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Tailoring the Viscoelasticity of Polymer Gels of Gluten Proteins through Solvent Quality

Macromolecules, 2020-11, Vol.53 (21), p.9470-9479

2020

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Investigating sorghum protein solubility and in vitro digestibility during seed germination

Food chemistry, 2024-05, Vol.439, p.138084-138084, Article 138084

2024

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Gas cell opening in bread dough during baking

Trends in food science & technology, 2021-03, Vol.109, p.482-498

2021

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Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects

Journal of cereal science, 2019-07, Vol.88, p.103-109

2019

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Lipid Partitioning in Maize (Zea mays L.) Endosperm Highlights Relationships among Starch Lipids, Amylose, and Vitreousness

Journal of agricultural and food chemistry, 2015-04, Vol.63 (13), p.3551-3558

2015

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Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

Food hydrocolloids, 2020-12, Vol.109, p.106101, Article 106101

2020

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Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study

Journal of cereal science, 2023-03, Vol.110, p.103629, Article 103629

2023

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Multiscale analysis of hydrated gluten structure and phase distribution under thermal treatments

European food research & technology, 2024-04, Vol.250 (4), p.1201-1217

2024

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Dynamics of liquid-liquid phase separation of wheat gliadins

Scientific reports, 2018-09, Vol.8 (1), p.14441-13, Article 14441

2018

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Spontaneous gelation of wheat gluten proteins in a food grade solvent

Food hydrocolloids, 2016-01, Vol.52, p.1-10

2016

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Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves

Food chemistry, 2022-07, Vol.381, p.132254-132254, Article 132254

2022

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Scaling Properties of Gelling Systems in Nonlinear Shear Experiments

ACS macro letters, 2024-06, Vol.13 (7), p.826-831

2024

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Mechanochemical activation of gluten network development during dough mixing

Journal of food engineering, 2020-10, Vol.283, p.110035, Article 110035

2020

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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

Food hydrocolloids, 2020-06, Vol.103, p.105676, Article 105676

2020

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Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol

Food hydrocolloids, 2022-02, Vol.123, p.107142, Article 107142

2022

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Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques

Biomacromolecules, 2024-07, Vol.25 (7), p.3976-3989

2024

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Phase separation dynamics of gluten protein mixtures

Soft matter, 2019, Vol.15 (3), p.616-617

2019

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Osmotic Compression of Anisotropic Proteins: Interaction Properties and Associated Structures in Wheat Gliadin Dispersions

The journal of physical chemistry. B, 2015-04, Vol.119 (17), p.5412-5421

2015

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Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Food chemistry, 2009-09, Vol.116 (2), p.401-412

2009

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Transition from vitreous to floury endosperm in maize (Zea mays L.) kernels is related to protein and starch gradients

Journal of cereal science, 2016-03, Vol.68, p.148-154

2016

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Dynamic mechanical analysis of the multiple glass transitions of plasticized wheat gluten biopolymer

Journal of applied polymer science, 2016-04, Vol.133 (14), p.np-n/a

2016

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Pasta color and viscoelasticity: Revisiting the role of particle size, ash, and protein content

Cereal chemistry, 2018-05, Vol.95 (3), p.386-398

2018

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Sorghum grain germination as a route to improve kafirin digestibility: Biochemical and label free proteomics insights

Food chemistry, 2023-10, Vol.424, p.136407-136407, Article 136407

2023

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Fate of SDS-insoluble glutenin polymers from semolina to dry pasta

Food chemistry, 2018-02, Vol.240, p.189-195

2018

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In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins

Food & function, 2024-05, Vol.15 (9), p.5132-5146

2024

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Tailoring the Viscoelasticity of Polymer Gels of Gluten Proteins through Solvent Quality

Investigating sorghum protein solubility and in vitro digestibility during seed germination

Gas cell opening in bread dough during baking

Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects

Lipid Partitioning in Maize (Zea mays L.) Endosperm Highlights Relationships among Starch Lipids, Amylose, and Vitreousness

Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study

Multiscale analysis of hydrated gluten structure and phase distribution under thermal treatments

Dynamics of liquid-liquid phase separation of wheat gliadins

Spontaneous gelation of wheat gluten proteins in a food grade solvent

Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves

Scaling Properties of Gelling Systems in Nonlinear Shear Experiments

Mechanochemical activation of gluten network development during dough mixing

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

Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol

Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques

Phase separation dynamics of gluten protein mixtures

Osmotic Compression of Anisotropic Proteins: Interaction Properties and Associated Structures in Wheat Gliadin Dispersions

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Transition from vitreous to floury endosperm in maize (Zea mays L.) kernels is related to protein and starch gradients

Dynamic mechanical analysis of the multiple glass transitions of plasticized wheat gluten biopolymer

Pasta color and viscoelasticity: Revisiting the role of particle size, ash, and protein content

Sorghum grain germination as a route to improve kafirin digestibility: Biochemical and label free proteomics insights

Fate of SDS-insoluble glutenin polymers from semolina to dry pasta

In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins

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