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Célina Daviau
Célina Daviau
Institut national de la recherche agronomique
Biochemistry
Chemistry
Cheesemaking
Casein
Food science
4
Papers
102
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Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment
2000
Lait
Célina Daviau
Marie-Hélène Famelart
Alice Pierre
Henri Goudédranche
Jean-Louis Maubois
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Citations (69)
Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk
2000
Lait
Célina Daviau
Alice Pierre
Marie-Hélène Famelart
Henri Goudédranche
Daniel Jacob
Maurice Garnier
Jean-Louis Maubois
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Citations (20)
Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk
2000
Lait
Célina Daviau
Alice Pierre
Marie-Hélène Famelart
Henri Goudédranche
Daniel Jacob
Maurice Garnier
Jean-Louis Maubois
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Citations (6)
Residual amount of water in a draining curd of Camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk
2000
Lait
Célina Daviau
Alice Pierre
Marie-Hélène Famelart
Henri Goudédranche
Daniel Jacob
Maurice Garnier
Jean-Louis Maubois
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Citations (7)
1