Sont listés ci-dessous les articles publiés depuis 2018 et signés d’au moins deux laboratoires impliqués dans le GdR
2024
Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal
M. Musse, S. Le Feunteun, G. Collewet, M. Ravilly, S. Quellec, J. Ossemond, M. Morzel, S. Challois, F. Nau, T. Lucas. Food Research International, 169, 112821, 2023
https://doi.org/10.1016/j.foodres.2023.112821
Assessing the complementarity of time domain NMR, solid-state NMR and dynamic vapor sorption in the characterization of polysaccharide-water interactions
X. Falourd, C. Rondeau-Mouro, M. Cambert, M. Lahaye, B. Chabbert, V. Aguié-Béghin Carbohydrate Polymers, 326, 121579, 2024
2023
Structure and elasticity of model disordered, polydisperse, and defect-free polymer networks
V. Sorichetti, A. Ninarello, J. Ruiz-Franco, V. Hugouvieux, E. Zaccarelli, C. Micheletti, W. Kob, L. Rovigatti
J. Chem. Phys. 21 158 (7), 074905, 2023
https://doi.org/10.1063/5.0134271
Multiscale investigation of viscoelastic properties of aqueous solutions of sodium alginate and evaluation of their biocompatibility
A. Varela-Feijoo, P. Djemia, T. Narita, F. Pignon, A. Baeza-Squiban, V. Sirri, A. Ponton Soft Matter, Vol. 19, P. 5942, 2023
https://doi.org/10.1039/D3SM00159H
Connecting rheological properties and molecular dynamics of egg-tempera paints based on egg yolk
A. Fanost, L. de Viguerie, G. Ducouret, G. Mériguet, P. Walter, H. Glanville, A.-L. Rollet, M. Jaber
Angewandte Chemie, 61, e202112108, 2022
https://doi.org/10.1002/anie.202112108
Monitoring of water sorption and swelling of potato starch-glycerol extruded blend by magnetic resonance imaging and multivariate curve resolution
S. Mas Garcia, J-M Roger, R. Ferbus, D. Lourdin, C. Rondeau-Mouro
Talanta, 259 124464, 2023
Arabinoxylan in Water through SANS: Single-Chain Conformation, Chain Overlap, and Clustering
M. Petermann, L. Dianteill, A. Zeidi, R. Vaha Ouloassekpa, P. Budisavljevic, C. Le Men, C. Montanier, P. Roblin, B.Cabane, R. Schweins, C. Dumon, A. Bouchoux
Biomacromolecules, vol. 24, p.3619–3628, 2023
https://doi.org/10.1021/acs.biomac.3c00374
Multiscale investigation of viscoelastic properties of aqueous solutions of sodium alginate and evaluation of their biocompatibility
A. Varela-Feijoo, P. Djemia, T. Narita, F. Pignon, A. Baeza-Squiban, V. Sirri, A. Ponton
Soft Matter, vol.19, p.5942, 2023
https://doi.org/10.1039/D3SM00159H
Non-Linear Properties and Yielding of Enzymatic Milk Gels
J. Bauland, M. Leocmach, M.-H. Famelart, T. Croguennec
Soft Matter, vol.19, p.3562-3569, 2023
https://doi.org/10.1039/D2SM01556K
2022
Assessment of cellulose interactions with water by ssNMR: 1H->13C transfer kinetics revisited
X. Falourd, M. Lahaye, C. Rondeau-Mouro
Carbohydrate Polymers, 298, p.120104, 2022
Optimization of acquisition and processing times for the measurement of 1H to 13C polarization transfer kinetics
X. Falourd, X., M. Lahaye, and C. Rondeau-Mouro
MethodsX, 9: p. 101914, 2022
Native Waxy Cassava Starch as a novel gluten-free, non-fermented and clean label ingredient for baking and expanded product development
D. Dufour, A. Rolland-Sabaté, H. M. Cordoba, J. L. Luna Melendez, J. L. Moreno Alzate, M. Pizzaro, S. Guilois-Dubois, T. Tran, T. Sánchez, J. Belalcazar, N. Morante, M. Moreno-Santander, G. Vélez-Hernández, H. Ceballos
Food &Function, vol.13, p.9254-9267, 2022
https://doi.org/10.1039/D2FO00048B
Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins
X. Liu, J. Li, A. Rolland-Sabaté, S. Perez, C. Le Bourvellec, C.M.G.C. Renard
Carbohydrate Polymers, vol.281, 11908, 2022
https://doi.org/10.1016/j.carbpol.2021.119086
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
K. Sridhar, S. Bouhallab, T. Croguennec, D. Renard, V. Lechevalier
Trends in Food Science & Technology, vol.127, p.49-62, 2022
https://doi.org/10.1016/j.tifs.2022.07.006
Recent trends in design of healthier plant-based alternatives: Nutritional profile and gastrointestinal digestion
K. Sridhar, S. Bouhallab, T. Croguennec, D. Renard, V. Lechevalier
Critical Reviews in Food Science and Nutrition, p.1-16, 2022
https://doi.org/10.1080/10408398.2022.2081666
Mixing intensification with soft-elastic baffle (SEB) in a soft-elastic reactor (SER)
M. Liu, G. Zhang, J. Xiao, R. Jeantet, G. Delaplace, Y. Wang, Z. Dong, X. D. Chen
Chemical Engineering and Processing – Process Intensification, vol.180, 108764, 2022
https://doi.org/10.1016/j.cep.2021.108764
Effect of calcium on the thermal denaturation of whey proteins and subsequent fouling in a benchtop fouling device: An experimental and numerical approach
W. Liu, Y. Feng, F. Pan, R. Jeantet, C. André, X. D. Chen, G. Delaplace
Food and Bioproducts Processing, vol.136, p.1-13, 2022
https://doi.org/10.1016/j.fbp.2022.09.002
Innovative pressure environment combining hydrostatic pressure gradient and mechanical compression for structural investigations of nanoporous soft films
J. Wolanin, J. Giraud, I. Morfin, A.-L. Rollet, L. Michot, M. Plazanet
Journal of Synchrotron Radiation, vol.29, p.1020-1026, 2022
https://doi.org/10.1107/S1600577522005914
Monitoring food structure in plant protein gels during digestion: rheometry and Small Angle Neutron Scattering studies
M. Napieraj, A. Brûlet, E. Lutton, U. Randrianarisoa, A. Boire, F. Boué
Food Structure, vol.32, 100270, 2022
https://doi.org/10.1016/j.foostr.2022.100270
Flow of gluten with tunable protein composition: From stress undershoot to stress overshoot and strain hardening
A. Louhichi, M.-H. Morel, L. Ramos, A. Banc
Physics of Fluids, vol.34, 051906, 2022
https://doi.org/10.1063/5.0089744
Adsorption of poly(methacrylic acid) onto differently charged silica nanoparticles and its consequences on particles clustering
C. Robin, C. Lorthioir, A.Ermana, J. Perez, A. Fall, G. Ovarlez, C. Amiel, C. Le Cœur
Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.638, 128287, 2022
https://doi.org/10.1016/j.colsurfa.2022.128287
Atomic force microscopy to assess the mechanical properties of individual casein micelles
J. Bauland, A. Bouchoux, T. Croguennec, M.-H. Famelart, F. Guyomarc’h
Food Hydrocolloids, vol.128, 107577, 2022
https://doi.org/10.1016/j.foodhyd.2022.107577
Microfluidic evaporation, pervaporation, and osmosis: from passive pumping to solute concentration
P. Bacchin, J. Leng, J.-B. Salmon
Chemical Reviews, vol.122(7), p.6938–6985, 2022
https://doi.org/10.1021/acs.chemrev.1c00459
Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol
M.-H. Morel, J. Pincemaille, L. Lecacheux, P. Menut, L. Ramos, A. Banc
Food Hydrocolloids, vol.123, 107142, 2022
https://doi.org/10.1016/j.foodhyd.2021.107142
2021
Build-up and relaxation of membrane fouling deposits produced during crossflow ultrafiltration of casein micelle dispersions at 12 °C and 42 °C probed by in situ SAXS
F. Doudiès, M. Loginov, N. Hengl, M. Karrouch, N. Leconte, F. Garnier-Lambrouin, J. Pérez, F. Pignon, G. Gésan-Guiziou
Journal of Membrane Science, Vol. 618, P.118700, 2021 https://doi.org/10.1016/j.memsci.2020.118700
Effect of Polymer Length on the Adsorption onto Aluminogermanate Imogolite Nanotubes
G. Cavallaro, G. Lazzara, F. Pignon, L. Chiappisi, E. Paineau
Langmuir, Vol. 37 (32), P.9858-9864, 2021
https://doi.org/10.1021/acs.langmuir.1c01549
Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment
A. Leca, S. Clerjon, J.-M. Bonny, C. M.G.C. Renard, A. Traoré
Data in Brief, vol.36, 107029, 2021
https://doi.org/10.1016/j.dib.2021.107029
Multiscale NMR analysis of the degradation of apple structure due to thermal treatment. Journal of Food Engineering
A. Leca, S. Clerjon, J.-M. Bonny, C. M. G. C. Renard, A. Traoré
Journal of Food Engineering, vol.294, 110413, 2021
https://doi.org/10.1016/j.jfoodeng.2020.110413
Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue
R. Srivastava, M. Stieger, E. Scholten, I. Souchon, V. Mathieu
Current Research in Food Science vol.4, p.449–459, 2021
https://doi.org/10.1016/j.crfs.2021.06.004
Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study
R. Srivastava, M. Mantelet, A. Saint-Eve, J.-L. Gennisson, F. Restagno, I. Souchon, V. Mathieu
Innovative Food Science & Emerging Technologies, vol.70, 102695, 2021
https://doi.org/10.1016/j.ifset.2021.102695
A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies
R. Srivastava, V. Bosc, F. Restagno, C. Tournier, P. Menut, I. Souchon, V. Mathieu
Food Hydrocolloids, vol.115, 106602, 2021
https://doi.org/10.1016/j.foodhyd.2021.106602
Making dense covalent arabinoxylan gels with high swelling properties: a strategy based on water extraction through osmotic compression
C. Assor Antoine, D. Cassan, E. Carvajal-Millan, A. Bouchoux, V. Micard
ACS Applied Polymer Materials, vol.3, p.6176–6185, 2021
https://doi.org/10.1021/acsapm.1c01035
Wet spinning of a library of carbohydrate low molecular weight gels
D. Bordignon, B. Lonetti, C. Coudret, P. Roblin, P. Joseph, L. Malaquin, A. Chalard, J. Fitremann
Journal of Colloid and Interface Science, vol.603, p.333-343, 2021
https://doi.org/10.1016/j.jcis.2021.06.058
On the reversibility of membrane fouling by deposits produced during crossflow ultrafiltration of casein micelle suspensions
M. Loginov, F. Doudiès, N. Hengl, M. Karrouch, N. Leconte, F. Garnier-Lambrouin, J. Pérez, F. Pignon, G. Gésan-Guiziou
Journal of Membrane Science, vol.630, 119289, 2021
https://doi.org/10.1016/j.memsci.2021.119289
Mechanics and structure of carbon black gels under high-power ultrasound
N. Dagès, P. Lidon, G. Jung, F. Pignon, S. Manneville, T. Gibaud
Journal of Rheology, vol.65, 477, 2021
https://doi.org/10.1122/8.0000187
Effect of chain polydispersity on the elasticity of disordered polymer networks
V. Sorichetti, A. Ninarello, J. M. Ruiz-Franco, V. Hugouvieux, W. Kob, E. Zaccarelli, L. Rovigatti
Macromolecules, vol.54, p.3769-3779, 2021
https://doi.org/10.1021/acs.macromol.1c00176
Dynamics of nanoparticles in polydisperse polymer networks: from free diffusion to hopping
V. Sorichetti, V. Hugouvieux, W. Kob
Macromolecules, vol.54, p.8575-8589, 2021
https://doi.org/10.1021/acs.macromol.1c01394
Microfluidic osmotic compression of a charge-stabilized colloidal dispersion: Equation of state and collective diffusion coefficient
C. Keita, Y. Hallez, J.-B. Salmon
Physical Review E, vol.104, L062601, 2021
https://doi.org/10.1103/PhysRevE.104.L062601
Oedometric-like setup for the study of water transport in porous media by quasi-elastic neutron scattering
J. Wolanin, J. Giraud, C. Payre, M. Benoit, C. Antonelli, D. Quemener, I. Tahiri, M. Vandamme, J.-M. Zanotti, M. Plazanet
Review of Scientific Instruments vol.92, 024106, 2021
https://doi.org/10.1063/5.0030297
Continuum modeling of shear startup in soft glassy materials
R. Benzi, T. Divoux, C. Barentin, S. Manneville, M. Sbragaglia, F. Toschi
Physical Review E, vol.104, 034612, 2021
https://doi.org/10.1103/PhysRevE.104.034612
Stress Overshoots in Simple Yield Stress Fluids
R. Benzi, T. Divoux, C. Barentin, S. Manneville, M. Sbragaglia, F. Toschi
Physical Review Letters, vol.127(14), 148003, 2021
https://doi.org/10.1103/PhysRevLett.127.148003
Combining plant and dairy proteins in food colloid design
E. B. A. Hinderink, A. Boire, D. Renard, A. Riaublanc, L. M. C. Sagis, K. Schroën, S. Bouhallab, M.-H. Famelart, V. Gagnaire, F. Guyomarc’h, C. C. Berton-Carabin
Current Opinion in Colloid & Interface Science, vol.56, 101507, 2021
https://doi.org/10.1016/j.cocis.2021.101507
Organisation of clay nanoplatelets in a polyelectrolyte-based hydrogel
C. Hotton, J. Sirieix-Plénet, G. Ducouret, T. Bizien, A. Chennevière, L. Porcar, L. Michot, N. Malikova
Journal of Colloid and Interface Science, vol.604, p.358-367, 2021
https://doi.org/10.1016/j.jcis.2021.07.010
Adsorption of organic dyes on magnetic iron oxide nanoparticles. Part II: Field-Induced Nanoparticle Agglomeration and Magnetic
J. Queiros Campos, B.L. Checa-Fernandez, J. A. Marins, C. Lomenech, Ch. Hurel, G. Godeau, M. Raboisson-Michel, G. Verger-Dubois, A. Bee, D. Talbot, P. Kuzhir
Langmuir, vol.37(35), p.10612-10623, 2021
https://doi.org/10.1021/acs.langmuir.1c02021
Adsorption of organic dyes on magnetic iron oxide nanoparticles. Part I: Mechanisms and adsorption-induced nanoparticle agglomeration
D. Talbot, J. Queiros Campos, B. L. Checa-Fernandez, J. A. Marins, C. Lomenech, C. Hurel, G. Godeau , M. Raboisson-Michel, G.Verger-Dubois, L. Obeid, P. Kuzhir P., A. Bee
ACS Omega, vol.6(29), p.19086-19098, 2021
https://doi.org/10.1021/acsomega.1c02401
Protein Transport upon Advection at the Air/Water Interface: When Charge Matters
C. Pasquier, S. Pezennec, A. Bouchoux, B. Cabane, V. Lechevalier, C. Le Floch-Fouéré, G. Paboeuf, M. Pasco, B. Dollet, L.-T. Lee, S. Beaufils
Langmuir, vol.37(42), p.12278-12289, 2021
https://doi.org/10.1021/acs.langmuir.1c01591
An experimental study on the role of inter-particle friction in the shear-thinning behavior of non-Brownian suspensions
M. Arshad, A. Maali, C. Claudet, L. Lobry, F. Peters, E. Lemaire
Soft Matter, vol.17, p.6088-6097, 2021
https://doi.org/10.1039/D1SM00254F
Impact dynamics of composite elastorigid projectiles onto solid surfaces
C. D’Angelo, L. Viennot, M. Argentina, F. Celestini, C. Raufaste
Physical Review E, vol.103, 053005, 2021
https://doi.org/10.1103/PhysRevE.103.053005
Shear-banding fluid(s) under time-dependent shear flows. Part II: A test of the Moorcroft–Fielding criteria
A. Briole, L. Casanellas, M.-A. Fardin, C. Py, O. Cardoso, J. Browaeys, S. Lerouge
Journal of Rheology, vol.65, 1201, 2021
https://doi.org/10.1122/8.0000304
Shear-banding fluid(s) under time-dependent shear flows. Part I: Spatiotemporal dynamics
A. Briole, L. Casanellas, M.-A. Fardin, C. Py, O. Cardoso, J. Browaeys, S. Lerouge
Journal of Rheology, vol.65, 1187, 2021
https://doi.org/10.1122/8.0000303
Dramatic Slowing Down of Oil/Water/Silica Contact Line Dynamics Driven by Cationic Surfactant Adsorption on the Solid
G. Rondepierre, F. De Soete, N. Passade-Boupat, F. Lequeux, L. Talini, L. Limat, E. Verneuil
Langmuir, vol.37 (5), p.1662-1673, 2021
https://doi.org/10.1021/acs.langmuir.0c02746
Skin layer stratification in drying droplets of dairy colloids
M. Yu, C. Le Floch-Fouéré,L. Pauchard, F. Boissel, N. Fu, X. Dong Chen, A. Saint-Jalmes, R. Jeantet, L. Lanotte
Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.620, 126560, 2021
https://doi.org/10.1016/j.colsurfa.2021.126560
Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels
L. Ramos, A. Banc, A. Louhichi, J. Pincemaille, J. Jestin, Z. Fu, M.-S. Appavou, P. Menut, M.-H. Morel
Journal of Physics: Condensed Matter, vol.33, 144001, 2021
https://doi.org/10.1088/1361-648X/abdf91
Role of solutal free convection on interdiffusion in a horizontal microfluidic channel
J.-B. Salmon, L. Soucasse, F. Doumenc
Physical Review Fluids, vol.6, 03450, 2021
https://doi.org/10.1103/PhysRevFluids.6.034501
2020
Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption
C. Bourlieu, W. Mahdoueni, G. Paboeuf. E. Gicquel, O. Ménard. S. Pezennec, S. Bouhallab, A. Deglaire, D. Dupont, F. Carrière, V. Vié
Biochimie, vol.169, p.95-105, 2020
https://doi.org/10.1016/j.biochi.2019.12.003
Interparticle attraction controls flow heterogeneity in calcite gels
T. Liberto, M. Le Merrer, S. Manneville, C. Barentin
Soft Matter, vol.16, p.9217-9229, 2020
https://doi.org/10.1039/D0SM01079K
Determining the Mesh Size of Polymer Solutions via the Pore Size Distribution
V. Sorichetti, V. Hugouvieux, W. Kob
Macromolecules, vol.53, p.2568-2581, 2020
https://doi.org/10.1021/acs.macromol.9b02166
Self-Induced Crystallization in Charged Gold Nanoparticle-Semiflexible Biopolyelectrolyte Complexes
L. Shi, F. Carn, A. Goukassov, E. Buhler, F. Boué
Langmuir, vol.36, p.7925-7932, 2020
https://doi.org/10.1021/acs.langmuir.0c01064
Packing Polydisperse Colloids into Crystals: When Charge-Dispersity Matters
G. Bareigts, P.-C. Kiatkirakajorn, J. Li, R. Botet, M. Sztucki, B. Cabane, L. Goehring, C. Labbez
Physical Review Letters, vol.124, 058003, 2020
https://doi.org/10.1103/PhysRevLett.124.058003
https://arxiv.org/abs/1909.02774
Tailoring the viscoelasticity of polymer gels of gluten proteins through solvent quality
S. Costanzo, A. Banc, A. Louhichi, E. Chauveau, Z. Wu, M.-H. Morel, L. Ramos
Macromolecules, vol.53, 9470, 2020
https://doi.org/10.1021/acs.macromol.0c01466
Apollonian packing in polydisperse emulsions
S. Kwok, R. Botet, L. Sharpnack, B. Cabane
Soft Matter, vol.16, p.2426-2430, 2020
https://doi.org/10.1039/C9SM01772K
Collective diffusion coefficient of a charged colloidal dispersion: interferometric measurements in a drying drop
B. Sobac, S. Dehaeck, A. Bouchaudy, J.-B. Salmon
Soft Matter, vol.16, p.8213-8225, 2020
https://doi.org/10.1039/D0SM00860E
Influence of membrane resistance on swelling and removal of colloidal filter cake after filtration pressure release
M. Loginov, F. Doudiés, N. Hengl, F.Pignon, G. Gésan-Guiziou
Journal of Membrane Science, vol.595, 117498, 2020
https://doi.org/10.1016/j.memsci.2019.117498
Multiscale Structure of Starches Grafted with Hydrophobic Groups: A new Analytical Strategy
C. Volant, A. Gilet, F. Beddiaf, M. Collinet-Fressancourt, X. Falourd, N. Descamps, V. Wiatz, H. Bricout, S. Tilloy, E. Monflier, C. Quettier, A. Mazzah, A. Rolland-Sabaté
Molecules, vol.25, 2827, 2020
https://doi.org/10.3390/molecules25122827
Influence of ionic liquid plasticizers on the processing and viscosity of starch melts. Carbohydrate Polymers
P. Decaen, A. Rolland-Sabaté, S. Guilois, D. Lourdin, G. Della Valle, E. Leroy
Carbohydrate Polymers, vol.230, 115591, 2020
https://doi.org/10.1016/j.carbpol.2019.115591
Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties
F. Lazzaro, A. Bouchoux, J. Raynes, R. Williams, L. Ong, E. Hanssen, V. Lechevalier, S. Pezennec, H.-J. Cho, A. Logan, S. Gras, F. Gaucheron
Food Hydrocolloids, vol.101, 105414, 2020
https://doi.org/10.1016/j.foodhyd.2019.105414
Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin
M.-H. Morel, J. Pincemaille, E. Chauveau, A. Louhichi, F. Violleau, P. Menut, L. Ramos, A. Banc
Food Hydrocolloids, vol.103, 105676, 2020
https://doi.org/10.1016/j.foodhyd.2020.105676
Rheoacoustic gels: tuning mechanical and flow properties of colloidal gels with ultrasonic vibrations
T. Gibaud, N. Dagès, P. Lidon, G. Jung, L. C. Ahouré, M. Sztucki, A. Poulesquen, N. Hengl, F. Pignon, & S. Manneville
Physical Review X, vol.10, 011028, 2020
https://doi.org/10.1103/PhysRevX.10.011028
Buoyancy-driven dispersion in confined drying of liquid binary mixtures
J.-B. Salmon, F. Doumenc
Physical Review Fluids, vol.5, 024201, 2020
https://doi.org/10.1103/PhysRevFluids.5.024201
Layered organization of anisometric cellulose nanocrystals and beidellite clay particles accumulated near the membrane surface during cross-flow ultrafiltration: In situ SAXS and ex situ SEM/WAXD characterization
E. F. Semeraro, N. Hengl, M. Karrouch, L. J. Michot, E. Paineau, B. Jean, J.L. Putaux, C. Lancelon-Pin, L. Sharpnack, F. Pignon
Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol.584, 124030, 2020
https://doi.org/10.1016/j.colsurfa.2019.124030
2019
Major role of voluminosity in the compressibility and sol-gel transition of casein micelle dispersions concentrated at 7 °C and 20 °C
F. Doudiès, A-S. Arsène, F. Garnier-Lambrouin, M-H. Famelart, A. Bouchoux, F. Pignon, G. Gésan-Guiziou
Foods, vol.8, 652, 2019
https://doi.org/10.3390/foods8120652
Size-based characterization of polysaccharides by Taylor dispersion analysis with photochemical oxidation or back scattering interferometry detections
L. Leclerc, P. Saetear, A. Rolland-Sabaté, P. Biron, J. Chamieh, , L. Cipelletti, D. J. Bornhop, H. Cottet
Macromolecules, vol.52, p.4421-4431, 2019
https://doi.org/10.1021/acs.macromol.9b00605
Addition to Structure and dynamics of a polymer–nanoparticle composite: Effect of nanoparticle size and volume fraction
V. Sorichetti, V. Hugouvieux, W. Kob
Macromolecules, vol.52, p.6336-6337, 2019
https://doi.org/10.1021/acs.macromol.9b01579
https://arxiv.org/pdf/1907.12361
Unified Theoretical and Experimental View on Transient Shear Banding
R. Benzi, T. Divoux, C. Barentin, S. Manneville, M. Sbragaglia, F. Toschi
Physical Review Letters, vol.123, 248001, 2019
https://doi.org/10.1103/PhysRevLett.123.248001
Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams
A. Audebert, A. Saint-Jalmes, S. Beaufils, V. Lechevalier, C. Le Floch-Fouéré, S. Cox, N. Leconte, S. Pezennec
Journal of Colloid and Interface Science, vol.542, p.222-232, 2019
https://doi.org/10.1016/j.jcis.2019.02.006
How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach
A. Audebert, S. Beaufils, V. Lechevalier-Datin, C. Le Floch-Fouéré, A. Saint-Jalmes, S. Pezennec
Journal of Food Engineering, vol.242, p.153-162, 2019
https://doi.org/10.1016/j.jfoodeng.2018.08.029
Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol
A. Madadlou, A. Saint-Jalmes, F. Guyomarc’h, J. Floury, D. Dupont
Food Hydrocolloids, vol.93, p.351-360, 2019
https://doi.org/10.1016/j.foodhyd.2019.02.031
Tuning the Structure of Galacturonate Hydrogels: External Gelation by Ca, Zn, or Fe Cationic Cross-Linkers
A.Maire du Poset, A. Lerbret, F. Boué, A. Zitolo, A. Assifaoui, F. Cousin
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Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi)
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Structure and dynamics of a polymer–nanoparticle composite: Effect of nanoparticle size and volume fraction
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Controlling foam stability with the ratio of myristic acid to choline hydroxide
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Design of Responsive Foams with an Adjustable Temperature Threshold of Destabilization
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Proteins for the future: a soft matter approach to link basic knowledge and innovative applications
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A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330
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How does temperature govern mechanisms of starch changes during extrusion?
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Thermal, conformational and rheological properties of kappa-carrageenan-sodium stearoyl lactylate gels and solutions
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Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR
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Enzymatic synthesis of polysaccharide-based copolymers
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