Dielectric spectroscopy measurements of the sub- Tg relaxations in amorphous ethyl cellulose: A relaxation magnitude study

Autor: Bidault, O., Assifaoui, A., Champion, D., Le Meste, M.

Publikováno v: In Journal of Non-Crystalline Solids 2005 351(14):1167-1178

Study of α- and β-relaxation processes in supercooled sucrose liquids

Autor: Champion, D., Maglione Mario, Niquet, G., Simatos, D., Le Meste, M.

Publikováno v: Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry, Springer Verlag, 2003, 71 (1), pp.249-261. ⟨10.1023/A:1022295023709⟩
Scopus-Elsevier
Journal of Thermal Analysis and Calorimetry, Springer Verlag (Germany), 2003, 71 (1), pp.249-261. 〈10.1023/A:1022295023709〉

International audience; The relaxation map of highly concentrated sucrose water mixtures was built using mechanical and impedance spectroscopies. Data of α- and β-relaxation processes obtained with both techniques complete calorimetric and rheologi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1a94e9547ab9fa223d6e2b6109a9c762
https://hal.archives-ouvertes.fr/hal-00258380

The effect of heat on gluten as seen by ESR Spectroscopy

Autor: Hargreaves, J., Popineau, Yves, Le Meste, M., Hemminga, M.A.

Publikováno v: 2. International Conference on Application of Magnetic Resonance in Food Science
2. International Conference on Application of Magnetic Resonance in Food Science, Sep 1994, Aveiro, Portugal. 2 p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c7b2d3e0664566e9a3c13a4145e10647
https://hal.inrae.fr/hal-02849087

ESR spectroscopy, its application to gluten systems

Autor: Hargreaves, J., Popineau, Yves, Le Meste, M.

Publikováno v: 5. International Workshop
5. International Workshop, Jul 1993, Detmold, Germany

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::19d53511296b8515218bc60fc037399a
https://hal.inrae.fr/hal-02776933

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