Marcel Pâques

Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Arno C. Alting, R.J. Hamer, Cornelus G. de Kruif et al. · Food Hydrocolloids · 2003 · 160 citations

Agriculture, Biochemistry, Food Science +14

Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides

R. Hans Tromp, Fred van de Velde, Jan van Riel et al. · Food Research International · 2001 · 133 citations

Natural Sciences, Biochemistry, Biophysics +12

The Application of Diffusing-Wave Spectroscopy to Monitor the Phase Behavior of Emulsion–Polysaccharide Systems

E. ten Grotenhuis, Marcel Pâques, George A. van Aken · Journal of Colloid and Interface Science · 2000 · 50 citations

Engineering, Chemical Engineering, Chemistry +16

Microrheology: new methods to approach the functional properties of food

Yves Nicolas, Marcel Pâques, Dirk van den Ende et al. · Food Hydrocolloids · 2003 · 34 citations · Full text

Agriculture, Food Science, Food Chemistry +12

Microrheology: Structural evolution under static and dynamic conditions by simultaneous analysis of confocal microscopy and diffusing wave spectroscopy

Yves Nicolas, Marcel Pâques, A. Knaebel et al. · Review of Scientific Instruments · 2003 · 19 citations

Natural Sciences, Materials Engineering, Materials Science +17