P. Le Bail

Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid.

C. Rondeau-Mouro, B. Pontoire, F. Ergan, 2012, Carbohydrate polymers.

Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.

A. Voilley, G. Arvisenet, N. Cayot, 2002, Journal of agricultural and food chemistry.

Characterization of a crosslinked high amylose starch excipient.

R. Marchessault, F. Morin, P. Le Bail, 1999, International journal of biological macromolecules.

Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability.

A. Buléon, C. Rondeau, P. Le Bail, 2005, International journal of biological macromolecules.

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.

Effect of konjac glucomannan addition on aroma release in gels containing potato starch.

N. Cayot, C. Lafarge, C. Hory, 2014, Food research international.

Structural investigation of amylose complexes with small ligands: inter- or intra-helical associations?

C. Rondeau-Mouro, A. Buleon, P. Le Bail, 2004, International journal of biological macromolecules.