| Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications D Chéreau, P Videcoq, C Ruffieux, L Pichon, JC Motte, S Belaid, ... OCL 23 (4), D406, 2016 | 86 | 2016 |
| Self-assembly, foaming, and emulsifying properties of sodium alkyl carboxylate/guanidine hydrochloride aqueous mixtures AL Fameau, B Houinsou-Houssou, JL Ventureira, L Navailles, F Nallet, ... Langmuir 27 (8), 4505-4513, 2011 | 43 | 2011 |
| Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures JL Ventureira, EN Martinez, MC Añon Food Hydrocolloids 29 (2), 272-279, 2012 | 42 | 2012 |
| Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH J Ventureira, EN Martinez, MC Añon Food Hydrocolloids 24 (6-7), 551-559, 2010 | 39 | 2010 |
| Structural heterogeneity of milk casein micelles: a SANS contrast variation study BC A Bouchoux, J Ventureira, G Gésan-Guiziou, F Garnier-Lambrouin, P Qu, C ... Soft Matter 11, 389-399, 2015 | 36 | 2015 |
| Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH JL Ventureira, AJ Bolontrade, F Speroni, E David-Briand, AA Scilingo, ... LWT-Food Science and Technology 45 (1), 1-7, 2012 | 36 | 2012 |
| Foaming and emulsifying properties of fatty acids neutralized by tetrabutylammonium hydroxide AL Fameau, J Ventureira, B Novales, JP Douliez Colloids and Surfaces A: Physicochemical and Engineering Aspects 403, 87-95, 2012 | 33 | 2012 |
| Physicochemical, functional and angiotensin converting enzyme inhibitory properties of amaranth (Amaranthus hypochondriacus) 7S globulin AV Quiroga, P Aphalo, JL Ventureira, EN Martínez, MC Añón Journal of the Science of Food and Agriculture 92 (2), 397-403, 2012 | 24 | 2012 |
| Propiedades estructurales y funcionales de preparados proteicos de amaranto modificados y soja-amaranto JL Ventureira Universidad Nacional de La Plata, 2010 | 14 | 2010 |
| Correction to:" Structural heterogeneity of milk casein micelles: a SANS contrast variation study"(vol 11, pg 389, 2015) J Ventureira, G Gesan Guiziou, F Garnier-Lambrouin, P Qu, C Pasquier, ... Soft Matter 4 (11), 806.(2015), 2015 | | 2015 |
| Valoriser la fraction proteique des oleagineux D Chéreau, P Videcoq, C Ruffieux, L Pichon, JC Motte, S Belaid, ... | | |
| Comment les oleoproteagineux peuvent-ils repondre au defi proteines? D Chéreau, P Videcoq, C Ruffieux, L Pichon, JC Motte, S Belaid, ... | | |
Antoine BouchouxINRAE, Toulouse Biotechnology InstituteAdresse e-mail validée de insa-toulouse.fr
