51 citations · 160 across the 7 of their papers we have counts for
7 papers
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…