Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Antoine Bouchoux"'
Autor:
Valerie Micard, Elizabeth Carvajal-Millan, Denis Cassan, Antoine Bouchoux, Carole Assor Antoine
Publikováno v:
ACS Applied Polymer Materials
ACS Applied Polymer Materials, 2021, 3 (12), pp.6176-6185. ⟨10.1021/acsapm.1c01035⟩
ACS Applied Polymer Materials, 2021, 3 (12), pp.6176-6185. ⟨10.1021/acsapm.1c01035⟩
International audience; Enzymatic oxidation of water-extractable feruloylated arabinoxylan (WEAX) solutions produces covalent irreversible gels that are stable versus time, pH, and T degrees C. These hydrogels have a huge water holding capacity, whic
Autor:
Stéphane Pezennec, Maryvonne Pasco, Coralie Pasquier, Gilles Paboeuf, Cécile Le Floch-Fouéré, Benjamin Dollet, Valérie Lechevalier, B. Cabane, Lay-Theng Lee, Antoine Bouchoux, Sylvie Beaufils
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2021, ⟨10.1021/acs.langmuir.1c01591⟩
Langmuir, 2021, 37 (42), pp.12278-12289. ⟨10.1021/acs.langmuir.1c01591⟩
Langmuir, American Chemical Society, 2021, ⟨10.1021/acs.langmuir.1c01591⟩
Langmuir, 2021, 37 (42), pp.12278-12289. ⟨10.1021/acs.langmuir.1c01591⟩
International audience; The formation of dense protein interfacial layers at afree air−water interface is known to result from both diffusion andadvection. Furthermore, protein interactions in concentrated phasesare strongly dependent on their over
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1276239aec0a1ffb19b8f7d3fb621773
https://hal.inrae.fr/hal-03375385/file/la-2021-01591b_Manuscript.pdf
https://hal.inrae.fr/hal-03375385/file/la-2021-01591b_Manuscript.pdf
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, 2022, 128, pp.107577. ⟨10.1016/j.foodhyd.2022.107577⟩
Food Hydrocolloids, 2022, 128, pp.107577. ⟨10.1016/j.foodhyd.2022.107577⟩
International audience; Casein micelles (CMs) are ~100 nm natural colloids found in milk resulting from the complex and unresolved association of casein monomers, phosphorus, and calcium; the latter being either directly bound to the phosphoserine re
Autor:
Antoine Bouchoux, Daniel Thomas, Marc Schmutz, Guillaume Laurent, Geneviève Gésan-Guiziou, Juliana Valle Costa Silva, Paulo De Sa Peixoto
Publikováno v:
Langmuir
Langmuir, 2017, 33 (5), pp.1256-1264. ⟨10.1021/acs.langmuir.6b04235⟩
Langmuir, American Chemical Society, 2017, 33 (5), pp.1256-1264. ⟨10.1021/acs.langmuir.6b04235⟩
Langmuir, 2017, 33 (5), pp.1256-1264. ⟨10.1021/acs.langmuir.6b04235⟩
Langmuir, American Chemical Society, 2017, 33 (5), pp.1256-1264. ⟨10.1021/acs.langmuir.6b04235⟩
International audience; Understanding how proteins stabilize amorphous calcium orthophosphate (ACP) phases is of great importance in biology and for pharmaceutical or food applications. Until now, most of the former investigations about ACP−protein
Publikováno v:
Scientific Reports
Scientific Reports, 2019, 9 (1), ⟨10.1038/s41598-019-39820-z⟩
Scientific Reports 1 (9), . (2019)
Scientific Reports, Vol 9, Iss 1, Pp 1-9 (2019)
Scientific Reports, Nature Publishing Group, 2019, 9 (1), ⟨10.1038/s41598-019-39820-z⟩
Scientific Reports 9 (2019) 1
Scientific Reports, 9(1)
Scientific Reports, 2019, 9 (1), ⟨10.1038/s41598-019-39820-z⟩
Scientific Reports 1 (9), . (2019)
Scientific Reports, Vol 9, Iss 1, Pp 1-9 (2019)
Scientific Reports, Nature Publishing Group, 2019, 9 (1), ⟨10.1038/s41598-019-39820-z⟩
Scientific Reports 9 (2019) 1
Scientific Reports, 9(1)
Cake layer formation in membrane processes is an inevitable phenomenon. For hard particles, especially cake porosity and thickness determine the membrane flux, but when the particles forming the cake are soft, the variables one has to take into accou
Publikováno v:
Scientific Reports
Scientific Reports, Nature Publishing Group, 2019, 9 (1), pp.0. ⟨10.1038/s41598-019-45791-y⟩
Scientific Reports, Vol 9, Iss 1, Pp 1-9 (2019)
Scientific Reports 1 (9), 9 p.. (2019)
Scientific Reports, 9
Scientific Reports 9 (2019)
Scientific Reports, 2019, 9 (1), pp.0. ⟨10.1038/s41598-019-45791-y⟩
Scientific Reports, Nature Publishing Group, 2019, 9 (1), pp.0. ⟨10.1038/s41598-019-45791-y⟩
Scientific Reports, Vol 9, Iss 1, Pp 1-9 (2019)
Scientific Reports 1 (9), 9 p.. (2019)
Scientific Reports, 9
Scientific Reports 9 (2019)
Scientific Reports, 2019, 9 (1), pp.0. ⟨10.1038/s41598-019-45791-y⟩
Clogging of porous media by soft particles has become a subject of extensive research in the last years and the understanding of the clogging mechanisms is of great importance for process optimization. The rise in the utilization of microfluidic devi
Autor:
Antoine Bouchoux, Saïd Bouhallab, Paul Menut, Stéphane Pezennec, Valérie Lechevalier, Thomas Croguennec, Denis Renard, Cécile Le Floch-Fouéré, Adeline Boire
Publikováno v:
Annual Review of Food Science and Technology
Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), ⟨10.1146/annurev-food-032818-121907⟩
Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩
Annual Review of Food Science and Technology, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩
Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), ⟨10.1146/annurev-food-032818-121907⟩
Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩
Annual Review of Food Science and Technology, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩
International audience; Animal-and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74b5acbb64abdda4c47cb2a73b6044e2
https://hal.archives-ouvertes.fr/hal-02000877
https://hal.archives-ouvertes.fr/hal-02000877
Autor:
Anne-Marie Di Guilmi, Hélène Rogniaux, Mathieu Fanuel, Cedric Montanier, Antoine Bouchoux, David Ropartz
Publikováno v:
Scientific Reports
Scientific Reports, 2019, 9 (1), pp.5763. ⟨10.1038/s41598-019-42206-w⟩
Scientific Reports, Nature Publishing Group, 2019, 9 (1), pp.5763. ⟨10.1038/s41598-019-42206-w⟩
Scientific Reports 1 (9), 1-12. (2019)
Scientific Reports, Vol 9, Iss 1, Pp 1-12 (2019)
Scientific Reports, Nature Publishing Group, 2019, 9, pp.5763. ⟨10.1038/s41598-019-42206-w⟩
Scientific Reports, 2019, 9 (1), pp.5763. ⟨10.1038/s41598-019-42206-w⟩
Scientific Reports, Nature Publishing Group, 2019, 9 (1), pp.5763. ⟨10.1038/s41598-019-42206-w⟩
Scientific Reports 1 (9), 1-12. (2019)
Scientific Reports, Vol 9, Iss 1, Pp 1-12 (2019)
Scientific Reports, Nature Publishing Group, 2019, 9, pp.5763. ⟨10.1038/s41598-019-42206-w⟩
Enzymes are involved in various types of biological processes. In many cases, they are part of multi-component machineries where enzymes are localized in close proximity to each-other. In such situations, it is still not clear whether inter-enzyme sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66e6b56be8630576e778e2109a0babb8
https://hal.science/hal-02160983/file/Montanier-SR-2019.pdf
https://hal.science/hal-02160983/file/Montanier-SR-2019.pdf
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2018, 553, pp.406-416. ⟨10.1016/j.colsurfa.2018.05.064⟩
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 553, pp.406-416. ⟨10.1016/j.colsurfa.2018.05.064⟩
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 553, 406-416
Colloids and Surfaces A: Physicochemical and Engineering Aspects 553 (2018)
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2018, 553, pp.406-416. ⟨10.1016/j.colsurfa.2018.05.064⟩
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 553, pp.406-416. ⟨10.1016/j.colsurfa.2018.05.064⟩
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 553, 406-416
Colloids and Surfaces A: Physicochemical and Engineering Aspects 553 (2018)
International audience; Microgels are deformable and compressible particles that can be packed to concentrations that exceed the random close packing limit of hard spheres. For reaching high packing levels, one has to overcome the resistance to compr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd75afcc81fa6bb99e49921ae9bea025
https://hal.archives-ouvertes.fr/hal-01882881/document
https://hal.archives-ouvertes.fr/hal-01882881/document
Autor:
Alain Riaublanc, Marc Anton, Karima Laleg, Paul Menut, Valérie Lechevalier, Adeline Boire, Thomas Croguennec, Antoine Bouchoux, Vincenza Ferraro, Stéphane Pezennec, Saïd Bouhallab, Valérie Micard, Véronique Santé-Lhoutellier, Anne-Laure Chapeau, Denis Renard
Publikováno v:
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies, 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩
Innovative Food Science and Emerging Technologies (46), 18-28. (2018)
Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies, 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩
Innovative Food Science and Emerging Technologies (46), 18-28. (2018)
• Protein interactions play a key role in determining the final structure and properties of products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfa5b26d85964f64e7a68e6d03cb522a
https://hal.archives-ouvertes.fr/hal-01608238/document
https://hal.archives-ouvertes.fr/hal-01608238/document