Effect of flour water-extractable pentosans on molecular associations in gluten during mixing = Effet de pentosanes solubles de la farine sur les associations moléculaires dans le gluten pendant le mélangeLABAT, Emilie; ROUAU, Xavier; MOREL, Marie-Hélène et al.Lebensmittel - Wissenschaft + Technologie. 2002, Vol 35, Num 2, pp 185-189, issn 0023-6438Article

Reconstitution de l'activité vectorielle de la H⁺ATPase de Schizosaccharomyces pombeMorel, Marie-Hélène; Grignon, Claude.1986, 125 p.Thesis

Mechanisms of Heat-Mediated Aggregation of Wheat Gluten Protein upon Pasta ProcessingWAGNER, Magali; MOREL, Marie-Helene; BONICEL, Joelle et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 7, pp 3146-3154, issn 0021-8561, 9 p.Conference Paper

Flowability, cohesive, and granulation properties of wheat powdersLANDILLON, Virginie; CASSAN, Denis; MOREL, Marie-Helene et al.Journal of food engineering. 2008, Vol 86, Num 2, pp 178-193, issn 0260-8774, 16 p.Article

Mixing history affects gluten protein recovery, purity, and glutenin re-assembly capacity from optimally developed flour―water battersAUGER, Frederic; MOREL, Marie-Helene; DEWILDE, Muriel et al.Journal of cereal science (Print). 2009, Vol 49, Num 3, pp 405-412, issn 0733-5210, 8 p.Article

Modification of the Wheat Gluten Network by Kraft Lignin AdditionKUNANOPPARAT, Thiaanan; MENUT, Paul; MOREL, Marie-Hélène et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 18, pp 8526-8533, issn 0021-8561, 8 p.Article

Impact of the structure of arabinoxylan gels on their rheological and protein transport propertiesCARVAJAL-MILLAN, Elizabeth; GUILBERT, Stéphane; MOREL, Marie-Hélène et al.Carbohydrate polymers. 2005, Vol 60, Num 4, pp 431-438, issn 0144-8617, 8 p.Article

Study of wheat gluten plasticization with fatty acidsPOMMET, Marion; REDL, Andréas; MOREL, Marie-Hélène et al.Polymer (Guildford). 2003, Vol 44, Num 1, pp 115-122, issn 0032-3861, 8 p.Article

Aggregation and degradation of plasticized wheat gluten during thermo-mechanical treatments, as monitored by rheological and biochemical changesPOMMET, Marion; MOREL, Marie-Hélène; REDL, Andréas et al.Polymer (Guildford). 2004, Vol 45, Num 20, pp 6853-6860, issn 0032-3861, 8 p.Article

Improving Wheat Gluten Materials Properties by Kraft Lignin AdditionKUNANOPPARAT, Thiranan; MENUT, Paul; MOREL, Marie-Hélène et al.Journal of applied polymer science. 2012, Vol 125, Num 2, pp 1391-1399, issn 0021-8995, 9 p.Article

Plasticized wheat gluten reinforcement with natural fibers : Effect of thermal treatment on the fiber/matrix adhesionKUNANOPPARAT, Thiranan; MENUT, Paul; MOREL, Marie-Hélène et al.Composites. Part A, Applied science and manufacturing. 2008, Vol 39, Num 12, pp 1787-1792, issn 1359-835X, 6 p.Article

Influence of degree of protein aggregation on mass transport through wheat gluten membranes and their digestibility: An in vitro studyDOMENEK, Sandra; BRENDEL, Lothar; MOREL, Marie-Hélène et al.Cereal chemistry. 2004, Vol 81, Num 3, pp 423-428, issn 0009-0352, 6 p.Article

Characterization of natural rubber using size-exclusion chromatography with online multi-angle light scattering Study of the phenomenon behind the abnormal elution profileKIM, Chandy; MOREL, Marie-Helene; SAINTE BEUVE, Jerome et al.Journal of chromatography. 2008, Vol 1213, Num 2, pp 181-188, issn 0021-9673, 8 p.Article

A parametric and microstmctural study of the formation of gluten network in mixed flour-water batterAUGER, Frederic; MOREL, Marie-Helene; LEFEBVRE, Jacques et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 349-358, issn 0733-5210, 10 p.Article

The impact of bifunctional molecules on the gluten network during mixingAUVERGNE, Rémi; MOREL, Marie-Hélène; MENUT, Paul et al.Reactive & functional polymers. 2011, Vol 71, Num 1, pp 70-79, issn 1381-5148, 10 p.Article

Functional Properties of Thermoformed Wheat Gluten/ Montmorillonite Materials with Respect to Formulation and Processing ConditionsANGELLIER-COUSSY, Hélène; TORRES-GINER, Sergio; MOREL, Marie-Hélène et al.Journal of applied polymer science (Print). 2008, Vol 107, Num 1, pp 487-496, issn 0021-8995, 10 p.Article

Retention and Release of Cinnamaldehyde from Wheat Protein MatricesBALAGUER, Mari Pau; BORNE, Mathilde; CHALIER, Pascale et al.Biomacromolecules. 2013, Vol 14, Num 5, pp 1493-1502, issn 1525-7797, 10 p.Article

Thermoplastic processing of protein-based bioplastics: Chemical engineering aspects of mixing, extrusion and hot moldingPOMMET, Marion; REDL, Andréas; MOREL, Marie-Hélène et al.Die Makromolekulare Chemie. Macromolecular symposia. 2003, pp 207-217, issn 0258-0322, isbn 3-527-30701-X, 11 p.Conference Paper

Thermosetting of wheat protein based bioplastics: Modeling of mechanism and material propertiesDOMENEK, Sandra; MOREL, Marie-Hélène; REDL, Andreas et al.Die Makromolekulare Chemie. Macromolecular symposia. 2003, pp 181-191, issn 0258-0322, isbn 3-527-30701-X, 11 p.Conference Paper

Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat DoughsFLANDER, Laura; ROUAU, Xavier; MOREL, Marie-Hélène et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 14, pp 5732-5742, issn 0021-8561, 11 p.Article