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Page 1
Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review.
Polymers (Basel). 2019 Dec 19;12(1):12. doi: 10.3390/polym12010012.
Polymers (Basel). 2019.
PMID: 31861657
Free PMC article.
Review.
Protein/polysaccharide interactions and their impact on haze formation in white wines.
Dufrechou M, Doco T, Poncet-Legrand C, Sauvage FX, Vernhet A.
Dufrechou M, et al.
J Agric Food Chem. 2015 Nov 18;63(45):10042-53. doi: 10.1021/acs.jafc.5b02546. Epub 2015 Nov 9.
J Agric Food Chem. 2015.
PMID: 26477433
Item in Clipboard
White wine proteins: how does the pH affect their conformation at room temperature?
Dufrechou M, Vernhet A, Roblin P, Sauvage FX, Poncet-Legrand C.
Dufrechou M, et al.
Langmuir. 2013 Aug 20;29(33):10475-82. doi: 10.1021/la401524w. Epub 2013 Aug 9.
Langmuir. 2013.
PMID: 23869753
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Protein aggregation in white wines: influence of the temperature on aggregation kinetics and mechanisms.
Dufrechou M, Sauvage FX, Bach B, Vernhet A.
Dufrechou M, et al.
J Agric Food Chem. 2010 Sep 22;58(18):10209-18. doi: 10.1021/jf1017687.
J Agric Food Chem. 2010.
PMID: 20799706
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Stability of white wine proteins: combined effect of pH, ionic strength, and temperature on their aggregation.
Dufrechou M, Poncet-Legrand C, Sauvage FX, Vernhet A.
Dufrechou M, et al.
J Agric Food Chem. 2012 Feb 8;60(5):1308-19. doi: 10.1021/jf204048j. Epub 2012 Jan 26.
J Agric Food Chem. 2012.
PMID: 22224874
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