208 results on '"Rolland-Sabaté, Agnès"'
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2. Probing gallic acid–starch interactions through Rapid ViscoAnalyzer in vitro digestion
3. Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins
4. Contributors
5. Field flow fractionation (FFF): practical and experimental aspects
6. Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
7. Exploring interactions between pectins and procyanidins: Structure-function relationships
8. Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses
9. Pectin modifications in raw fruits alter texture of plant cell dispersions
10. Varietal and environmental influences on organoleptic and cooking quality of water yam (Dioscorea alata) landraces.
11. Influence of ionic plasticizers on the processing and viscosity of starch melts
12. Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch
13. Varietal and environmental influences on organoleptic and cooking quality of water yam (Dioscorea alata) landraces
14. Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR
15. Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions
16. How does temperature govern mechanisms of starch changes during extrusion?
17. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi)
18. Crystalline Structure in Starch
19. Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties
20. Spherulitic self-assembly of debranched starch from aqueous solution and its effect on enzyme digestibility
21. Amylolysis of maize mutant starches described with a fractal-like kinetics model
22. Crystallization and chain reorganization of debranched rice starches in relation to resistant starch formation
23. Interphase vs confinement in starch-clay bionanocomposites
24. Characterization of enzymatically synthesized amylopectin analogs via asymmetrical flow field flow fractionation
25. Field-Flow Fractionation (FFF)
26. Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties
27. Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz)
28. Sample preparation for cell wall polysaccharides analysis of raw and boiled yam and plantain. Biophysical characterization of quality traits, WP2
29. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
30. Chapter 19 - Field flow fractionation (FFF): practical and experimental aspects
31. Hydrolysis of concentrated raw starch: A new very efficient α-amylase from Anoxybacillus flavothermus
32. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
33. Characterization of hyperbranched glycopolymers produced in vitro using enzymes
34. Thermoplastic starch plasticized by an ionic liquid
35. Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations
36. Impact of non-starch polysaccharides on the textural behavior of processed yam
37. New Insights of Pectin-Procyanidin Interactions: Structure/Function Relationships
38. Apple puree's texture is independent from fruit firmness
39. Molecular size and mass distributions of native starches using complementary separation methods: Asymmetrical Flow Field Flow Fractionation (A4F) and Hydrodynamic and Size Exclusion Chromatography (HDC-SEC)
40. Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding
41. Multiscale Structure of Starches Grafted with Hydrophobic Groups: A New Analytical Strategy
42. Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR
43. Linking the rheological properties of apple purees with the content of soluble pectins
44. Size-Based Characterization of Polysaccharides by Taylor Dispersion Analysis with Photochemical Oxidation or Backscattering Interferometry Detections
45. Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding.
46. Shape-Memory effects in amorphous Potato starch: influence of local orders and paracrystallinity
47. Macromolecular structure and film properties of enzymatically-engineered high molar mass dextrans
48. A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330
49. Changes in seed composition and germination of wheat (Triticum aestivum) and pea (Pisum sativum) when exposed to high temperatures during grain filling and maturation
50. Choline chloride vs choline ionic liquids for starch thermoplasticization
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