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(254) Production(s) de RAMOS L.
Model Gluten as Near-Critical Gels Auteur(s): Ramos L.
Conference: 93rd Annual Meeting of The Society of Rheology (chicago, US, 2022-10-17) |
Impact of structural flexibility in the adsorption of wheat and sunflower proteins at an air/water interface Auteur(s): Poirier A., Banc A., Kapel Romain, In M., Stocco A., Ramos L. (Article) Publié: Colloids And Surfaces A: Physicochemical And Engineering Aspects, vol. 648 p.129317 (2022) Texte intégral en Openaccess : |
Flow of gluten with tunable protein composition: From stress undershoot to stress overshoot and strain hardening Auteur(s): Louhichi A., Morel Marie-Hélène, Ramos L., Banc A. (Article) Publié: Physics Of Fluids, vol. 34 p.051906 (2022) Texte intégral en Openaccess : |
Model gluten as near-critical gels Auteur(s): Ramos L.
Conference: Annueal European Conference (Seville, ES, 2022-04-24) |
Colloidal physics in a drop Auteur(s): Ramos L. (Séminaires) Institute of Electronic Structure and Laser, FORTH (Heraklion, GR), 2022-04-07 |
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 : |
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) Texte intégral en Openaccess : |