Concepedia

Maryse Thiébaud

MT

Statistics

Publications

8

Citations

708

H-Index

8

Active since

1971

Affiliations

Université de Montpellier(Current)

Laboratoire Interdisciplinaire de Physique

Maryse Thiébaud is an author at Université de Montpellier specializing in food engineering, engineering, and food processing.

Top concepts

Publications per year

1971–2015

8

Publications

8

High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation

Maryse Thiébaud, Eliane Dumay, J. P. Guiraud et al. · International Dairy Journal · 2003 · 236 citations

, , +13

The plasma protein fibrinogen stabilizes clusters of red blood cells in microcapillary flows

Mathias Brust, Othmane Aouane, Maryse Thiébaud et al. · Scientific Reports · 2014 · 130 citations · Full text

Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments

Laetitia Picart‐Palmade, Maryse Thiébaud, Malika René-Trouillefou et al. · Journal of Dairy Research · 2006 · 85 citations

Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9°C or 20°C: effects on casein micelle size distribution

Stéphanie Regnault, Maryse Thiébaud, Eliane Dumay et al. · International Dairy Journal · 2003 · 73 citations

, , +5

Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking

Maryse Thiébaud, Eliane Dumay, J.C. Cheftel · LWT · 1996 · 67 citations

, , +8

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