Physical chemistry of plant proteins assembly.

 

 

Illustration of the work realised in collaboration with PhD students:
C. Amine, W. Ainis, J. Pasquier, L. Sahli, M. Ducrocq, R. Cochereau, E. Hinderink, A. Vakeri, A. Locali-Pereira, J. Koomen
and collaborators:
J. Davy, D. Renard, V. Solé-Jamault, B. Houinsou-Houssou, A. Geairon, V. Beaumal, C. Berton-Carabin, A. Meynier, A. Riaublanc, V. Lollier, H. Rogniaux, M. Weber, M. Rakotoson, V. Nicoletti, S. Bouhallab, A. Nicolas, S. Pezennec, V. Lechevalier, C. Le Floch-Fouéré, A. Bouchoux, H. Mameri, M.-H. Morel, V. Micard, C. Sanchez, M. Nigen, F. Boué, Annie Brulet.

News

November 2024

Our study on the underutilized diversity of legumes in the food industry was recently published and highlighted on the INRAE website!

The research uncovers how 32 legume species are used in processed foods but remain overshadowed by soybean, despite their potential to enhance sustainability and biodiversity. With Europe paving the way for diversification, our findings emphasize the need for a broader adoption of legumes like peas, chickpeas, and lentils in global food systems.

Read the full paper

July 2024

Our work was highlighted on the news of the SOLEIL Synchrotron’s website !!

June 2024

Exciting News!

Asna Vakeri, our dedicated PhD student, had her first paper accepted for publication in Food Hydrocolloids! Her research focuses on the complex interplay of coacervation and aggregation in protein/polysaccharide systems. Congratulations, Asna!
Read the full paper