Laurice Pouvreau

dr.

    20022016
    If you made any changes in Pure these will be visible here soon.

    Fingerprint Dive into the research topics where Laurice Pouvreau is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

    • 17 Similar Researchers
    Gels Chemical Compounds
    gels Agriculture & Biology
    Soybean Proteins Chemical Compounds
    Water Chemical Compounds
    soy protein Agriculture & Biology
    water Agriculture & Biology
    Stiffness Chemical Compounds
    ferulic acid Chemical Compounds

    Network Recent external collaboration on country level. Dive into details by clicking on the dots.

    Research Output 2003 2016

    10 Citations (Scopus)

    Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures

    Martin, A. H., Bakhuizen, E., Ersch, C., Urbonaite, V., de Jongh, H. H. J. & Pouvreau, L. A. M., 2016, In : Food Hydrocolloids. 56, p. 236-244

    Research output: Contribution to journalArticleAcademicpeer-review

    exudation
    Gelatin
    whey protein
    gelatin
    Gels
    9 Citations (Scopus)

    Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium caseinate and soy proteins

    Martin, A. H., De Los Reyes Jiménez, M. L. & Pouvreau, L., 2016, In : Food Hydrocolloids. 58, p. 215-223

    Research output: Contribution to journalArticleAcademicpeer-review

    aggregation behavior
    Soybean Proteins
    sodium caseinate
    Caseins
    soy protein
    21 Citations (Scopus)

    Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

    Urbonaite, V., van der Kaaij, S., de Jongh, H. H. J., Scholten, E., Ako, K., van der Linden, E. & Pouvreau, L., 2016, In : Food Hydrocolloids. 56, p. 334-343 10 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    Gels
    Stiffness
    gels
    Proteins
    Water
    11 Citations (Scopus)

    Permeability of gels is set by the impulse applied on the gel

    Urbonaite, V., de Jongh, H. H. J., van der Linden, E. & Pouvreau, L. A. M., 2015, In : Food Hydrocolloids. 50, p. 7-15

    Research output: Contribution to journalArticleAcademicpeer-review

    Permeability
    permeability
    Gels
    gels
    Water
    3 Citations (Scopus)

    Protein Aggregates May Differ in Water Entrapment but Are Comparable in Water Confinement

    Urbonaite, V., De Jongh, H. H. J., Van Der Linden, E. & Pouvreau, L., 2015, In : Journal of Agricultural and Food Chemistry. 63, 40, p. 8912-8920

    Research output: Contribution to journalArticleAcademicpeer-review

    protein aggregates
    Water
    water
    Protein Aggregates
    Salts

    Activities 2008 2009

    • 2 Public lecture/debate/seminar

    Arabinases from Chrysosporium lucknowense and their potential in the complete degradation of sugar beet arabinan

    Laurice Pouvreau (Speaker)
    23 Sep 2009 → …

    Activity: Talk or presentationPublic lecture/debate/seminar

    De-esterification Mechanisms of Xylo-Oligosaccharides using New Tools

    Laurice Pouvreau (Speaker)
    31 Mar 2008 → …

    Activity: Talk or presentationPublic lecture/debate/seminar

    Projects 2002 2012