11 citations · 11 across the 1 of their papers we have counts for
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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…
Tailoring the viscoelasticity of polymer gels of gluten proteins through solvent quality
Salvatore Costanzo, Amélie Banc, Ameur Louhichi +4
We investigate the linear viscoelasticity of polymer gels produced by the dispersion of gluten proteins in water:ethanol binary mixtures with various ethanol contents, from pure wa…
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…
Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels
A Banc, C Charbonneau, M Dahesh +4
The structure of model gluten protein gels prepared in ethanol/water is investigated by small angle X-ray (SAXS) and neutrons (SANS) scattering. We show that gluten gels display ra…