검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Immobilization of flavan-3-ols onto sensor chips to study their interactions with proteins and pectins by SPR Watrelot AA, Tran DT, Buffeteau T, Deffieux D, Le Bourvellec C, Quideau S, Renard CMGC Applied Surface Science, 371, 512, 2016 |
| 2 |
Two micro-mechanical techniques for studying the enzymatic maceration kinetics of apple parenchyma Maingonnat JF, Missang CE, Baron A, Renard CMGC Journal of Food Engineering, 122, 1, 2014 |
| 3 |
Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length Watrelot AA, Le Bourvellec C, Imberty A, Renard CMGC Biomacromolecules, 14(3), 709, 2013 |
| 4 |
Structural parameters that determine the rheological properties of apple puree Espinosa-Munoz L, Renard CMGC, Symoneaux R, Biau N, Cuvelier G Journal of Food Engineering, 119(3), 619, 2013 |
| 5 |
Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace Pingret D, Fabiano-Tixier AS, Le Bourvellec C, Renard CMGC, Chemat F Journal of Food Engineering, 111(1), 73, 2012 |
| 6 |
Preliminary study of formation of films from cellulose-enriched agricultural by-products Chauvelon G, Renard CMGC, Saulnier L, Buleon A, Thibault JF, Benhaddou R, Granet R, Krausz P Journal of Applied Polymer Science, 68(2), 331, 1998 |