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	1.	Influence of proteins on the perception of flavored stirred yogurts. [electronic resource] by Saint-Eve, A Lévy, C Martin, N Souchon, I Producer: 20060612 In: Journal of dairy science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis. [electronic resource] by Mat, D J L Souchon, I Michon, C Le Feunteun, S Producer: 20200316 In: Food chemistry vol. 311 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Quality changes in yogurt during storage in different packaging materials. [electronic resource] by Saint-Eve, A Lévy, C Le Moigne, M Ducruet, V Souchon, I Producer: 20150609 In: Food chemistry vol. 110 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. [electronic resource] by Doyennette, M de Loubens, C Déléris, I Souchon, I Trelea, I C Producer: 20140913 In: Food chemistry vol. 128 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis. [electronic resource] by Jourdren, S Saint-Eve, A Panouillé, M Lejeune, P Déléris, I Souchon, I Publication details: Food research international (Ottawa, Ont.) Sep 2016 In: Food research international (Ottawa, Ont.) vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation. [electronic resource] by Doyennette, M Déléris, I Féron, G Guichard, E Souchon, I Trelea, I C Producer: 20140715 In: Journal of theoretical biology vol. 340 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Breakdown pathways during oral processing of different breads: impact of crumb and crust structures. [electronic resource] by Jourdren, S Panouillé, M Saint-Eve, A Déléris, I Forest, D Lejeune, P Souchon, I Producer: 20161214 In: Food & function vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures. [electronic resource] by Jourdren, S Saint-Eve, A Pollet, B Panouillé, M Lejeune, P Guichard, E Déléris, I Souchon, I Producer: 20190301 In: Food research international (Ottawa, Ont.) vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)