Výsledky vyhledávání - "Dahesh, Mohsen"

Dissertation/ Thesis

Complex behaviors of clay particles in air and CO2

Autor: Dahesh, Mohsen

Part IThe shear rheology of nano-clay particles when dispersed in liquid CO2 underelevated pressure using the Couette geometry is studied. A high pressure attachmentwith two different measuring systems - the double gap and Mooney systems- is used for

Externí odkaz: http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-13336

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Spontaneous gelation of wheat gluten proteins in a food grade solvent

Autor: Dahesh, Mohsen, Banc, Amélie, Duri, Agnès, Morel, Marie-Hélène, Ramos, Laurence

Publikováno v: Food Hydrocolloids 52 (2016) 1-10

Structuring wheat gluten proteins into gels with tunable mechanical properties would provide more versatility for the production of plant protein-rich food products. Gluten, a strongly elastic protein material insoluble in water, is hardly processabl

Externí odkaz: http://arxiv.org/abs/1506.03248

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Polymeric Assembly of Gluten Proteins in an Aqueous Ethanol Solvent

Autor: Dahesh, Mohsen, Banc, Amélie, Duri, Agnès, Morel, Marie-Hélène, Ramos, Laurence

Publikováno v: J. Phys. Chem. B 2014, 118, 11065

The supramolecular organization of wheat gluten proteins is largely unknown due to the intrinsic complexity of this family of proteins and their insolubility in water. We fractionate gluten in a water/ethanol (50/50 v/v) and obtain a protein extract

Externí odkaz: http://arxiv.org/abs/1409.0744

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Akademický článek

Spontaneous gelation of wheat gluten proteins in a food grade solvent

Autor: Dahesh, Mohsen, Banc, Amélie, Duri, Agnès, Morel, Marie-Hélène, Ramos, Laurence

Publikováno v: In Food Hydrocolloids January 2016 52:1-10

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SANS study of a gluten protein gel: Why are SAXS and SANS profiles diffrents?

Autor: BANC, Amélie, Charbonneau, Céline, Dahesh, Mohsen, Morel, Marie-Hélène, RAMOS, Laurence

Publikováno v: Amélie BANC
Matière Molle pour la Science des Aliments
Matière Molle pour la Science des Aliments, Oct 2015, Montpellier, France

National audience; SANS study of a gluten protein gel: Why are SAXS and SANS profiles diffrents?

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a9c542c84b5a8948903f4c948279505a
https://hal.archives-ouvertes.fr/hal-01959307

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Novel gels from wheat gluten proteins

Autor: DAHESH, Mohsen, Banc, Amélie, Duri, Agnes, Morel, Marie Helene, Ramos, Laurence

Publikováno v: Delivery of Functionality in Complex Food Systems
Delivery of Functionality in Complex Food Systems, Jul 2015, paris, France
Laboratoire de physique, ENS Lyon
Laboratoire de physique, ENS Lyon, 2014, Lyon, France
School of chemistry and chemical engineering, Shandong university
School of chemistry and chemical engineering, Shandong university, 2014, Shandong, China
School of pharmaceutical science, Shandong university
School of pharmaceutical science, Shandong university, 2014, Shandong, China
Delivery of Functionality in Complex Food Systems, AgroParisTech. Paris, FRA., Jul 2015, paris, France

not available (too long to be copied)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::966b40a3f2cbf1abb31b511e7b88922d
https://hal.archives-ouvertes.fr/hal-01180612

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Novels gels from wheat gluten proteins

Autor: Dahesh, Mohsen, Banc, Amelie, Duri-Bechemilh, Agnès, Morel, Marie Helene, Ramos, Laurence

Publikováno v: 3. Journée scientifique du labex NUMEV (solutions numériques, matérielles et modélisation pour l’environnement et le vivant)
3. Journée scientifique du labex NUMEV (solutions numériques, matérielles et modélisation pour l’environnement et le vivant), Jul 2014, Montpellier, France

Novels gels from wheat gluten proteins. 3. Journée scientifique du labex NUMEV (solutions numériques, matérielles et modélisation pour l’environnement et le vivant)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f20d093e025b6935a70369590df1e236
https://hal.archives-ouvertes.fr/hal-01606486

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Structuration and rheological properties of gels made from gluten proteins

Autor: Dahesh, Mohsen, BANC, Amélie, Duri-Bechemilh, Agnès, Morel, Marie helene, RAMOS, Laurence

Publikováno v: Laboratoire du futur
Laboratoire du futur, 2014, Bordeaux, France
9. Annual European Rheological Conference (AERC 2014)
9. Annual European Rheological Conference (AERC 2014), Apr 2014, Karlsruhe, Germany
2014; 9. Annual European Rheological Conference (AERC 2014), Karlsruhe, DEU, 2014-04-08-2014-04-11

Structuration and Rheological Properties of Gels made from Gluten Proteins. 9. Annual European Rheological Conference (AERC 2014)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f36d2f735ba8174814d0c3ccd3935387
https://hal.inrae.fr/hal-02924799

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Structuration and mechanical properties of gels made from gluten proteins

Autor: Dahesh, Mohsen, Banc, Amélie, Duri-Bechemilh, Agnès, Morel, Marie Helene, RAMOS, Laurence

Publikováno v: International soft matter conference (ISMC)
International soft matter conference (ISMC), Sep 2013, Rome, Italy. 2013

Wheat gluten proteins are among the most complex protein networks in nature, due in particular to their poor solubility in water and to their viscoelastic behavior. Gluten networks are often considered as transient networks comprising extensible biop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2592::f6872a9d142d44247962b392b9889eba
https://hal.archives-ouvertes.fr/hal-01601702/document

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Rheology of model systems made from gluten proteins near the liquid-solid transition

Autor: DAHESH, Mohsen, Banc, Amélie, Duri, Agnés, Morel, Marie-Hélène, Ramos, Laurence

Publikováno v: Annual ESMI/Softcomp meeting 2013
Annual ESMI/Softcomp meeting 2013, May 2013, Rimini, Italy

International audience; Wheat gluten proteins are insoluble in water and are among the most complex protein networks in nature. In spite of their extensively use in particular for bread making, their viscoelastic properties and their structuration ar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c0d3e918e43f0ae328cc67756f83d090
https://hal.archives-ouvertes.fr/hal-00831515

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