Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|July 14, 2023
Thermal Behavior of Pea and Egg White Protein MixturesJian Kuang, Pascaline Hamon, Valérie Lechevalier, et al.
International Journal of Biological Macromolecules|April 9, 2017
How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulinGuilherme M Tavares, Thomas Croguennec, Pascaline Hamon, et al.
Food Chemistry|August 11, 2019
Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein compositionAmira Halabi, Amélie Deglaire, Pascaline Hamon, et al.
Foods (Basel, Switzerland)|March 11, 2023
Ionic Strength Dependence of the Complex Coacervation between Lactoferrin and β-LactoglobulinRima Soussi Hachfi, Pascaline Hamon, Florence Rousseau, et al.
Biomacromolecules|July 23, 2025
Lysozyme/Alginate Interactions: Structural and Thermodynamic Insights through ITC and SAXSAsna Vakeri, Antoine Bouchoux, Adeline Boire, et al.
Gels (Basel, Switzerland)|March 26, 2025
Protein-Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White MixturesJian Kuang, Pascaline Hamon, Jeehyun Lee, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kineticsKandi Sridhar, Pascaline Hamon, Jordane Ossemond, et al.
International Journal of Biological Macromolecules|December 24, 2024
Viscoelastic and flow behaviour of β-lactoglobulin/lactoferrin coacervates: Influence of temperature and ionic strengthRima Hachfi Soussi, Ghazi Ben Messaoud, Florence Rousseau, et al.
Food Chemistry|June 24, 2018
pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinateFederico Casanova, Anne-Laure Chapeau, Pascaline Hamon, et al.
Food Chemistry|September 8, 2023
Beef protein ingredients from fat rendering process are promising functional ingredientsRozenn Le Foll, Valérie Lechevalier, Pascaline Hamon, et al.
Pageof 2