about
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume PastaDisintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice.Arabinoxylan gels: impact of the feruloylation degree on their structure and properties.Effects of disintegration on in vitro fermentation and conversion patterns of wheat aleurone in a metabolical colon model.Impact of wheat aleurone structure on metabolic disorders caused by a high-fat diet in mice.Protein enriched pasta: structure and digestibility of its protein network.Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC.In vitro degradation of covalently cross-linked arabinoxylan hydrogels by bifidobacteria.Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.Structure, fluorescence quenching and antioxidant activity of a carbohydrate polymer from Eugenia jambolanaAliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiquesModification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysatesProtein insolubilization and thiol oxidation in sulfite-treated wheat gluten films during aging at various temperatures and relative humiditiesThe peroxidase/H2O2 system as a free radical-generating agent for gelling maize bran arabinoxylans: rheological and structural propertiesEnrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperatureExposure or release of ferulic acid from wheat aleurone: impact on its antioxidant capacityAmino acid-derived betaines dominate as urinary markers for rye bran intake in mice fed high-fat diet--A nontargeted metabolomics studyEnzymatically cross-linked arabinoxylan microspheres as oral insulin delivery systemEffect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins
P50
Q36125472-DFDA386C-3513-4ED9-8F6D-4B133A249D70Q37479582-FF23832F-26EB-41CB-8CC4-9A6ACDF65DE9Q45215675-66CD938F-737F-4715-9348-3B799FE031CDQ50995399-5A818CC8-3768-4DAF-8E35-8DFB4187DC7EQ51315608-8D83D9C2-BD52-444D-8789-CE09D71F0F11Q51540709-40B20FAF-48F4-4231-AC56-1186CDF950ABQ52078208-A819BDD0-E937-4F5A-8E32-DAB92BEE5958Q53121135-F9F129EE-C567-4F3A-8C5C-8C236D64E5A3Q54504437-1D83F916-94C0-439A-B1C5-71883A25EF32Q56034809-0D001ABF-1380-40B0-B751-0CA15CC22CD9Q58463587-2AC71B98-99CD-4557-BA12-14A89FE69A5CQ58463589-32CD6ED7-0362-4809-9C8E-400AB8F7FFFBQ73485528-87910EDB-8273-4CF4-A2F2-1087C3220092Q85070842-E7C78F76-4EAF-4E55-BB5E-41E027C102A9Q85624024-FD2746A9-F86A-4A1E-B025-CDBF6A3EBDEEQ87121443-FC9CF65E-E46D-45E0-BBA3-0BC47874666CQ87249890-1CBCC30B-1047-4756-BBFB-9905DF91671FQ90749100-3B07422A-879B-4679-BDF9-1ED9345FA61CQ94511928-62245C86-3D59-47CE-A5CA-C02B53B3BD68
P50
description
researcher ORCID ID = 0000-0002-5193-9136
@en
wetenschapper
@nl
name
Valérie Micard
@ast
Valérie Micard
@en
Valérie Micard
@es
Valérie Micard
@nl
type
label
Valérie Micard
@ast
Valérie Micard
@en
Valérie Micard
@es
Valérie Micard
@nl
prefLabel
Valérie Micard
@ast
Valérie Micard
@en
Valérie Micard
@es
Valérie Micard
@nl
P1153
6602518687
P31
P496
0000-0002-5193-9136