Stéphane Pezennec

Documents

Identifiants chercheurs

stephane-pezennec
IdRef : 129445924
0000-0003-1265-8048
VIAF : 209073717

Présentation

Publications

	Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩ Article dans une revue hal-03099687v1
	Protein Transport upon Advection at the Air/Water Interface: When Charge Matters Coralie Pasquier , Stéphane Pezennec , Antoine Bouchoux , Bernard Cabane , Valérie Lechevalier-Datin Langmuir, 2021, 37 (42), pp.12278-12289. ⟨10.1021/acs.langmuir.1c01591⟩ Article dans une revue hal-03375385v1
	Statistical modeling of in vitro pepsin specificity Ousmane Suwareh , David Causeur , Julien Jardin , Valérie Briard-Bion , Steven Le Feunteun Food Chemistry, 2021, 362, pp.130098. ⟨10.1016/j.foodchem.2021.130098⟩ Article dans une revue hal-03248112v1
	The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review Julie Legros , Sophie Jan , Sylvie Bonnassie , Michel Gautier , Thomas Croguennec Foods, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩ Article dans une revue hal-03196651v1
	Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption Claire Bourlieu , Wafa Mahdoueni , Gilles Paboeuf , Eric Gicquel , Olivia Ménard Biochimie, 2020, 169, pp.95-105. ⟨10.1016/j.biochi.2019.12.003⟩ Article dans une revue hal-02444026v1
	Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties Fanny Lazzaro , Antoine Bouchoux , Jared Raynes , Roderick Williams , Lydia Ong Food Hydrocolloids, 2020, 101, pp.105414. ⟨10.1016/j.foodhyd.2019.105414⟩ Article dans une revue hal-02373068v1
	Interfacial and (emulsion) gel rheology of hydrophobised whey proteins Ashkan Madadlou , Marie-Hélène Famelart , Stéphane Pezennec , Florence Rousseau , Juliane Floury International Dairy Journal, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩ Article dans une revue hal-02317186v1
	How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach Alexia Audebert , Sylvie Beaufils , Valérie Lechevalier-Datin , Cécile Le Floch-Fouéré , Arnaud Saint-Jalmes Journal of Food Engineering, 2019, 242, pp.153-162. ⟨10.1016/j.jfoodeng.2018.08.029⟩ Article dans une revue hal-01868078v1
	The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy Sameh Obeid , Fanny Guyomarc'H , Gregory Francius , Herve Guillemin , Xiaoxi Wu Colloids and Surfaces B: Biointerfaces, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩ Article dans une revue hal-02215870v1
	Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly Adeline Boire , Denis Renard , Antoine Bouchoux , Stéphane Pezennec , Thomas Croguennec Annual Review of Food Science and Technology, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩ Article dans une revue hal-02968011v1
	Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams Alexia Audebert , Arnaud Saint-Jalmes , Sylvie Beaufils , Valérie Lechevalier-Datin , Cécile Le Floch-Fouéré Journal of Colloid and Interface Science, 2019, 542, pp.222-232. ⟨10.1016/j.jcis.2019.02.006⟩ Article dans une revue hal-02014660v1
	Proteins for the future: A soft matter approach to link basic knowledge and innovative applications Adeline Boire , Antoine Bouchoux , Said Bouhallab , Anne Laure Chapeau , Thomas Croguennec Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩ Article dans une revue hal-01608238v1
	Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles Ashkan Madadlou , Juliane Floury , Stéphane Pezennec , Didier Dupont Food Hydrocolloids, 2018, 84, pp.38-46. ⟨10.1016/j.foodhyd.2018.05.054⟩ Article dans une revue hal-01807563v1
	Antimicrobial activity of lysozyme isoforms: Key molecular features Mélanie Derde , Véronique Vie , Astrid Walrant , Sandrine Sagan , Valérie Lechevalier-Datin Biopolymers, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩ Article dans une revue hal-01593208v1
	Crucial role of remaining lactose in whey protein isolate powders during storage Eve-Anne Norwood , Stephane Pezennec , Jennifer Burgain , Valérie Briard-Bion , Pierre Schuck Journal of Food Engineering, 2017, 195, pp.206-2016. ⟨10.1016/j.jfoodeng.2016.10.010⟩ Article dans une revue hal-01454658v1
	The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated Kéra Nyemb , Catherine Guérin-Dubiard , Stéphane Pezennec , Julien Jardin , Valérie Briard-Bion Food Hydrocolloids, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩ Article dans une revue hal-01454556v1
	Osmotic pressures of lysozyme solutions from gas-like to crystal states C. Pasquier , Sylvie Beaufils , Antoine Bouchoux , S. Rigault , B. Cabane Physical Chemistry Chemical Physics, 2016, 18 (41), pp.28458-28465. ⟨10.1039/c6cp03867k⟩ Article dans une revue hal-01397941v1
	Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation Claire Bourlieu , Gilles Paboeuf , Sophie Chever , Stephane Pezennec , Jean-François Cavalier Colloids and Surfaces B: Biointerfaces, 2016, 143, pp.97-106. ⟨10.1016/j.colsurfb.2016.03.032⟩ Article dans une revue hal-01301356v1
	Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface Cécile Le Floch-Fouéré , Stephane Pezennec , Maryvonne Pasco , Gilles Paboeuf , Anne Renault Journal of Colloid and Interface Science, 2015, 437, pp.219-226. ⟨10.1016/j.jcis.2014.09.035⟩ Article dans une revue hal-01128555v1
	Correction to : "Structural heterogeneity of milk casein micelles: a SANS contrast variation study" (vol 11, pg 389, 2015) Antoine Bouchoux , Jorge Ventureira , Geneviève Gésan-Guiziou , Fabienne Lambrouin , Peng Qu Soft Matter, 2015, 11 (4), pp.806. ⟨10.1039/c4sm90166e⟩ Article dans une revue hal-01209856v1
	Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels Juliana Valle Costa Silva , Stephane Pezennec , Sylvie Lortal , Juliane Floury Journal of Agricultural and Food Chemistry, 2015, 63 (29), pp.6624-6632. ⟨10.1021/acs.jafc.5b02401⟩ Article dans une revue hal-01209860v1
	The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion Claire Bourlieu-Lacanal , Olivia Ménard , Alix de La Chevasnerie , Laura Sams , Florence Rousseau Food Chemistry, 2015, 182, pp.224-235. ⟨10.1016/j.foodchem.2015.03.001⟩ Article dans une revue hal-01209795v1
	An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile Lélia Lacou , Sébastien Lê , Stephane Pezennec , Valérie Gagnaire Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 475, pp.44-54. ⟨10.1016/j.colsurfa.2014.10.052⟩ Article dans une revue hal-01145329v1
	Structural heterogeneity of milk casein micelles: a SANS contrast variation study Antoine Bouchoux , Jorge Luis Ventureira , Geneviève Gésan-Guiziou , Fabienne Lambrouin , Peng Qu Soft Matter, 2015, 11 (2), pp.389-399. ⟨10.1039/c4sm01705f⟩ Article dans une revue hal-01209756v1
	Ultrafiltration membrane cut-off impacts structure and functional properties of transmitted proteins: Case study of the metalloprotein α-lactalbumin Marieke van Audenhaege , Stephane Pezennec , Geneviève Gésan-Guiziou Separation and Purification Technology, 2013, 114, pp.73-82. ⟨10.1016/j.seppur.2013.04.038⟩ Article dans une revue hal-01209423v1
	Effects of citrate and NaCl on size, morphology, crystallinity and microstructure of calcium phosphates obtained from aqueous solutions at acidic or near-neutral pH Omar Mekmene , Thierry Rouillon , Sophie Quillard , Paul Pilet , Jean-Michel Bouler Journal of Dairy Research, 2012, 79 (2), pp.238-248. ⟨10.1017/S0022029912000076⟩ Article dans une revue hal-01209302v1
	On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk Marion Morand , Fanny Guyomarc'H , Stéphane Pezennec , Marie-Hélène Famelart International Dairy Journal, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩ Article dans une revue hal-01454176v1
	Unexpected differences in the behavior of ovotransferrin at the air-water interface at pH 6.5 and 8.0. Cécile Le Floch-Fouéré , Stéphane Pezennec , Michel Pézolet , Jean-François Rioux-Dubé , Anne Renault Journal of Colloid and Interface Science, 2011, 356 (2), pp.614-23. ⟨10.1016/j.jcis.2011.01.073⟩ Article dans une revue hal-00711895v1
	Protein molecule stratification inside a single curved film: Evidence from X-ray scattering Janine Emile , Stéphane Pezennec , Anne Renault , Estelle Robert , Franck Artzner Soft Matter, 2011, 7 (19), pp.9283. ⟨10.1039/c1sm06010d⟩ Article dans une revue hal-00714114v1
	Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme. Yann Desfougères , Arnaud Saint-Jalmes , Anniina Salonen , Véronique Vié , Sylvie Beaufils Langmuir, 2011, 27 (24), pp.14947-57. ⟨10.1021/la203485y⟩ Article dans une revue hal-00685099v1
	Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure. Y. Desfougeres , Julien Jardin , Valérie Lechevalier-Datin , S. Pezennec , Francoise Nau Biomacromolecules, 2011, 12 (1), pp.156-66. ⟨10.1021/bm101089g⟩ Article dans une revue hal-00729259v1
	Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film Cécile Le Floch-Fouéré , Sylvie Beaufils , Valérie Lechevalier-Datin , Francoise Nau , Michel Pézolet Food Hydrocolloids, 2010, 24 (4), pp.275-284. ⟨10.1016/j.foodhyd.2009.10.006⟩ Article dans une revue hal-00657917v1
	A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach Marieke van Audenhaege , J. Belmejdoub , Didier Dupont , A. Chalvin , S. Pezennec Journal of Dairy Science, 2010, 93 (9), pp.3910-3924. ⟨10.3168/jds.2009-2995⟩ Article dans une revue hal-00918403v1
	Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures Cécile Le Floch-Fouéré , Stéphane Pezennec , Valérie Lechevalier-Datin , Sylvie Beaufils , Bernard Desbat Food Hydrocolloids, 2009, 23 (2), pp.352-365. ⟨10.1016/j.foodhyd.2008.01.007⟩ Article dans une revue hal-00663172v1
	Surface properties and conformation of Nephila clavipes spider recombinant silk proteins at the air-water interface. Anne Renault , Jean-François Rioux-Dubé , Thierry Lefèvre , Stéphane Pezennec , Sylvie Beaufils Langmuir, 2009, 25 (14), pp.8170-80. ⟨10.1021/la900475q⟩ Article dans une revue hal-00662876v1
	Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. Yann Desfougères , Valérie Lechevalier-Datin , Stéphane Pezennec , Franck Artzner , Francoise Nau Journal of Agricultural and Food Chemistry, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩ Article dans une revue hal-00672337v1
	Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. Yann Desfougeres , Valérie Lechevalier-Datin , S. Pezennec , F. Artzner , Francoise Nau Journal of Agricultural and Food Chemistry, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩ Article dans une revue hal-00729852v1
	Interfacial properties of heat-treated ovalbumin. Thomas Croguennec , Anne Renault , Sylvie Beaufils , Jean-Jacques Dubois , Stéphane Pezennec Journal of Colloid and Interface Science, 2007, 315 (2), pp.627-36. ⟨10.1016/j.jcis.2007.07.041⟩ Article dans une revue hal-00907909v1
	Interfacial and foaming properties of sulfydryl-modified bovine β-lactoglobulin Thomas Croguennec , Anne Renault , Said Bouhallab , Stéphane Pezennec Journal of Colloid and Interface Science, 2006, 302 (1), pp.32-39. ⟨10.1016/j.jcis.2006.06.061⟩ Article dans une revue hal-01453939v1
	Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture Valérie Lechevalier-Datin , Thomas Croguennec , Stéphane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco Food Chemistry, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩ Article dans une revue hal-01453954v1
	Comprehensive study of acid gelation of heated milk with model protein systems Marie-Hélène Famelart , Jérome Tomazewski , Michel Piot , Stéphane Pezennec International Dairy Journal, 2004, 14 (4), pp.313-321. ⟨10.1016/j.idairyj.2003.10.009⟩ Article dans une revue hal-02263102v1
	Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface Valérie Lechevalier-Datin , Thomas Croguennec , Stephane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco Journal of Agricultural and Food Chemistry, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩ Article dans une revue hal-01347886v1
	Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin Marie-Hélène Famelart , Jérome Tomazewski , Michel Piot , Stéphane Pezennec International Dairy Journal, 2003, 13 (2-3), pp.123-134. ⟨10.1016/S0958-6946(02)00176-0⟩ Article dans une revue hal-02263103v1
	Surface Rheological Properties of Native and S-Ovalbumin Are Correlated with the Development of an Intermolecular β-Sheet Network at the Air−Water Interface Anne Renault , Stéphane Pezennec , Fabien Gauthier , Véronique Vié , Bernard Desbat Langmuir, 2002, 18 (18), pp.6887-6895. ⟨10.1021/la0257586⟩ Article dans une revue hal-02913795v1
	Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin Thomas Croguennec , F. Nau , Stephane Pezennec , M. Piot , G. Brulé European Food Research and Technology, 2001, 212, pp.296-301 Article dans une revue hal-02672654v1
	Simple rapid procedure for preparation of large quantities of ovalbumin Thomas Croguennec , F. Nau , Stephane Pezennec , G. Brulé Journal of Agricultural and Food Chemistry, 2000, 48, pp.4883-4889 Article dans une revue hal-02686134v1
	Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides Joëlle Leonil , Valérie Gagnaire , Daniel Mollé , Stephane Pezennec , Said Bouhallab Journal of Chromatography A, 2000, 881, pp.1-21 Article dans une revue hal-02686136v1
	The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface Stephane Pezennec , F. Gauthier , C. Alonso , F. Graner , Thomas Croguennec Food Hydrocolloids, 2000, 14, pp.463-472 Article dans une revue hal-02694337v1
	The use of HPLC for the study of chloroplast ATPase enzymatic activity and ATP binding Gérard Berger , G. Girault , Stephane Pezennec , J.L. Zimmermann Journal of Liquid Chromatography and Related Technologies, 1998, 21 (13), pp.1925-1955 Article dans une revue hal-02688572v1
	Kinetics of ATP hydrolysis by the F1-ATPase from Bacillus PS3: a reappraisal of the effects of ATP and Mg2+ Stéphane Pezennec , Gérard Berger , Sandra Andrianambinintsoa , Nicolas Radziszewski , Guy Girault Biochimica biophysica acta (BBA) - Bioenergetics, 1995, 1231 (1), pp.98-110. ⟨10.1016/0005-2728(95)00071-p⟩ Article dans une revue hal-02913802v1
	The Interaction of Tentoxin with CF1 and CF1-e Isolated from Spinach Chloroplast Ingo Dahse , Stéphane Pezennec , Guy Girault , Gerard Berger , François André Journal of Plant Physiology, 1994, 143 (6), pp.615-620. ⟨10.1016/s0176-1617(11)81147-8⟩ Article dans une revue hal-02913814v1
	The role of Mg2+ in the hydrolytic activity of the isolated chloroplast ATPase: Study by high-performance liquid chromatography Gerard Berger , Guy Girault , Jean-Michel Galmiche , Stéphane Pezennec Journal of Bioenergetics and Biomembranes, 1994, 26 (3), pp.335-346. ⟨10.1007/bf00763105⟩ Article dans une revue hal-02913817v1
	The prokaryotic thermophilic TF 1 -ATPase is functionally compatible with the eukaryotic CF o -part of the chloroplast ATP-synthase Jean Michel Galmiche , Stéphane Pezennec , Rongbao Zhao , Guy Girault , Edmund Baeuerlein FEBS Letters, 1994, 338 (2), pp.152-156. ⟨10.1016/0014-5793(94)80354-4⟩ Article dans une revue hal-02913820v1
	Structural changes of CF1-ATPase in solution P. Calmettes , S. Pezennec , G. Berger , G. Girault Physica B: Condensed Matter, 1992, 180-181, pp.765-766. ⟨10.1016/0921-4526(92)90460-a⟩ Article dans une revue hal-02913837v1
	The Rieske FeS center from the gram-positive bacterium PS3 and its interaction with the menaquinone pool studied by EPR. U. Liebl , S. Pezennec , A. Riedel , E Kellner , W. Nitschke Journal of Biological Chemistry, 1992, 267 (20), pp.14068-72 Article dans une revue hal-02913833v1

	L’interface air–eau, lieu privilégié d’expression des propriétés associatives des protéines Stephane Pezennec Ingénierie des aliments. Université de Rennes 1, 2013 HDR tel-02810931v1

Stéphane Pezennec

Présentation

Publications

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Protein Transport upon Advection at the Air/Water Interface: When Charge Matters

Statistical modeling of in vitro pepsin specificity

The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly

Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams

Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

Antimicrobial activity of lysozyme isoforms: Key molecular features

Crucial role of remaining lactose in whey protein isolate powders during storage

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Osmotic pressures of lysozyme solutions from gas-like to crystal states

Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation

Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface

Correction to : "Structural heterogeneity of milk casein micelles: a SANS contrast variation study" (vol 11, pg 389, 2015)

Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels

The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion

An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile

Structural heterogeneity of milk casein micelles: a SANS contrast variation study

Ultrafiltration membrane cut-off impacts structure and functional properties of transmitted proteins: Case study of the metalloprotein α-lactalbumin

Effects of citrate and NaCl on size, morphology, crystallinity and microstructure of calcium phosphates obtained from aqueous solutions at acidic or near-neutral pH

On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk

Unexpected differences in the behavior of ovotransferrin at the air-water interface at pH 6.5 and 8.0.

Protein molecule stratification inside a single curved film: Evidence from X-ray scattering

Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme.

Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure.

Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film

A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach

Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

Surface properties and conformation of Nephila clavipes spider recombinant silk proteins at the air-water interface.

Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.

Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.

Interfacial properties of heat-treated ovalbumin.

Interfacial and foaming properties of sulfydryl-modified bovine β-lactoglobulin

Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture

Comprehensive study of acid gelation of heated milk with model protein systems

Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface

Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin

Surface Rheological Properties of Native and S-Ovalbumin Are Correlated with the Development of an Intermolecular β-Sheet Network at the Air−Water Interface

Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin

Simple rapid procedure for preparation of large quantities of ovalbumin

Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface

The use of HPLC for the study of chloroplast ATPase enzymatic activity and ATP binding

Kinetics of ATP hydrolysis by the F1-ATPase from Bacillus PS3: a reappraisal of the effects of ATP and Mg2+

The Interaction of Tentoxin with CF1 and CF1-e Isolated from Spinach Chloroplast

The role of Mg2+ in the hydrolytic activity of the isolated chloroplast ATPase: Study by high-performance liquid chromatography

The prokaryotic thermophilic TF 1 -ATPase is functionally compatible with the eukaryotic CF o -part of the chloroplast ATP-synthase

Structural changes of CF1-ATPase in solution

The Rieske FeS center from the gram-positive bacterium PS3 and its interaction with the menaquinone pool studied by EPR.

L’interface air–eau, lieu privilégié d’expression des propriétés associatives des protéines