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Freschi Jérôme

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Main Referenced Co-authors
Blecker, Christophe  (2)
Danthine, Sabine  (1)
Deroanne, Claude (1)
Fougnies, Christian (1)
Paquot, Michel  (1)
Main Referenced Keywords
ageing (1); Air–water interface (1); crystallisation (1); fractionation (1); granules (1);
Main Referenced Unit & Research Centers
ULiège-GxABT-VdB-SAF (1)
Main Referenced Disciplines
Food science (2)

Publications (total 2)

The most downloaded
247 downloads
Ronkart, S., Deroanne, C., Paquot, M., Fougnies, C., Freschi, J., & Blecker, C. (22 March 2010). Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition [Poster presentation]. 6th Conference on water in food, Reims, France. https://hdl.handle.net/2268/35502

The most cited

12 citations (OpenCitations)

Freschi, J., Razafindralambo, H., Danthine, S., & Blecker, C. (2011). Effect of ageing on different egg yolk fractions on surface properties at the air–water interface. International Journal of Food Science and Technology, 46, 1716-1723. doi:10.1111/j.1365-2621.2011.02666.x https://hdl.handle.net/2268/92753

Freschi, J., Razafindralambo, H., Danthine, S., & Blecker, C. (2011). Effect of ageing on different egg yolk fractions on surface properties at the air–water interface. International Journal of Food Science and Technology, 46, 1716-1723. doi:10.1111/j.1365-2621.2011.02666.x
Peer Reviewed verified by ORBi

Ronkart, S., Deroanne, C., Paquot, M., Fougnies, C., Freschi, J., & Blecker, C. (22 March 2010). Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition [Poster presentation]. 6th Conference on water in food, Reims, France.

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