (2016) · Food Hydrocolloids
Proteins in Food SystemsPolysaccharides Composition and Applications
Cited by 117
Verified
Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness
Urbonaite, V., de Jongh, H. H. J., van der Linden, E., & Pouvreau, L. (2015) · Food Hydrocolloids
Proteins in Food SystemsPolysaccharides Composition and Applications
Cited by 88

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