Zobrazeno 1 - 10 of 102 pro vyhledávání: '"Marie Hélène Morel"'
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Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study
Autor: Kossigan Bernard Dedey, David Grenier, Laurent Blondel, Yves Diascorn, Marie-Hélène Morel, Tiphaine Lucas
Publikováno v: Journal of Cereal Science
Journal of Cereal Science, 2023, 110, pp.103629. ⟨10.1016/j.jcs.2023.103629⟩
International audience; A small bubble-inflation device was developed for use in conjunction with a Low-to-Mid Range Magnification Digital Microscope. This device made it possible to observe the bi-extension of dough and gluten films at the top of a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::921c4be407311c187b97843038df4a3a
https://hal.inrae.fr/hal-04043264
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3
Flow of gluten with tunable protein composition: from stress undershoot to stress overshoot and strain hardening
Autor: Ameur Louhichi, Marie-Hélène Morel, Laurence Ramos, Amélie Banc
Understanding the origin of the unique rheological properties of wheat gluten, the protein fraction of wheat grain, is crucial in bread-making processes and has raised questions of scientists for decades. Gluten is a complex mixture of two families o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e9948b593bd59083aa98a776f55bff3
http://arxiv.org/abs/2207.13542
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4
Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol
Autor: Paul Menut, Laure Lecacheux, Amélie Banc, Marie-Hélène Morel, Justine Pincemaille, Laurence Ramos
Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2022, 123, pp.107142. ⟨10.1016/j.foodhyd.2021.107142⟩
International audience; Wheat gluten includes two major proteins classes, gliadin (25–60 kg/mol) and glutenin polymers (100 to > 2,000 kg/mol) each comprising several polypeptides routinely identified by size-exclusion chromatography and electropho
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41b2cad553ce57f8a2e9132c2d48ae88
https://hal.inrae.fr/hal-03337519
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7
Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum
Autor: Hamza Mameri, Valéria Aparecida Vieira Queiroz, Mariana Simões Larraz Ferreira, Carlos Wanderlei Piler de Carvalho, C. Y. Takeiti, Carolina Thomaz dos Santos D'Almeida, Luiz Claudio Cameron, Marie-Hélène Morel, Neuri dos Santos Menezes
Publikováno v: Food Research International
Food Research International, Elsevier, 2021, 149, pp.110663. ⟨10.1016/j.foodres.2021.110663⟩
International audience; Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, lead
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14f4ac4058f8fb591036f3b09423502a
https://pubmed.ncbi.nlm.nih.gov/34600665
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8
Gas cell opening in bread dough during baking
Autor: Corinne Rondeau-Mouro, Marie-Hélène Morel, Kossigan Bernard Dedey, Tiphaine Lucas, David Grenier
Publikováno v: Trends in Food Science and Technology
Trends in Food Science and Technology, 2021, 109, pp.482-498. ⟨10.1016/j.tifs.2021.01.032⟩
Trends in Food Science and Technology, Elsevier, 2021, 109, pp.482-498. ⟨10.1016/j.tifs.2021.01.032⟩
Background This literature review describes the evolution during baking of the three main components in dough (starch, proteins, and the aqueous phase) in order to understand what causes gas cells to open. To date, most of the literature has focused
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3acd997bcfde358a7efb7dd0547b00e2
https://hal.inrae.fr/hal-03136581
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9
Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels
Autor: Paul Menut, Zhendong Fu, Jacques Jestin, Marie-Sousai Appavou, Ameur Louhichi, Laurence Ramos, Justine Pincemaille, Marie-Hélène Morel, Amélie Banc
Publikováno v: Journal of physics / Condensed matter 33(14), 144001-144011 (2021). doi:10.1088/1361-648X/abdf91
Journal of Physics: Condensed Matter
Journal of Physics: Condensed Matter, IOP Publishing, 2021, 33, pp.144001. ⟨10.1088/1361-648X/abdf91⟩
Journal of Physics: Condensed Matter, 2021, 33, pp.144001. ⟨10.1088/1361-648X/abdf91⟩
We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, $50/50$ v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins, monomeric gliadins and polymer glutenins. In the semi-dilu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::969983748f1daa935036798009ab2b8e
https://juser.fz-juelich.de/record/897461
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10
Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation
Autor: Marie-Hélène Morel, Maude Ducrocq, Valérie Micard, Adeline Boire, Marc Anton
Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, 109, pp.106101. ⟨10.1016/j.foodhyd.2020.106101⟩
Food Hydrocolloids, Elsevier, 2020, 109, ⟨10.1016/j.foodhyd.2020.106101⟩
Food Hydrocolloids, 2020, 109, ⟨10.1016/j.foodhyd.2020.106101⟩
International audience; Rubisco (ribulose-1,5-bisphosphate carboxylase/oxygenase), a leaf protein, has an interesting amino acid profile and promising functional properties. Incorporated in wheat-based products, it would increase their protein conten
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fe87612393607f03ac29fb3162d15a8
https://hal.inrae.fr/hal-02913156
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