Concepedia
1
Publications
63
Citations
H-Index
2005
Active since
Affiliations
Université d'Angers(Current)
A. Tual is an author at Université d'Angers specializing in food engineering and rheology.
Top concepts
RheologyFood Engineering
Publications per year
2005–2005
Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers
A. Tual, Erwan Bourlès, P. Barey et al. · Journal of Colloid and Interface Science · 2005 · 63 citations
Food Colloid, Rheology, Surfactant Sucrose Ester +5
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