au.\*:("BIZOT H")
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METHODES DE REFERENCE POUR LA MESURE DE L'ACTIVITE DE L'EAU DANS LES PRODUITS ALIMENTAIRESBIZOT H; MULTON JL.1978; ANN. TECHNOL. AGRIC.; FRA; DA. 1978; VOL. 27; NO 2; PP. 441-454; ABS. ENG; BIBL. 29 REF.Article
qualités et défauts des isothermes de sorption = Qualities and defects of sorption isothermsBIZOT, H.Séchage et mécanismes de transport dans les milieux poreux non saturés. Journée d'études. 1987, 4 p.Conference Paper
A FAST METHOD FOR MEASURING THE ACTIVITY OF WATER IN FOODSMULTON JL; SAVET B; BIZOT H et al.1980; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 5; PP. 271-273; BIBL. 8 REF.Article
INFLUENCE DE L'HYSTERESIS DE SORPTION DE LA VAPEUR D'EAU SUR LES DIAGRAMMES DE DIFFRACTION X ET LA MASSE VOLUMIQUE DE L'AMIDON DE POMME DE TERREBIZOT H; BULEON A; DELAGE MM et al.1981; SCI. ALIMENTS; FRA; DA. 1981; VOL. 1; NO 3; PP. 401-414; BIBL. 2 P.Article
EVOLUTION OF CRYSTALLINITY AND SPECIFIC GRAVITY OF POTATO STARCH VERSUS WATER AD-AND DESORPTIONBULEON A; BIZOT H; DELAGE MM et al.1982; STAERKE; ISSN 0038-9056; DEU; DA. 1982; VOL. 34; NO 11; PP. 361-366; ABS. GER; BIBL. 28 REF.Article
LES ALIMENTS A HUMIDITE INTERMEDIAIRE: PHYSICO-CHIMIE TECHNOLOGIE FORMULATION.TOME D; BIZOT H; GUILBOT A et al.1978; ; FRA; APRIA; DA. 1978; BNIST 292-769; 299 P.; 30 CM; BIBL. 695 REF.; SERIE SYNTHESES BIBLIOGRAPHIQUES. NO 16.Report
Calorimetric analysis of the structural relaxation in partially hydrated amorphous polysaccharides. I. Glass transition and fragilityBORDE, B; BIZOT, H; VIGIER, G et al.Carbohydrate polymers. 2002, Vol 48, Num 1, pp 83-96, issn 0144-8617Article
Crystallization of amylose-fatty acid complexes prepared with different amylose chain lengthsGODET, M. C; BIZOT, H; BULEON, A et al.Carbohydrate polymers. 1995, Vol 27, Num 1, pp 47-52, issn 0144-8617Article
Chemometric analyses of the 1H―13C cross-polarization build-up of celluloses NMR spectra: A novel approach for characterizing the cellulose crystallitesRONDEAU-MOURO, C; BIZOT, H; BERTRAND, D et al.Carbohydrate polymers. 2011, Vol 84, Num 1, pp 539-549, issn 0144-8617, 11 p.Article
Antiplasticization in starch-glycerol films?LOURDIN, D; BIZOT, H; COLONNA, P et al.Journal of applied polymer science. 1997, Vol 63, Num 8, pp 1047-1053, issn 0021-8995Article
Reinvestigation of potato starch volume during the sorption processHAINE, V; BIZOT, H; BULEON, A et al.Carbohydrate polymers. 1985, Vol 5, Num 2, pp 91-106, issn 0144-8617Article
Influence of equilibrium relative humidity and plasticizer concentration on the water content and glass transition of starch materialsLOURDIN, D; COIGNARD, L; BIZOT, H et al.Polymer (Guildford). 1997, Vol 38, Num 21, pp 5401-5406, issn 0032-3861Article
Effect of surface etching on interphase and elastic properties of a biocomposite reinforced using glass―silica particlesRJAFIALLAH, S; GUESSASMA, S; BIZOT, H et al.Composites science and technology. 2010, Vol 70, Num 8, pp 1272-1279, issn 0266-3538, 8 p.Article
Calorimetric analysis of the structural relaxation in partially hydrated amorphous polysaccharides. II. Phenomenological study of physical ageingBORDE, B; BIZOT, H; VIGIER, G et al.Carbohydrate polymers. 2002, Vol 48, Num 2, pp 111-123, issn 0144-8617Article
Reinvestigation of potato starch volume during the sorption process = Nouvelle évaluation des variations du volume de l'amidon de pomme de terre au cours du processus de sorptionHAINE, V; BIZOT, H; BULEON, A et al.Carbohydrate polymers. 1985, Vol 5, Num 2, pp 91-106, issn 0144-8617Article
Contribution à l'étude des transferts de chaleur et de vapeur d'eau provoqués par des gradients thermiques dans le riz paddy stocké en vrac = Heat and water-vapor migration induced in bulk stored paddy-rice by thermal gradientsMULTON, J. L; BIZOT, H; SYARIEF, R et al.Sciences des aliments. 1985, Vol 5, Num 2, pp 253-286, issn 0240-8813Article
Polymorphic transitions of amylose-ethanol crystalline complexes induced by moisture exchangesLE BAIL, P; BIZOT, H; PONTOIRE, B et al.Stärke. 1995, Vol 47, Num 6, pp 229-232, issn 0038-9056Article
Thermotropic behavior of cococnut oil during wheat dough mixing : evidence for a solid-liquid phase separation according to mixing temperatureLE ROUX, C; MARION, D; BIZOT, H et al.Food microstructure. 1990, Vol 9, Num 2, pp 123-131, issn 0730-5419, 9 p.Article
Comparaison of X-ray diffraction patterns and sorption properties of the hydrolyzed starches of potato, wrinkled and smooth pea, broad bean and wheat = Comparaison des diagrammes de diffraction des rayons X et des propriétés de sorption des amidons hydrolysées de pomme de terre, pois lisse ou ridé, fève ou bléBULEON, A; BIZOT, H; DELAGE, M. M et al.Carbohydrate polymers. 1987, Vol 7, Num 6, pp 461-482, issn 0144-8617Article
Differential scanning calorimetric studies of the effects of ions and pH on ribulose 1,5-bisphosphate carboxylase/oxygenaseBEGHIN, V; BIZOT, H; AUDEBRAND, M et al.International journal of biological macromolecules. 1993, Vol 15, Num 4, pp 195-200, issn 0141-8130Article
Crystallinity and structuring role of water in native and recrystallized starches by 13C CP-MAS NMR spectroscopy 1 : Spectral decompositionPARIS, M; BIZOT, H; EMERY, J et al.Carbohydrate polymers. 1999, Vol 39, Num 4, pp 327-339, issn 0144-8617Article
B to A type phase transition in short amylose chainsLE BAIL, P; BIZOT, H; BULEON, A et al.Carbohydrate polymers. 1993, Vol 21, Num 2-3, pp 99-104, issn 0144-8617Conference Paper
Photophysical comparative study of amylose and polyvinyle pyrrolidone/single walled carbon nanotubes complexBONNET, P; BUISSON, J. P; NOMEDE MARTYR, N et al.PCCP. Physical chemistry chemical physics (Print). 2009, Vol 11, Num 38, pp 8626-8631, issn 1463-9076, 6 p.Article
Thermal transitions of cassava starch at intermediate water contentsGARCIA, V; COLONNA, P; LOURDIN, D et al.Journal of thermal analysis. 1996, Vol 47, Num 5, pp 1213-1228, issn 0368-4466Article
Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compoundsBIZOT, H; LE BAIL, P; LEROUX, B et al.Carbohydrate polymers. 1997, Vol 32, Num 1, pp 33-50, issn 0144-8617Article