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camille jonckheere
(1 results)?
Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits.
Foods. 2021 Oct 22;10(11):2545. doi: 10.3390/foods10112545.
Foods. 2021.
PMID: 34828826
Free PMC article.
Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.
Roze M, Diler G, Pontoire B, Novalès B, Jonchère C, Crucean D, Le-Bail A, Le-Bail P.
Roze M, et al. Among authors: jonchere c.
Foods. 2023 Feb 1;12(3):607. doi: 10.3390/foods12030607.
Foods. 2023.
PMID: 36766136
Free PMC article.
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Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage.
Marion B, Benoit J, Camille J, Lucie R, Philippe C, Delphine Q, Luc G, Alain LB, Patricia LB.
Marion B, et al. Among authors: camille j.
Food Chem. 2019 Nov 30;299:125078. doi: 10.1016/j.foodchem.2019.125078. Epub 2019 Jun 25.
Food Chem. 2019.
PMID: 31279129
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Microcarriers Based on Glycosaminoglycan-Like Marine Exopolysaccharide for TGF-β1 Long-Term Protection.
Zykwinska A, Marquis M, Godin M, Marchand L, Sinquin C, Garnier C, Jonchère C, Chédeville C, Le Visage C, Guicheux J, Colliec-Jouault S, Cuenot S.
Zykwinska A, et al. Among authors: jonchere c.
Mar Drugs. 2019 Jan 19;17(1):65. doi: 10.3390/md17010065.
Mar Drugs. 2019.
PMID: 30669426
Free PMC article.
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