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Hélène Simonin

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corinne-rondeau-mouro

Formation and stability of amylose ligand complexes formed by high pressure treatment

Patricia Le Bail , Benoît Chauvet , Hélène Simonin , Corinne C. Rondeau-Mouro , Bruno Pontoire
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 18, pp.1 - 6. ⟨10.1016/j.ifset.2012.10.006⟩
Article dans une revue hal-02649485v1

Formation and stability of amylose ligand complexes formed by high pressure treatment

P. Le Bail , B. Chauvet , Hélène Simonin , Corinne C. Rondeau-Mouro , Bruno Pontoire
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 18, pp.1-6
Article dans une revue hal-02598456v1