Modification of cell walls of apple, red beet and kiwifruit by heating in acid conditions: common and specific responses

Autor: Xuwei Liu, Catherine Renard, Agnes Rolland-Sabate, Sylvie Bureau, Carine Le Bourvellec

Publikováno v: 15th Cell wall meeting
15th Cell wall meeting, Jul 2019, Cambridge, United Kingdom
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Modification of cell walls of apple, red beet and kiwifruit by heating in acid conditions: common and specific responses. 15th Cell wall meeting

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::78b06541649a70612a4b0b5e8ac46edb
https://hal.archives-ouvertes.fr/hal-02264926

Molecular size of soluble pectins in apple fruits is not affected by heat processing into puree

Autor: Alexandra Burgy, Agnes Rolland-Sabate, Alexandre Leca, Carine Le Bourvellec, Catherine Renard

Publikováno v: 12. International Conference on Agrophysics Soil, Plant & Climate
12. International Conference on Agrophysics Soil, Plant & Climate, Sep 2018, Lublin, Poland
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International audience; Texture is an important quality attribute of processed fruits and vegetables. In purees, it is modulated by the pulp content, particle size distribution and viscosity of the continuous phase (Espinosa-Munoz et al., 2012). As c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::30293c79e424011f04f4c25a3b7b6019
https://hal.inrae.fr/hal-03338571

Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)

Autor: Thibault Loiseleux, Agnes Rolland-Sabate, Catherine Garnier, Thomas Croguennec, Sophie Guilois-Dubois, Marc Anton, Alain Riaublanc

Publikováno v: Journées Scientifiques du groupe francophone de fractionnement flux-force
Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France
Journées Scientifiques du groupe francophone de fractionnement flux-force, Nantes, FRA, 2017-03-31
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National audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fdd7bd201fe092bf01e4f5ab4d3623e1
https://hal.inrae.fr/hal-02789160

Crystalline structure in starch

Autor: Denis Lourdin, Jean-Luc Putaux, Gabrielle Veronese, Chloé Chevigny, Agnes Rolland-Sabate, Alain Buleon

Publikováno v: Starch
Starch, Springer Japan, 451p., 2015, 978-4-431-55494-3
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Many reviews have been published on the crystalline structure of the starch granule, addressing aspects such as birefringence, crystallinity, and structural models for A- and B-type starches. After a synthetic presentation of the general knowledge on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::52f4d887f8e88a118db759d3320be392
https://hal.archives-ouvertes.fr/hal-01280652

Stability of yam starch gels during processing

Autor: Guessan, G. A. N., Kamenan, A., Agnes Rolland-Sabate, Paul Colonna

Publikováno v: African Journal of Biotechnology
African Journal of Biotechnology, Academic Journals, 2005, 4 (1), pp.94-101
African Journal of Biotechnology; Vol 4, No 1 (2005): ; 94-101
African Journal of Biotechnology 1 (4), 94-101. (2005)
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To evaluate their aptitude to be used as functional ingredients, twenty one varieties of yam starches of Côte d'Ivoire were submitted to different technological stress such as high temperature treatment, long term freezing and refrigeration, high sp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::38180033c34cd64d93a0b37b80c6dd29
https://hal.inrae.fr/hal-02674951