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Molecular basis of film formation from a soybean protein: Comparison between the conformation of glycinin in aqueous solution and in films

Autor: Subirade, M., Kelly, I., Pezolet, M.

Publikováno v: International Journal of Biological Macromolecules
International Journal of Biological Macromolecules, Elsevier, 1998, 23, pp.241-249

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______212::47d331fc5677b6627a4655e82caa7346
https://hal.inrae.fr/hal-02687423/document

Comparative properties of pea protein and wheat gluten films. Influence of various plasticizers and aging

Autor: Viroben, G., Barbot, Jean-Pierre, Subirade, M.

Publikováno v: Conference on plant proteins from European crops. Food and non-food applications
Conference on plant proteins from European crops. Food and non-food applications, Nov 1996, Nantes, France

National audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::be206ddc64dc7207b766e14396209295
https://hal.inrae.fr/hal-02770295

Structural characteristics of a globular protein investigated by X-ray photoelectron spectroscopy : comparison between a legumin film and a powdered legumin

Autor: Lebugle, A., Subirade, M.

Publikováno v: Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology
Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology, Elsevier, 1995, 1248, pp.107-114

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9bce5db8470bcc24e8437c8c18477dce
https://hal.inrae.fr/hal-02714420