Publications by authors named "Paul Menut"

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Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition.
Shaozong Wu, Paul Menut, Song Miao, Christelle Turchiuli

Compr Rev Food Sci Food Saf· September 2025

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Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels.
Laurence Ramos, Amélie Banc, Ameur Louhichi, Justine Pincemaille, Jacques Jestin, Paul Menut

J Phys Condens Matter· February 2021

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Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts.
Benoît Basse, Véronique Bosc, Jean-Marc Saiter, Monique Chan-Huot, Jean-Pierre Dupas, Paul Menut

Food Res Int· November 2020

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Phase separation dynamics of gluten protein mixtures.
Amélie Banc, Justine Pincemaille, Salvatore Costanzo, Edouard Chauveau, Marie-Sousai Appavou, Paul Menut

Soft Matter· August 2019

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Irreversible hardening of a colloidal gel under shear: The smart response of natural rubber latex gels.
Guilherme de Oliveira Reis, Thomas Gibaud, Brice Saint-Michel, Sébastien Manneville, Mathieu Leocmach, Paul Menut

J Colloid Interface Sci· March 2019

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Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly.
Adeline Boire, Denis Renard, Antoine Bouchoux, Stéphane Pezennec, Thomas Croguennec, Paul Menut

Annu Rev Food Sci Technol· March 2019

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Dynamics of liquid-liquid phase separation of wheat gliadins.
Adeline Boire, Christian Sanchez, Marie-Hélène Morel, Minne Paul Lettinga, Paul Menut

Sci Rep· September 2018

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Thymic-Specific Serine Protease Limits Central Tolerance and Exacerbates Experimental Autoimmune Encephalomyelitis.
Laurent Serre, Maeva Girard, Abdoulraouf Ramadan, Paul Menut, Nelly Rouquié

J Immunol· December 2017

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Osmotic compression of anisotropic proteins: interaction properties and associated structures in wheat gliadin dispersions.
Adeline Boire, Paul Menut, Marie-Hélène Morel, Christian Sanchez

J Phys Chem B· April 2015

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Interactions of Kraft lignin and wheat gluten during biomaterial processing: evidence for the role of phenolic groups.
Kaewta Kaewtatip, Paul Menut, Remi Auvergne, Varaporn Tanrattanakul, Marie-Helene Morel

J Agric Food Chem· April 2010

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Modification of the wheat gluten network by Kraft lignin addition.
Thiranan Kunanopparat, Paul Menut, Marie-Hélène Morel, Stéphane Guilbert

J Agric Food Chem· September 2009

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Reactivity of wheat gluten protein during mechanical mixing: radical and nucleophilic reactions for the addition of molecules on sulfur.
Rémi Auvergne, Marie-Hélène Morel, Paul Menut, Olivia Giani, Stéphane Guilbert

Biomacromolecules· February 2008

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