Jean-Louis Cuq
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Vous avez de Jean-louis CUQ Professor Polytech'Montpellier / Université Montpellier II President of the University Montpellier II, Vice-Président of the scientific counci
UMR 1208 Ingénierie des Agropolymères et Technologies Émergentes Université Montpellier II cc 023 Pl E. Bataillon 34095 Montpellier cedex 05, France
Tél : (33) 4 67 14 30 10 Fax : (33) 4 67 14 49 90
Research Topics: Technology of protein Dairy food technology (yoghourt, fresh cheese and process cheese) Relation between macromolecule reactivity / structure / gel properties in food matrix Food microbiology
Some publications MARCHESSEAU, S., CUQ, J.L. 1995 Water-holding capacity and characterization of protein interactions in processed cheese J. Dairy Research, 62, 479-489 COMA, V., COUTURIER, Y., PASCAT, B., BUREAU, G., GUILBERT, S., CUQ, J.L. 1995. Estimation of the biofragmentability of packaging materials by an enzymatic method. Enzyme Microbial Technol., 17, 524-529. BALLESTRA, P., CUQ, J.L.1998. Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores. Lebensmittel Wissenschaft und Technologie, 31, 84-88. VIDAL, V., MARCHESSEAU, S., LAGAUDE A., CUQ, J.L. 1998 Influence of chemical agents on casein interactions in dairy products : Chemical modification of milk protein. Colloids and Surface B: Biointerfaces 12, 7-14 MARCHESSEAU S., MANI J-C, MARTINEAU P., ROQUET F., CUQ J-L., PUGNIERE M. 2002. Casein Interactions Studied by the SurfacePlasmon Resonance Technique. J Dairy Sci. 85(11):2711-21. GUILLAUME C., JIMENEZ L., LAGAUDE A. ,CUQ J.L., MARCHESSEAU S. 2004. An original pHreversible treatment of milk improving rennet gel formation. International Dairy Journal (in press )
