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(80) Production(s) de BANC A.
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 Auteur(s): Morel Marie-Hélène, Pincemaille J., Chauveau E., Louhichi A., Violleau Frédéric, Menut Paul, Ramos L., Banc A. (Article) Publié: Food Hydrocolloids, vol. 103 p.105676 (2020) Texte intégral en Openaccess : |
Le gluten vu par diffusions de rayonnements Auteur(s): Banc A.
Conférence invité: Réunion annuelle de la 2FDN (Paris, FR, 2020-01-24) |
Hard and soft proteins at fluid interfaces Auteur(s): Banc A., Poirier A., Stocco A., In M., Ramos L.
Conference: GDR SLAMM (Roscoff, FR, 2019-11-19) |
Phase separation dynamics of gluten protein mixtures Auteur(s): Banc A., Pincemaille J., Costanzo S., Chauveau E., Appavou Marie-Sousai, Morel Marie Helene, Menut Paul, Ramos L. (Article) Publié: Soft Matter, vol. 15 p.6160-6170 (2019) Texte intégral en Openaccess : |
Tackling the question of specific interactions in a complex blend of proteins: the gluten case Auteur(s): Banc A., Pincemaille J., Violleau Frédéric, Menut P., Ramos L., Morel Marie Helene
Conference: International Symposium on Food Rheology and Structure (Zurich, CH, 2019-06-18) |
Tackling the question of specific interactions in a complex blend of Proteins Auteur(s): Morel Marie Helene, Banc A., Violleau Frédéric, Menut Paul, Pincemaille J., Ramos L. (Affiches/Poster) Edible Soft Matter – a SoftComp Topical Workshop (Le Mans, FR), 2019 |
Interfacial behavior of plant proteins Auteur(s): Banc A., Poirier A., Stocco A., In M., Ramos L.
Conference: Edible Soft Matter (Le Mans, FR, 2019-04-18) |