Claudine Bovay - Concepedia

Author

Claudine Bovay

Nestlé (Switzerland)

Also Known As

C. Bovay, Claudine Bovay

Publications

935

Citations

H-Index

Concepts

All Affiliations

Nestlé (Switzerland)Bioanalytica (Switzerland)

About

Claudine Bovay is an author at Nestlé (Switzerland) specializing in biophysics, biomedical engineering, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	290
2	Biomedical Engineering	2	2	145
3	Health Sciences	1	1	71
4	Natural Sciences	1	1	36
5	Biochemistry	1	1	36

Claudine Bovay

Publications

922

Citations

H-Index

Page 1

	Year	Citations
Whey Protein Soluble Aggregates from Heating with NaCl: Physicochemical, Interfacial, and Foaming Properties Christophe Schmitt, Claudine Bovay, Martine Rouvet, Langmuir	2007	246
Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment Christophe Schmitt, Christian Moitzi, Claudine Bovay, Soft Matter EngineeringBiofabricationSoft MatterProtein NanoparticlesSol-gel Synthesis	2010	216
Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions Christophe Schmitt, Claudine Bovay, Anne-Marie Vuilliomenet, Langmuir	2009	155
Effect of Time on the Interfacial and Foaming Properties of β-Lactoglobulin/Acacia Gum Electrostatic Complexes and Coacervates at pH 4.2 Christophe Schmitt, Tânia Palma da Silva, Claudine Bovay, Langmuir	2005	90
Bulk self-aggregation drives foam stabilization properties of whey protein microgels Christophe Schmitt, Claudine Bovay, Martine Rouvet Food Hydrocolloids Biopolymer GelBulk Self-aggregation DrivesFood ColloidEngineeringPolymer Science	2014	74
Influence of protein and mineral composition on the formation of whey protein heat-induced microgels Christophe Schmitt, Claudine Bovay, Anne-Marie Vuilliomenet, Food Hydrocolloids Heat-induced MicrogelsMineral CompositionFood EngineeringFood ProcessingBiomedical Engineering	2010	71
Kinetics of Formation and Functional Properties of Conjugates Prepared by Dry-State Incubation of β-Lactoglobulin/Acacia Gum Electrostatic Complexes Christophe Schmitt, Claudine Bovay, Philippe Frossard Journal of Agricultural and Food Chemistry Protein ChemistryFunctional PropertiesBiochemistryNatural SciencesElectrostatic Complexes	2005	36
Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions Gireeshkumar Balakrishnan, Juliana V.C. Silva, Taco Nicolaï, Colloids and Surfaces B Biointerfaces Biopolymer GelSpecific EffectMicelleCalcium IonsThermal Gelation	2017	34

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