Statistics
Publications
1
Citations
153
H-Index
1
Active since
1989
Affiliations
KU Leuven(Current)
A. Bassier is an author at KU Leuven specializing in casein-whey interactions, heat-induced protein aggregation, and food chemistry.
Publications per year
1989–1989
1
1
Effect of Heat-Induced Association of Whey Proteins and Casein Micelles on Yogurt Texture
J. Mottar, A. Bassier, Marcel Joniau et al. · Journal of Dairy Science · 1989 · 153 citations · Full text
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