Amélie BANC

Associate professor

University of Montpellier

France

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Articles (10)

Year:

2024

Year:

2024

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2020

Year:

2020

Collaborators (2)

Antonio Stocco

FRANCE

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Martin In

CNRS Délégation Languedoc-Roussillon

FRANCE

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Amélie BANC

Research Interests

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Articles (10)

Scaling Properties of Gelling Systems in Nonlinear Shear Experiments

Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques

Impact of structural flexibility in the adsorption of wheat and sunflower proteins at an air/water interface

Flow of gluten with tunable protein composition: From stress undershoot to stress overshoot and strain hardening

Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol

Sunflower Proteins at Air–Water and Oil–Water Interfaces

Dense Phases of γ-Gliadins in Confined Geometries

Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels

Tailoring the viscoelasticity of polymer gels of gluten proteins through solvent quality

Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin

Collaborators (2)

Antonio Stocco

Martin In

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