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Micromachines|August 27, 2021
Droplet Microfluidics for Food and Nutrition ApplicationsKarin Schroen, Claire Berton-Carabin, Denis Renard, et al.Food Chemistry|February 6, 2022
Biochemical and physical-chemical characterisation of leaf proteins extracted from Cichorium endivia leavesMaude Ducrocq, Marie-Hélène Morel, Marc Anton, et al.Food & Function|April 29, 2024
<i>In vitro</i> protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteinsMaude Ducrocq, Adeline Boire, Claire Bourlieu-Lacanal, et al.Journal of Agricultural and Food Chemistry|June 4, 2021
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface FluorescenceEmma B A Hinderink, Claire C Berton-Carabin, Karin Schroën, et al.Annual Review of Food Science and Technology|January 12, 2019
Soft-Matter Approaches for Controlling Food Protein Interactions and AssemblyAdeline Boire, Denis Renard, Antoine Bouchoux, et al.Food Research International (Ottawa, Ont.)|July 2, 2025
Faba bean and pea protein ingredients: Endogenous lipid accumulation and lipid oxidative stateJolijn S A Koomen, Lucie Ribourg-Birault, Alice Kermarrec, et al.NPJ Science of Food|September 28, 2024
Crop diversity used in branded products with focus on legume species worldwideTristan Salord, Marie-Benoît Magrini, Valérie Lullien-Pellerin, et al.Trends in Biotechnology|July 3, 2025
Production of phosphorylated and functional α<sub>s1</sub>-casein in Escherichia coliSuvasini Balasubramanian, Golnaz Mobasseri, Lei Shi, et al.Journal of Agricultural and Food Chemistry|April 24, 2025
Large-Scale Chromatography for the Isolation of 7S Globulin Enriched Fraction from Pigeon Pea SeedsAdilson Roberto Locali-Pereira, Véronique Solé-Jamault, Joëlle Davy, et al.Pageof 2