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Administration Nationale:
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Administration Locale:
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Curriculum Vitae: |
see attached file |
Programme de Recherche/CV: | ![]() |
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Controlling the volume fraction of glass-forming colloidal suspensions using thermosensitive host “mesogels” ![]() Auteur(s): Behra J., Thiriez Ambre, Truzzolillo D., Ramos L., Cipelletti L.
(Article) Publié:
The Journal Of Chemical Physics, vol. 156 p.134901 (2022)
Texte intégral en Openaccess : |
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Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol ![]() Auteur(s): Morel Marie-Hélène, Pincemaille J., Lecacheux Laure, Menut Paul, Ramos L., Banc A. (Article) Publié: Food Hydrocolloids, vol. 123 p.107142 (2022) |
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Food as complex soft matter physics systems - Is gluten a polymer gel like any others? A journey into the complexity of wheat proteins? Auteur(s): Ramos L.
Conférence invité: 1st International Seminar on Soft Matter & Food: 1st Polish-Slovenian Edition. Physico-Chemical mode (hybride (Lasek and on-line), PL, 2021-11-22) |
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Rheology of model gluten gels Auteur(s): Ramos L.
Conférence invité: Probing out-of-equilibrium soft matter (Fribourg, CH, 2021-10-22) |
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Sunflower Proteins at Air–Water and Oil–Water Interfaces ![]() Auteur(s): Poirier A., Stocco A., Kapel Romain, In M., Ramos L., Banc A.
(Article) Publié:
Langmuir, vol. 37 p.2714 - 2727 (2021)
Texte intégral en Openaccess : |