Zobrazeno 1 - 6 of 6 pro vyhledávání: '"fonctionnalité des protéines"'
1
Protein Interactions / assemblies and subsequent properties
Autor: Croguennec, Thomas, Famelart, Marie-Hélène
Publikováno v: STLOpendays
STLOpendays, Mar 2019, Rennes, France
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
Protein Interactions / assemblies and subsequent properties. STLOpendays
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::eae4c0710b8928d9b383d6aec30f8cc0
https://hal.archives-ouvertes.fr/hal-02097220
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2
Interactions structures & functionalities team objectives
Autor: Bouhallab, Said
Publikováno v: STLOpendays
STLOpendays, Mar 2019, Rennes, France
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
Interactions structures & functionalities team objectives. STLOpendays
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9cbbd14b1a15e7d623684c76bab958b3
https://hal.archives-ouvertes.fr/hal-02097221
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3
An original way to produce functional particles by dry heating whey proteins
Autor: SCHONG, Elise, Famelart, Marie-Hélène
Publikováno v: Colloque Biopolymers 2017
Colloque Biopolymers 2017, Nov 2017, Nantes, France. 2017
Whey proteins present in milk are widely used in the food industry for their nutritional and functional properties. Many studies have been undertaken on the improvement of functional properties of these proteins, mainly by heat-induced denaturation/a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::409ec9608a7c4821933b0d2bb97f7021
https://hal.archives-ouvertes.fr/hal-01618407
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4
Expression à l'interface eau-air de potentialités d'assemblage des protéines, et interactions aux concentrations élevées
Autor: Pezennec, Stéphane
Publikováno v: Matière molle pour la science des aliments : Compréhension et Structuration
Matière molle pour la science des aliments : Compréhension et Structuration, Oct 2015, Montpellier, France
Matière molle pour la science des aliments : Compréhension et Structuration, Institut National de Recherche Agronomique (INRA). UMR Ingénierie des Agropolymères et Technologies Emergentes (1208)., Oct 2015, Montpellier, France
Expression à l'interface eau-air de potentialités d'assemblage des protéines, et interactions aux concentrations élevées. Matière molle pour la science des aliments : Compréhension et Structuration
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::10b4e6aa61197ea5ccbfa89078b4743c
https://hal.archives-ouvertes.fr/hal-01454544
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5
Spontaneous co-assembly of proteins for encapsulation of a hydrophilic vitamin
Autor: Chapeau, Anne Laure, Miranda-Tavares, Guilherme, Hamon, Pascaline, Croguennec, Thomas, Poncelet, D., Bouhallab, Said
Publikováno v: 23.International Conference on Bioencapsulation
23.International Conference on Bioencapsulation, Sep 2015, Delft, Netherlands. 2015
Bioencapsulation Innovations
Bioencapsulation Innovations, 2015, Novembre 2015, pp.26-27
2015; 23.International Conference on Bioencapsulation, Delft, NLD, 2015-09-02-2015-09-04
Encapsulation of bioactive compounds such as vitamins and micronutrients is a great challenge to develop new functional foods. There is a growing demand from consumers for food products offering health benefits such as products enriched with vitamins
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c2639b2de2b30eab1ae81224470b0687
https://hal.archives-ouvertes.fr/hal-01209845
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6
Protein co-assembly for the delivery of bioactives
Autor: Miranda-Tavares, Guilherme, Croguennec, Thomas, Hamon, Pascaline, Peres de sa Peixoto Junior, Paulo, De Carvahlo, Antonio Fernandes, Bouhallab, Said
Publikováno v: 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”
6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015
2015; 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Paris, FRA, 2015-07-14-2015-07-17
Comité d'organisation:Prof Perla RELKIN, AgroParisTech-Centre de Massy (President)SPAB, Department of Engineering and Science of Food and Bioproducts1 Avenue des Olympiades, 91300 MASSY, FranceDr Monique AXELOS, INRA, France (Vice-President)Head of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::06554ba0071e232e961db84561863cc6
https://hal.archives-ouvertes.fr/hal-01209846
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