V. Rampon

发表

Fluorescence of oxidizing oil-in-water emulsions

D. Mcclements, C. Genot, A. Villière, 2004 .

Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution

C. Genot, A. Meynier, V. Rampon, 2004 .

Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.

B. Biais, M. Pozo-Bayón, N. Cayot, 2008, Journal of agricultural and food chemistry.

Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.

D. Mcclements, C. Genot, A. Riaublanc, 2003, Journal of agricultural and food chemistry.

Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.

D. Mcclements, C. Genot, M. Anton, 2003, Journal of agricultural and food chemistry.

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.

C. Brossard, C. Genot, G. Llamas, 2004, Advances in colloid and interface science.

Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactant.

D. Mcclements, C. Genot, M. Anton, 2003, Journal of agricultural and food chemistry.

Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence.

L. Lethuaut, C. Genot, V. Rampon, 2001, Journal of agricultural and food chemistry.

Protein Structure and Network Orientation in Edible Films Prepared by Spinning Process

P. Robert, E. Dufour, V. Rampon, 1999 .