51 citations · 208 across the 10 of their papers we have counts for
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Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques
Aurélien Urbes, Marie-Hélène Morel, Laurence Ramos +2
We study the efficiency of several Asymmetrical Flow Field-Flow Fractionation (AF4) techniques to investigate the self-associating wheat gluten proteins. We compare the use of a de…
Scaling Properties of Gelling Systems in Nonlinear Shear Experiments
Ameur Louhichi, Marie-Hélène Morel, Laurence Ramos +1
We study model near-critical polymer gelling systems made of gluten proteins dispersions stabilized at different distances from the gel point. We impose different shear rates and f…
Flow of gluten with tunable protein composition: from stress undershoot to stress overshoot and strain hardening
Ameur Louhichi, Marie-Helene Morel, Laurence Ramos +1
Understanding the origin of the unique rheological properties of wheat gluten, the protein fraction of wheat grain, is crucial in bread-making processes and questions scientists si…
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…
Spontaneous gelation of wheat gluten proteins in a food grade solvent
Mohsen Dahesh, Amélie Banc, Agnès Duri +2
Structuring wheat gluten proteins into gels with tunable mechanical properties would provide more versatility for the production of plant protein-rich food products. Gluten, a stro…
Polymeric Assembly of Gluten Proteins in an Aqueous Ethanol Solvent
Mohsen Dahesh, Amélie Banc, Agnès Duri +2
The supramolecular organization of wheat gluten proteins is largely unknown due to the intrinsic complexity of this family of proteins and their insolubility in water. We fractiona…
Tuning Structure and Rheology of Silica-Latex Nanocomposites with the Molecular Weight of Matrix Chains: A Coupled SAXS-TEM-Simulation Approach
Amélie Banc, Anne-Caroline Genix, Mathieu CHIRAT +4
The structure of silica-latex nanocomposites of three matrix chain masses (20, 50, and 160 kg/mol of poly(ethyl methacrylate)) are studied using a SAXS/TEM approach, coupled via Mo…