Hela Gliguem

Pierre Lesieur	grad student	2008	Université de Paris-Sud. Faculté des Sciences d'Orsay (Essonne)
(Approche multi-échelles pour caractériser la microstructure et relier les propriétés rhéologiques de fromages fondus aux propriétés structurales et thermiques des triacylglycérols)

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Gliguem H, Lopez C, Michon C, et al. (2011) The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism. Journal of Agricultural and Food Chemistry. 59: 3125-34
Gliguem H, Ghorbel D, Lopez C, et al. (2009) Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese. Journal of Agricultural and Food Chemistry. 57: 3195-203
Gliguem H, Ghorbel D, Grabielle-Madelmont C, et al. (2009) Water behaviour in processed cheese spreads Journal of Thermal Analysis and Calorimetry. 98: 73-82