Bioactive dextran-based scaffolds from emulsion templates co-stabilized by poly(lactic-co-glycolic acid) nanocarriers von Ducrocq, Maude, Rinaldi, Arianna, Halgand, Boris, Veziers, Joëlle, Guihard, Pierre, Boury, Frank, Debuigne, Antoine

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Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation von Ducrocq, Maude, Boire, Adeline, Anton, Marc, Micard, Valérie, Morel, Marie-Hélène

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Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves von Ducrocq, Maude, Morel, Marie-Hélène, Anton, Marc, Micard, Valérie, Guyot, Sylvain, Beaumal, Valérie, Solé-Jamault, Véronique, Boire, Adeline

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RuBisCO ˸ a potential protein ingredient to enrich wheat based-food ? : Understanding the impact of RuBisCO on wheat dough structure, protein-protein interactions and protein in vi... von Ducrocq, Maude

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protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins von Ducrocq, Maude, Boire, Adeline, Bourlieu-Lacanal, Claire, Barron, Cécile, Nawrocka, Agnieszka, Morel, Marie-Hélène, Anton, Marc, Micard, Valérie

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In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins von Ducrocq, Maude, Boire, Adeline, Bourlieu-Lacanal, Claire, Barron, Cécile, Nawrocka, Agnieszka, Morel, Marie-Hélène, Anton, Marc, Micard, Valérie

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