Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale von Schmidt, I., Novales, B., Boué, F., Axelos, M.A.V.

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SAXS Conformational Tracking of Amylose Synthesized by Amylosucrases von Roblin, P, Potocki-Véronèse, G, Guieysse, D, Guerin, F, Axelos, M.A.V, Perez, J, Buleon, A

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Thermogelation of methylcelluloses: new evidence for understanding the gelation mechanism von Hirrien, M, Chevillard, C, Desbrières, J, Axelos, M.A.V, Rinaudo, M

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Oleosins of Arabidopsis thaliana:  Expression in Escherichia coli, Purification, and Functional Properties von Roux, Émeline, Baumberger, Stéphanie, Axelos, Monique A. V, Chardot, Thierry

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Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions:  Displacement of BSA by a Nonionic Surfactant von Rampon, V., Genot, C., Riaublanc, A., Anton, M., Axelos, M. A. V., McClements, D. J.

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Effect of protein aggregates on foaming properties of β-lactoglobulin von Rullier, Bénédicte, Novales, Bruno, Axelos, Monique A.V.

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Characterisation and selectivity of divalent metal ions binding by citrus and sugar-beet pectins von Dronnet, V.M., Renard, C.M.G.C., Axelos, M.A.V., Thibault, J.-F.

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Physico-chemical properties of carrageenan gels in presence of various cations von Michel, A-S, Mestdagh, M.M, Axelos, M.A.V

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Characterization of emulsions and suspensions by video image analysis von Novales, B., Papineau, P., Sire, A., Axelos, M.A.V.

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Interfacial properties of fractal and spherical whey protein aggregates von Mahmoudi, Najet, Axelos, Monique A. V., Riaublanc, Alain

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Physico-chemical properties and rheology of alginate gel beads formed with various divalent cations von Ouwerx, C, Velings, N, Mestdagh, M.M, Axelos, M.A.V

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Some remarks on computational approaches towards sustainable complex agri-food systems von Perrot, Nathalie, De Vries, Hugo, Lutton, Evelyne, van Mil, Harald G.J., Donner, Mechthild, Tonda, Alberto, Martin, Sophie, Alvarez, Isabelle, Bourgine, Paul, van der Linden, Erik, Axelos, Monique A.V.

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Hydrocolloids with emulsifying capacity. Part 2 – Adsorption properties at the n-hexadecane–Water interface von Castellani, Oscar, Al-Assaf, Saphwan, Axelos, Monique, Phillips, Glyn O., Anton, Marc

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Gelling properties of water-soluble polysaccharides from proliferating marine green seaweeds ( Ulva spp.) von Lahaye, M., Axelos, M.A.V.

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Amphiphilic Multiblock Copolymers: From Intramolecular Pearl Necklace to Layered Structures von Hugouvieux, Virginie, Axelos, Monique A. V, Kolb, Max

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Gelation studies of a cellulose-based biohydrogel: The influence of pH, temperature and sterilization von Fatimi, Ahmed, Tassin, Jean-François, Turczyn, Roman, Axelos, Monique A.V., Weiss, Pierre

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Micelle formation, gelation and phase separation of amphiphilic multiblock copolymers von Hugouvieux, Virginie, Axelos, Monique A. V, Kolb, Max

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Self-similar assemblies of globular whey proteins at the air–water interface: Effect of the structure von Mahmoudi, Najet, Gaillard, Cédric, Boué, François, Axelos, Monique A.V., Riaublanc, Alain

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Improvement of the binding capacity of metal cations by sugar-beet pulp. 1. Impact of cross-linking treatments on composition, hydration and binding properties von Dronnet, V.M., Axelos, M.A.V., Renard, C.M.G.C., Thibault, J.-F.

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Phase diagrams of pectin-calcium systems: Influence of pH, ionic strength, and temperature on the gelation of pectins with different degrees of methylation von Garnier, Catherine, Axelos, Monique A.V., Thibault, Jean-François

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