Christian Aymard

Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties

Bernard Cuq, Christian Aymard, Jean-Louis Cuq et al. · Journal of Food Science · 1995 · 227 citations

Functional Properties, Food Packaging, Engineering +17

Kinetics of thermal deactivation of enzymes: a simple three parameters phenomenological model can describe the decay of enzyme activity, irrespectively of the mechanism.

Christian Aymard, Abla Belarbi · Enzyme and Microbial Technology · 2000 · 128 citations

Parameters Phenomenological Model, Engineering, Cellular Enzymology +10

Biodegradable Packaging Made from Cottonseed Flour: Formation and Improvement by Chemical Treatments with Gossypol, Formaldehyde, and Glutaraldehyde

Catherine Marquié, Christian Aymard, J.L. Cuq et al. · Journal of Agricultural and Food Chemistry · 1995 · 105 citations

Relative humidity and temperature effects on mechanical and water vapor barrier properties of myofibrillar protein-based films

Bernard Cuq, Nathalie Gontard, Christian Aymard et al. · Polymer Gels and Networks · 1997 · 86 citations

Engineering, Temperature Effects, Biopolymers +5

HPLC Determination of the Reactive Lysine Content of Cottonseed Protein Films To Monitor the Extent of Cross-Linking by Formaldehyde, Glutaraldehyde, and Glyoxal

Catherine Marquié, Anne-Marie Tessier, Christian Aymard et al. · Journal of Agricultural and Food Chemistry · 1997 · 46 citations

Engineering, Hplc Determination, Reactive Lysine +17