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Results:
1-13
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Results: 13
Authors:
Labat, E
Morel, MH
Rouau, X
Citation: E. Labat et al., Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing, FOOD HYDROC, 15(1), 2001, pp. 47-52
Authors:
Micard, V
Morel, MH
Bonicel, J
Guilbert, S
Citation: V. Micard et al., Thermal properties of raw and processed wheat gluten in relation with protein aggregation, POLYMER, 42(2), 2001, pp. 477-485
Authors:
Lullien-Pellerin, V
Popineau, Y
Meersman, F
Morel, MH
Heremans, K
Lange, R
Balny, C
Citation: V. Lullien-pellerin et al., Reversible changes of the wheat gamma 46 gliadin conformation submitted tohigh pressures and temperatures, EUR J BIOCH, 268(22), 2001, pp. 5705-5712
Authors:
Micard, V
Belamri, R
Morel, MH
Guilbert, S
Citation: V. Micard et al., Properties of chemically and physically treated wheat gluten films, J AGR FOOD, 48(7), 2000, pp. 2948-2953
Authors:
Morel, MH
Bonicel, J
Micard, V
Guilbert, S
Citation: Mh. Morel et al., Protein insolubilization and thiol oxidation in sulfite-treated wheat gluten films during aging at various temperatures and relative humidities, J AGR FOOD, 48(2), 2000, pp. 186-192
Authors:
Labat, E
Morel, MH
Rouau, X
Citation: E. Labat et al., Wheat gluten phenolic acids: Occurrence and fate upon mixing, J AGR FOOD, 48(12), 2000, pp. 6280-6283
Authors:
Labat, E
Morel, MH
Rouau, X
Citation: E. Labat et al., Effects of laccase and ferulic acid on wheat flour doughs, CEREAL CHEM, 77(6), 2000, pp. 823-828
Authors:
Morel, MH
Dehlon, P
Autran, JC
Leygue, JP
Bar-L'Helgouac'h, C
Citation: Mh. Morel et al., Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography, CEREAL CHEM, 77(5), 2000, pp. 685-691
Authors:
Charun, E
Abecassis, J
Contamine, AS
Roulland, TM
Vergnes, B
Morel, MH
Citation: E. Charun et al., Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics, CEREAL CHEM, 77(3), 2000, pp. 265-271
Authors:
Figueroa-Espinoza, MC
Morel, MH
Surget, A
Asther, M
Moukha, S
Sigoillot, JC
Rouau, X
Citation: Mc. Figueroa-espinoza et al., Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase, FOOD HYDROC, 13(1), 1999, pp. 65-71
Authors:
Redl, A
Morel, MH
Bonicel, J
Guilbert, S
Vergnes, B
Citation: A. Redl et al., Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions, RHEOL ACT, 38(4), 1999, pp. 311-320
Authors:
Figueroa-Espinoza, MC
Morel, MH
Surget, A
Rouau, X
Citation: Mc. Figueroa-espinoza et al., Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation, J SCI FOOD, 79(3), 1999, pp. 460-463
Authors:
Redl, A
Morel, MH
Bonicel, J
Vergnes, B
Guilbert, S
Citation: A. Redl et al., Extrusion of wheat gluten plasticized with glycerol: Influence of process conditions on flow behavior, rheological properties, and molecular size distribution, CEREAL CHEM, 76(3), 1999, pp. 361-370
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