26 citations · 82 across the 4 of their papers we have counts for
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Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation
Alban Lacroix, Murielle Hayert, Veronique Bosc +1
Producing food-grade soft particles with controlled structure is of interest to elucidate the structure-properties relationship in soft-particles suspensions. The aim of this work…
Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels
Laurence Ramos, Amélie Banc, Ameur Louhichi +6
We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, v/v, a good solvent for gluten proteins. Gluten comprises two main families o…
Phase separation dynamics of gluten protein mixtures
A. Banc, J. Pincemaille, S. Costanzo +5
We investigate by time-resolved Synchrotron ultra-small X-ray scattering the dynamics of liquid-liquid phase-separation (LLPS) of gluten protein suspensions following a temperature…
Irreversible hardening of a colloidal gel under shear: the smart response of natural rubber latex gels
Guilherme de Oliveira Reis, Thomas Gibaud, Brice Saint-Michel +6
Natural rubber is obtained by processing natural rubber latex, a liquid colloidal suspension that rapidly gels after exudation from the tree. We prepared such gels by acidification…