C Schorsch

Foam stability and interfacial properties of milk protein?surfactant systems

S ROUIMI, C Schorsch, C Valentini et al. · Food Hydrocolloids · 2004 · 174 citations

Food Colloid, Milk Protein, Rheology +3

Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation

C Schorsch, Hélène Carrié, Ian T. Norton · International Dairy Journal · 2000 · 126 citations

Biopolymer Gel, Engineering, Biochemistry +9

Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems

C Schorsch, M. G. K. Jones, Ian T. Norton · Food Hydrocolloids · 1999 · 121 citations

Food Chemistry, Engineering, Protein Folding +9

Viscoelastic properties of xanthangalactomannan mixtures: comparison of guar gum with locust bean gum

C Schorsch, Catherine Garnier, J.L. Doublier · Carbohydrate Polymers · 1997 · 106 citations

Food Chemistry, Locust Bean Gum, Food Physic +3

Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles

C Schorsch, Deborah K. Wilkins, Malcolm G. Jones et al. · Journal of Dairy Research · 2001 · 103 citations

Food Colloid, Casein Micelles, Food Biophysics +16