TRAITEMENT INDUSTRIEL DES FLUIDES ALIMENTAIRES NON-NEWTONIENS -Tome VI, Le croisic, 27-29 septembre 1993

Nouvelle méthode d'analyse des propriétés moussantes des ingrédients alimentaires

Y. Popineau, W. Loisel, D. Bertrand, J.Gueguen.

Institut National de la Recherche Agronomique de NANTES (France).

JOURNAL OF TEXTURE STUDIES 24 (1993) 287-302.

Study of Foam stability by video image analysis : relationship with the quantity of liquid in the foams.

C Guillerme, W. Loisel, D. Bertrand, Y. Popineau.

Institut National de la Recherche Agronomique de NANTES (France).

LAIT 75 (1995) 503-512

Functional properties of Beta-lactoglobulin phosphorylated in the presence of different aliphatic amines

M. Sitholy, J.M. Chobert, T. Haertle, Y. Popineau.

Institut National de la Recherche Agronomique de NANTES (France).

J. ASS. OIL CHEM. SOC.73 (1996) 149-151

Foaming properties of surfactin, a lipopeptide biosurfactant from bacillus subtilis

H. Razafindralambo ^(a), M. Paquot ^(a), A. Baniel ^(b), Y. Popineau ^(b),
C. Hbid ^(c), P. Jacques ^(c), P. Thonart ^(c).

^(a) Faculté Universitaire de GEMBLOUX (Belgique)
^(b) Institut National de la Recherche Agronomique de NANTES (France)
^(c) Université de LIEGE (Belgique).

FOOD HYDROCOLLOIDS 11 (1997) 63-69.

Stability and texture of protein foams : a study by video image analysis

A. Fains, D. Bertrand, A. Baniel, Y. Popineau

Institut National de la Recherche Agronomique de NANTES (France)

FOOD HYDROCOLLOIDS - Vol. 11 n° 1 pp.59-62, 1997.

Foaming properties of a natural cyclic lipoheptapeptide belonging to a special class of amphiphilic molecules.

H. Razafindralambo ^(a), M. Paquot ^(a), A. Baniel ^(b), Y. Popineau ^(b), C. Hbid(c), P. Jacques(c), P. Thonart(c).

^(a) Faculté Universitaire de GEMBLOUX (Belgique)
^(b) Institut National de la Recherche Agronomique de NANTES (France)
^(c) Université de LIEGE (Belgique).

LANGMUIR, 13 (23) (1997) 6026-6031.

Surface-active properties of surfactin/iturin A mixture produced by Bacillus subtilis.

H. Razafindralambo ^(a), Y. Popineau ^(b), M. Deleu ^(b), C. Hbid ^(c), P. Jacques ^(c), P. Thonart ^(c), M. Paquot ^(a).

^(a) Faculté Universitaire de GEMBLOUX (Belgique)
^(b) Institut National de la Recherche Agronomique de NANTES (France)
^(c) Université de LIEGE (Belgique).

J. AGR. CHEM. 45 (1997) 108-116

Interactions of puroindolines with wheat flour polar lipids determines their foaming properties

L. Dubreuil, J.P. Compoint, D. Marion

Institut National de la Recherche Agronomique de NANTES (France)

JOURNAL OF FOOD SCIENCE - vol. 62 n°3 (1997)

Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with Whipping

A. Bainel, A. Fains, Y. Popineau

Institut National de la Recherche Agronomique de NANTES (France)

J. AGR. CHEM. 46 (1998) 911-916

Foaming properties of lipopeptide produced by Bacillus subtilis Effect of lipid and peptide strutural attribues

H. Razafindralambo ^(a), Y. Popineau ^(b), M. Deleu ^(b), C. Hbid ^(c), P. Jacques ^(c), P. Thonart ^(c), M. Paquot ^(a).

^(a) Faculté Universitaire de GEMBLOUX (Belgique)
^(b) Institut National de la Recherche Agronomique de NANTES (France)
^(c) Université de LIEGE (Belgique).

J. TEXTURE STUDIES, 29 (1998) 15-42

Characterisation of foam properties using image analysis

D. Sarker, D. Bertrand, Y. Chtioui, Y. Popineau

Institut National de la Recherche Agronomique de NANTES (France)

FOOD AND NON-FOOD APPLICATIONS. INRA Editions, SPRINGER, Berlin, (1998) pp.131-135

2S Sunflower albumins; functional properties of native and modified proteins (In Gueguen J., Popineau Y.) (Eds); Plant proteins from european crops

Y. Popineau , A.S. Tatham, P.R. Shewry, D. Marion, J. Gueguen

Institut National de la Recherche Agronomique de NANTES (France)
IACR Long-Ashton, Bristor (England)

METHODS OF TESTING PROTEIN FUNCTIONALITY

Foam formation and stability

P.J. Wilde, D.C. Clark