Véronique Arnoult-Delest

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Marie Renan, Fanny Guyomarc’H, Véronique Arnoult-Delest et al. · International Dairy Journal · 2008 · 43 citations

Engineering, Rheological Properties, Biochemical Engineering +6

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2

Marie Renan, Omar Mekmene, Marie‐Hélène Famelart et al. · Journal of Dairy Research · 2006 · 42 citations

The rebodying of stirred yoghurt: interactions between proteins

Marie Renan, Fanny Guyomarc’H, Véronique Arnoult-Delest et al. · Journal of Dairy Research · 2008 · 20 citations

Food Colloid, Engineering, Mechanical Engineering +16

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Marie Renan, Véronique Arnoult-Delest, Denis Pâquet et al. · Dairy Science and Technology · 2008 · 15 citations

Food Chemistry, Food Colloid, Engineering +8