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How does temperature govern mechanisms of starch changes during extrusion?
Carbohydr Polym. 2018 Mar 15;184:57-65. doi: 10.1016/j.carbpol.2017.12.040. Epub 2017 Dec 18.
Carbohydr Polym. 2018.
PMID: 29352943
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions.
Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A.
Cosson A, et al. Among authors: descamps n.
Food Res Int. 2021 Mar;141:110151. doi: 10.1016/j.foodres.2021.110151. Epub 2021 Jan 18.
Food Res Int. 2021.
PMID: 33642017
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Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools.
Cosson A, Oliveira Correia L, Descamps N, Saint-Eve A, Souchon I.
Cosson A, et al. Among authors: descamps n.
Food Chem. 2022 Jan 15;367:130747. doi: 10.1016/j.foodchem.2021.130747. Epub 2021 Aug 3.
Food Chem. 2022.
PMID: 34384979
Free article.
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Cellulose nanocrystals-starch nanocomposites produced by extrusion: Structure and behavior in physiological conditions.
Nessi V, Falourd X, Maigret JE, Cahier K, D'Orlando A, Descamps N, Gaucher V, Chevigny C, Lourdin D.
Nessi V, et al. Among authors: descamps n.
Carbohydr Polym. 2019 Dec 1;225:115123. doi: 10.1016/j.carbpol.2019.115123. Epub 2019 Aug 13.
Carbohydr Polym. 2019.
PMID: 31521280
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Multiscale Structure of Starches Grafted with Hydrophobic Groups: A New Analytical Strategy.
Volant C, Gilet A, Beddiaf F, Collinet-Fressancourt M, Falourd X, Descamps N, Wiatz V, Bricout H, Tilloy S, Monflier E, Quettier C, Mazzah A, Rolland-Sabaté A.
Volant C, et al. Among authors: descamps n.
Molecules. 2020 Jun 18;25(12):2827. doi: 10.3390/molecules25122827.
Molecules. 2020.
PMID: 32570969
Free PMC article.
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods.
Cosson A, Souchon I, Richard J, Descamps N, Saint-Eve A.
Cosson A, et al. Among authors: descamps n.
Foods. 2020 Jul 22;9(8):969. doi: 10.3390/foods9080969.
Foods. 2020.
PMID: 32707881
Free PMC article.
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The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing.
Descamps N, Palzer S, Zuercher U.
Descamps N, et al.
Carbohydr Res. 2009 Jan 5;344(1):85-90. doi: 10.1016/j.carres.2008.06.033. Epub 2008 Aug 6.
Carbohydr Res. 2009.
PMID: 18977472
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