Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability von Le Bail, P., Rondeau, C., Buléon, A.

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Metabolic Symbiosis and the Birth of the Plant Kingdom von Deschamps, Philippe, Colleoni, Christophe, Nakamura, Yasunori, Suzuki, Eiji, Putaux, Jean-Luc, Buléon, Alain, Haebel, Sophie, Ritte, Gerhard, Steup, Martin, Falcón, Luisa I., Moreira, David, Löffelhardt, Wolfgang, Raj, Jenifer Nirmal, Plancke, Charlotte, d'Hulst, Christophe, Dauvillée, David, Ball, Steven

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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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Composition and growth of seedless breadfruit Artocarpus altilis naturalized in the Caribbean von Nacitas Latchoumia, J., Adenet, S., Aurore, G., Rochefort, K., Buléon, A., Fahrasmane, L.

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Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment von Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Queveau, D., Buléon, A.

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Crystal Structure of A-amylose: A Revisit from Synchrotron Microdiffraction Analysis of Single Crystals von Popov, D, Buléon, A, Burghammer, M, Chanzy, H, Montesanti, N, Putaux, J.-L, Potocki-Véronèse, G, Riekel, C

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Physicochemical Behaviors of Sugars, Lipids, and Gluten in Short Dough and Biscuit von Chevallier, S, Colonna, P, Buléon, A, Della Valle, G

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Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas von Biais, B., Le Bail, P., Robert, P., Pontoire, B., Buléon, A.

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Calorimetric analysis of the structural relaxation in partially hydrated amorphous polysaccharides. I. Glass transition and fragility von BORDE, B, BIZOT, H, VIGIER, G, BULEON, A

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3D Imaging of Enzymes Working in Situ von Jamme, F, Bourquin, D, Tawil, G, Viksø-Nielsen, A, Buléon, A, Réfrégiers, M

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Structural investigation of amylose complexes with small ligands: inter- or intra-helical associations? von Rondeau-Mouro, C., Bail, P. Le, Buléon, A.

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High-Resolution Solid-State NMR of B-Type Amylose von Rondeau-Mouro, C, Veronese, G, Buleon, A

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Calorimetric analysis of the structural relaxation in partially hydrated amorphous polysaccharides. II. Phenomenological study of physical ageing von Borde, B, Bizot, H, Vigier, G, Buléon, A

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Structural features and potential texturising properties of lemon and maize cellulose microfibrils von Rondeau-Mouro, C., Bouchet, B., Pontoire, B., Robert, P., Mazoyer, J., Buléon, A.

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Crystal structure of amylose complexes with small ligands von Nuessli, Jeannette, Putaux, Jean Luc, Bail, Patricia Le, Buléon, Alain

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Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds von Bizot, H., Le Bail, P., Leroux, B., Davy, J., Roger, P., Buleon, A.

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biotechnological process involving filamentous fungi to produce natural crystalline vanillin from maize bran von Lesage-Meessen, L, Lomascolo, A, Bonnin, E, Thibault, J.F, Buleon, A, Roller, M, Asther, M, Record, E, Ceccaldi, B.C

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Starch granules: structure and biosynthesis von Buléon, A., Colonna, P., Planchot, V., Ball, S.

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Network Formation in Dilute Amylose and Amylopectin Studied by TEM von Putaux, Jean-Luc, Buléon, Alain, Chanzy, Henri

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Single walled nanotubes/amylose/SDBS complex von Bonnet, P., Gresil, M., Bizot, H., Riou, I., Bertoncini, P., Buleon, A., Chauvet, O.

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