Publications by authors named "Pierre Schuck"

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Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders.
Ahmed Zouari, Roua Lajnaf, Christelle Lopez, Pierre Schuck, Hamadi Attia

J Food Sci· January 2021

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Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.
Ahmed Zouari, Valérie Briard-Bion, Frédéric Gaucheron, Pierre Schuck, Claire Gaiani

Food Chem· December 2020

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Technological aspects of lactose-hydrolyzed milk powder.
Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme M Tavares, Antônio Fernandes de Carvalho, Renata Golin Bueno Costa, Pierre Schuck

Food Res Int· November 2017

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Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance.
Song Huang, Houem Rabah, Julien Jardin, Valérie Briard-Bion, Sandrine Parayre, Pierre Schuck

Appl Environ Microbiol· August 2016

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The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP).
A L Chapeau, Juliana V C Silva, Pierre Schuck, Anne Thierry, Juliane Floury

Food Chem· February 2016

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Shape, shell, and vacuole formation during the drying of a single concentrated whey protein droplet.
Céline Sadek, Hervé Tabuteau, Pierre Schuck, Yannick Fallourd, Nicolas Pradeau

Langmuir· December 2013

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Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids.
Claire Gaiani, Joel Scher, Jean Jacques Ehrhardt, Michel Linder, Pierre Schuck

J Agric Food Chem· August 2007

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