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Soy glycinin microcapsules by simple coacervation method

Colloids and surfaces, B, Biointerfaces, 2004-08, Vol.37 (1), p.1-8

2004

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Evidence and characterization of complex coacervates containing plant proteins: application to the microencapsulation of oil droplets

Colloids and surfaces. A, Physicochemical and engineering aspects, 2004-01, Vol.232 (2-3), p.239-247

2004

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Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

Allergy (Copenhagen), 2005-06, Vol.60 (6), p.815-821

2005

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Rheological Interfacial Properties of Plant Protein−Arabic Gum Coacervates at the Oil−Water Interface

Biomacromolecules, 2005-03, Vol.6 (2), p.790-796

2005

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Properties and Microstructure of Thermo-Pressed Wheat Gluten Films: a Comparison with Cast Films

Biomacromolecules, 2004-07, Vol.5 (4), p.1596-1601

2004

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Adsorption Kinetics and Rheological Interfacial Properties of Plant Proteins at the Oil−Water Interface

Biomacromolecules, 2004-11, Vol.5 (6), p.2088-2093

2004

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Plant biopolymer science: food and non-food applications.

1, 2007

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Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour

Clinical and experimental allergy, 2003-07, Vol.33 (7), p.962-970

2003

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Molecular Determinants of the Influence of Hydrophilic Plasticizers on the Mechanical Properties of Cast Wheat Gluten Films

Journal of agricultural and food chemistry, 2003-02, Vol.51 (5), p.1447-1452

2003

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Interfacial and emulsifying properties of lipopeptides from Bacillus subtilis

Colloids and surfaces. A, Physicochemical and engineering aspects, 1999, Vol.152 (1), p.3-10

1999

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Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming

Cereal chemistry, 2002-09, Vol.79 (5), p.662-669

2002

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Implication des protéines de céréales dans la maladie cœliaque

Cahiers de nutrition et de diététique, 2001, Vol.36 (1), p.43-51

2001

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Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods

Journal of cereal science, 1999-09, Vol.30 (2), p.121-131

1999

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Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase

Cereal chemistry, 2000-03, Vol.77 (2), p.121-127

2000

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Influence of High Mr Glutenin Subunits on Glutenin Polymers and Rheological Properties of Glutens and Gluten Subfractions of Near-isogenic Lines of Wheat Sicco

Journal of cereal science, 1994, Vol.19 (3), p.231-241

1994

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Characterisation and foaming properties of hydrolysates derived from rapeseed isolate

Colloids and surfaces, B, Biointerfaces, 2006-04, Vol.49 (1), p.40-48

2006

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Foaming and emulsifying properties of pea albumin fractions and partial characterisation of surface-active components

Journal of the science of food and agriculture, 2000-10, Vol.80 (13), p.1964-1972

2000

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Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions

Cereal chemistry, 2000-07, Vol.77 (4), p.414-420

2000

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Temperature‐Induced Changes in the Dynamic Rheological Behavior and Size Distribution of Polymeric Proteins for Glutens from Wheat Near‐Isogenic Lines Differing in HMW Glutenin Subunit Composition

Cereal chemistry, 2000-03, Vol.77 (2), p.193-201

2000

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Biopolymeric colloidal carriers for encapsulation or controlled release applications

International journal of pharmaceutics, 2002-08, Vol.242 (1), p.163-166

2002

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Freeze- or spray-dried gluten hydrolysates. 1. Biochemical and emulsifying properties as a function of drying process

Journal of food engineering, 2001-05, Vol.48 (2), p.127-135

2001

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Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear

Journal of cereal science, 1994, Vol.19 (2), p.131-139

1994

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Gliadin matrices for microencapsulation processes by simple coacervation method

Journal of microencapsulation, 2002, Vol.19 (3), p.377-384

2002

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Biochemical analysis and rheological properties of gluten modified by transglutaminase

Cereal chemistry, 2000, Vol.77 (1), p.32-38

2000

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Influence of Prolamin Composition on Mechanical Properties of Cast Wheat Gluten Films

Journal of cereal science, 2002-09, Vol.36 (2), p.157-166

2002

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Soy glycinin microcapsules by simple coacervation method

Evidence and characterization of complex coacervates containing plant proteins: application to the microencapsulation of oil droplets

Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

Rheological Interfacial Properties of Plant Protein−Arabic Gum Coacervates at the Oil−Water Interface

Properties and Microstructure of Thermo-Pressed Wheat Gluten Films: a Comparison with Cast Films

Adsorption Kinetics and Rheological Interfacial Properties of Plant Proteins at the Oil−Water Interface

Plant biopolymer science: food and non-food applications.

Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour

Molecular Determinants of the Influence of Hydrophilic Plasticizers on the Mechanical Properties of Cast Wheat Gluten Films

Interfacial and emulsifying properties of lipopeptides from Bacillus subtilis

Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming

Implication des protéines de céréales dans la maladie cœliaque

Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods

Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase

Influence of High Mr Glutenin Subunits on Glutenin Polymers and Rheological Properties of Glutens and Gluten Subfractions of Near-isogenic Lines of Wheat Sicco

Characterisation and foaming properties of hydrolysates derived from rapeseed isolate

Foaming and emulsifying properties of pea albumin fractions and partial characterisation of surface-active components

Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions

Temperature‐Induced Changes in the Dynamic Rheological Behavior and Size Distribution of Polymeric Proteins for Glutens from Wheat Near‐Isogenic Lines Differing in HMW Glutenin Subunit Composition

Biopolymeric colloidal carriers for encapsulation or controlled release applications

Freeze- or spray-dried gluten hydrolysates. 1. Biochemical and emulsifying properties as a function of drying process

Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear

Gliadin matrices for microencapsulation processes by simple coacervation method

Biochemical analysis and rheological properties of gluten modified by transglutaminase

Influence of Prolamin Composition on Mechanical Properties of Cast Wheat Gluten Films

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