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Charles Emond
Charles Emond
Laval University
Rheology
Ingredient
Food science
Denaturation (biochemistry)
Dynamic modulus
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Predictive Response Surface Model for Heat‐Induced Rheological Changes and Aggregation of Whey Protein Concentrate
2015
Journal of Food Science
Pedro Alvarez
Charles Emond
Ahmed Gomaa
Gabriel E. Remondetto
Muriel Subirade
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Citations (3)
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