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By Silvestre M.P.C.   Decker E.A.   McClements D.J.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 419-424

Elsevier

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Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative factors

By Gil-Munoz R.   Gomez-Plaza E.   Martnez A.   Lopez-Roca J.M.  

Food Research International, Vol. 30, Iss. 9, 1997-11 ,pp. : 699-705

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Influence of pH and CaCl 2 on the stability of dilute whey protein stabilized emulsions

By Kulmyrzaev A.   Chanamai R.   McClements D.J.  

Food Research International, Vol. 33, Iss. 1, 2000-01 ,pp. : 15-20

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The endogenous particles of a sparkling wine and their influence on the foaming behaviour

By Senee J.   Viaux L.   Robillard B.   Duteurtre B.   Vignes-Adler M.  

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 217-226

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Effect of contextual factors on liking for wine-use of robust design methodology

By Hersleth M.   Mevik B.-H.   Naes T.   Guinard J.-X.  

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