Jacques Lefebvre

TL;DR: The structure of acacia gum molecules was determined using size exclusion chromatography coupled with multi-angle laser light scattering, refractometry and viscosimetry as discussed by the authors, which revealed the presence of many molecular species, including large aggregates, the arabino-galactan protein fraction (AraGP), the arabiino-Galactan fraction(AraG) and the glyco-protein fraction (GP).

TL;DR: A transglutaminase from Streptoverticillium sp. was used to create new covalent intermolecular cross-links between proteins in gluten as mentioned in this paper.

TL;DR: In this article, the authors investigated the impact of subunit composition on the viscoelasticity of gluten proteins in three near-isogenic lines of the wheat Sicco.

TL;DR: The effects of pH, ionic strength and heat on the structure of beta-lactoglobulin (beta-lg) have been investigated by studying the intrinsic tryptophan fluorescence of the protein, and what is believed to be the first front-face fluorescence measurements on globular protein gels are reported, showingeffects of pH and NaCl concentration.

TL;DR: In this article, the importance of the soluble fraction in flour in determining the rheological properties of dough subjected to large deformations and its possible consequence for breadmaking performance was investigated by measuring shear and extensional viscosities of native wheat flour and reconstituted doughs using creep-recovery tests and lubricated squeezing flow tests.