M. Nigen

发表

Structure of glycoproteins from Acacia gum: an assembly of ring-like glycoproteins modules.

P. Roblin, C. Sánchez, D. Renard, 2014, Carbohydrate polymers.

Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt.

L. Picart-Palmade, A. Nguyen, L. Jimenez, 2018, Food chemistry.

Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface

C. Sánchez, D. Renard, M. Nigen, 2019, Colloids and Interfaces.

The Role of Active Site Flexible Loops in Catalysis and of Zinc in Conformational Stability of Bacillus cereus 569/H/9 β-Lactamase*

G. Roberts, A. I. Karsisiotis, C. Damblon, 2016, The Journal of Biological Chemistry.

Hsp90 oligomerization process: How can p23 drive the chaperone machineries?

Daniel Thomas, P. Barbier, Diane Allegro, 2015, Biochimica et biophysica acta.

Hsp90 Oligomers Interacting with the Aha1 Cochaperone: An Outlook for the Hsp90 Chaperone Machineries.

P. Barbier, Diane Allegro, V. Peyrot, 2015, Analytical chemistry.

Acacia senegal vs. Acacia seyal gums - Part 1: Composition and structure of hyperbranched plant exudates

C. Sánchez, Pascale Williams, T. Doco, 2015 .

Fractionation of Acacia seyal gum by ion exchange chromatography

C. Sánchez, T. Doco, M. Nigen, 2020 .

Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum

C. Sánchez, Pascale Williams, T. Doco, 2019, Food Hydrocolloids.

Improvement of the foamability of sparkling base wines by the addition of Acacia gums.

C. Sánchez, Pascale Williams, T. Doco, 2019, Food chemistry.

Enzymatic hydrolysis studies of arabinogalactan-protein structure from Acacia gum: the self-similarity hypothesis of assembly from a common building block.

D. Renard, A. Lapp, M. Nigen, 2014, Carbohydrate polymers.

pH and basicity of ligands control the binding of metal-ions to B. cereus B1 β-lactamase

David R. Brown, R. Cryan, M. Page, 2014 .

Adsorption of arabinogalactan-proteins from Acacia gums (senegal and seyal) and its molecular fractions onto latex particles

P. Chalier, C. Sánchez, D. Renard, 2021, Food Hydrocolloids.

Acetylation degree, a key parameter modulating chitosan rheological, thermal and film-forming properties

M. Nasri, Sawssen Hajji, Marwa Hamdi, 2019, Food Hydrocolloids.

Acacia gum: History of the future

C. Sánchez, D. Renard, Pascale Williams, 2017 .

Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs

P. Chalier, C. Sánchez, Chutima Aphibanthammakit, 2020, Food chemistry: X.

Surface properties of Acacia senegal vs Acacia seyal films and impact on specific functionalities

P. Chalier, C. Sánchez, S. Gaucel, 2018, Food Hydrocolloids.

Maturation of demineralized arabinogalactan-proteins from Acacia seyal gum in dry state: Aggregation kinetics and structural properties of aggregates.

C. Sánchez, C. Charbonnel, M. Nigen, 2023, International journal of biological macromolecules.

Flexibility and Hydration of Amphiphilic Hyperbranched Arabinogalactan-Protein from Plant Exudate: A Volumetric Perspective

C. Sánchez, D. Renard, Pascale Williams, 2018 .

Fast and solvent free polymerization of carbohydrates induced by non-thermal atmospheric plasma

François Jérôme, Abdellatif Barakat, A. Barakat, 2016 .

Organization of Human Interferon γ−Heparin Complexes from Solution Properties and Hydrodynamics†

A. Imberty, G. Pavlov, J. G. Torre, 2006 .

Molecular interaction between apo or holo alpha-lactalbumin and lysozyme: formation of heterodimers as assessed by fluorescence measurements.

V. Le Tilly, S. Bouhallab, T. Croguennec, 2009, Biochimica et biophysica acta.

Adsorption Behavior of Arabinogalactan-Proteins (AGPs) from Acacia senegal Gum at a Solid-Liquid Interface.

D. Renard, M. Nigen, A. Davantès, 2021, Langmuir : the ACS journal of surfaces and colloids.

Formation and stability of α-lactalbumin–lysozyme spherical particles: Involvement of electrostatic forces

S. Bouhallab, T. Croguennec, M. Nigen, 2009 .

Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

C. Sánchez, Pascale Williams, T. Doco, 2021, Food chemistry.

Effect of mono or co-culture of EPS-producing Streptococcus thermophilus strains on the formation of acid milk gel and the appearance of texture defects

L. Picart-Palmade, A. Nguyen, L. Jimenez, 2019, International Dairy Journal.

A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel

L. Picart-Palmade, A. Nguyen, L. Jimenez, 2018, Food Hydrocolloids.

Impact of Hydrophobic and Electrostatic Forces on the Adsorption of Acacia Gum on Oxide Surfaces Revealed by QCM-D

D. Renard, M. Nigen, A. Davantès, 2023, Colloids and Interfaces.

Temperature affects the supramolecular structures resulting from alpha-lactalbumin-lysozyme interaction.

D. Renard, S. Bouhallab, T. Croguennec, 2007, Biochemistry.

Dynamic and supramolecular organisation of alpha-lactalbumin/lysozyme microspheres: A microscopic study.

C. Gaillard, M. Madec, S. Bouhallab, 2010, Biophysical chemistry.

Apo α‐lactalbumin and lysozyme are colocalized in their subsequently formed spherical supramolecular assembly

M. Madec, S. Bouhallab, T. Croguennec, 2007, The FEBS journal.

In Situ ATR Spectroscopy Study of the Interaction of Acacia senegal Gum with Gold Nanoparticles Films at the Solid-Liquid Interface.

M. Nigen, Denis Renard, Athénaïs Davantès, 2023, Langmuir : the ACS journal of surfaces and colloids.