Elucidation of the Emulsification Properties of Sugar Beet Pectin von Williams, P. A, Sayers, C, Viebke, C, Senan, C, Mazoyer, J, Boulenguer, P

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Stabilization mechanism of acid dairy drinks (ADD) induced by pectin von Laurent, M.A., Boulenguer, P.

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Populations having different GalA blocks characteristics are present in commercial pectins which are chemically similar but have different functionalities von Guillotin, S.E., Bakx, E.J., Boulenguer, P., Mazoyer, J., Schols, H.A., Voragen, A.G.J.

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Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics von Agoda-Tandjawa, G., Le Garnec, C., Boulenguer, P., Gilles, M., Langendorff, V.

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Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics von Lascombes, C., Agoda-Tandjawa, G., Boulenguer, P., Le Garnec, C., Gilles, M., Mauduit, S., Barey, P., Langendorff, V.

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Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation von Guillotin, S.E., Van Loey, A., Boulenguer, P., Schols, H.A., Voragen, A.G.J.

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Determination of the degree of substitution, degree of amidation and degree of blockiness of commercial pectins by using capillary electrophoresis von Guillotin, S.E., Bakx, E.J., Boulenguer, P., Schols, H.A., Voragen, A.G.J.

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Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior von Michon, C., Chapuis, C., Langendorff, V., Boulenguer, P., Cuvelier, G.

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Ultrasonic monitoring of sol–gel transition of natural hydrocolloids von Toubal, Malika, Nongaillard, Bertrand, Radziszewski, Edouard, Boulenguer, Patrick, Langendorff, Virginie

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Strain-hardening properties of physical weak gels of biopolymers von Michon, C, Chapuis, C, Langendorff, V, Boulenguer, P, Cuvelier, G

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Calcium and acid induced gelation of (amidated) low methoxyl pectin von Capel, François, Nicolai, Taco, Durand, Dominique, Boulenguer, Patrick, Langendorff, Virginie

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Gelatin/iota-carrageenan interactions in non-gelling conditions von Michon, C, Vigouroux, F, Boulenguer, P, Cuvelier, G, Launay, B

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Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin von Lootens, Didier, Capel, François, Durand, Dominique, Nicolai, Taco, Boulenguer, Patrick, Langendorff, Virginie

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Detection of locust bean gum contamination by guar using pretreatment and HPLC separation von Boulenguer, P., Picot, V.

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Preparation and In Vivo Antitumor Activity of κ-Carrageenan Oligosaccharides von Hu, X, Jiang, X, Aubree, E, Boulenguer, P, Critchley, A.T

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Properties of sheared carrageenan/milk gels. Effect of the presence of nu precursors in iota-carrageenan von Chapuis, C., Michon, C., Langendorff, V., Boulenguer, P., Cuvelier, G.

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Analysis of partially amidated and methyl-esterfied galacturonic acid oligomers by high-performance anion-exchange chromatography and matrix-assisted laser desorption-ionization ti... von Guillotin, S. E., Schols, H. A., Van Kampen, J., Boulenguer, P., Mazoyer, J., Voragen, A. G. J.

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Degree of blockiness of amide groups as indicator for difference in physical behavior of amidated pectins von Guillotin, Stéphanie E., Van Kampen, Janine, Boulenguer, Patrick, Schols, Henk A., Voragen, Alphons G. J.

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Chromatographic and Enzymatic Strategies To Reveal Differences between Amidated Pectins on a Molecular Level von Guillotin, Stéphanie E, Mey, Nicolas, Ananta, Edna, Boulenguer, Patrick, Schols, Henk A, Voragen, Alphons G. J

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Purification and characterization of a cadmium-binding protein from Nereis diversicolor (Annelida, polychaeta) von Nejmeddine, A., Dhainaut-Courtois, N., Baert, J.-L., Sautière, P., Fournet, B., Boulenguer, P.

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