Concept

Farine

Publications associées (7)

Difference in astringency of the main pea protein fractions

Francesco Stellacci, Hanna Fanny Clarisse Lesme

Interactions between food and saliva govern complex mouthfeel perceptions such as astringency. Herein, we present a study of the interactions of salivary proteins with the main pea protein fractions that are obtained by isoelectric and salt precipitation ( ...

London2023

The influence of microchemistry on the recrystallization texture of cold-rolled Al-Mn-Fe-Si alloys

Ke Huang

The recrystallization textures of a cold-rolled Al-Mn-Fe-Si model alloy with three different microchemistry states after non-isothermal annealing were studied. The microstructure and texture evolution have been characterized by EBSD. It is clearly demonstr ...

Institute of Physics2015

Aerobic granular sludge reactor technology Microbial diversity of aerobic granules

David Gregory Weissbrodt

• Goal The goal of the project was to produce biomolecular fingerprints in order to describe the structure of microbial community which develops during aerobic sludge granulation, initiated in sequencing batch wastewater treatment processes. Four SBR were ...

2006

Refining sweet sorghum to ethanol and sugar: economic trade-offs in the context of North China

Edgard Gnansounou, Arnaud Dauriat

Reducing the use of non-renewable fossil energy reserves together with improving the environment are two important reasons that drive interest in the use of bioethanol as an automotive fuel. Conversion of sugar and starch to ethanol has been proven at an i ...

2005

Designing new materials from wheat protein

John Christopher Plummer, Ignaas Herman Johannes Verpoest

We recently discovered that wheat gluten could be formed into a tough, plasticlike substance when thiol-terminated, star-branched molecules are incorporated directly into the protein structure. This discovery offers the exciting possibility of developing b ...

2004

Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough

Urs von Stockar, Ian William Marison, Véronique Breguet, Raphaël Gugerli

In order to extend the shelf life of refrigerated dough, a new method based on thermo-gelling immobilization is proposed. This slows fermn. at low temps. (

2004

Reduction of serum cholesterol by soy proteins: Clinical experience and potential molecular mechanisms

Johan Auwerx

The major components of soybean flour (ie, proteins, fibres, and isoflavones) have been investigated as possibly responsible for the cholesterol-lowering effects of soy-based diets. The evidence for and against the involvement of each component is reviewed ...

1998

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