Yves Popineau

Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

François Chevalier, Jean‐Marc Chobert, Yves Popineau et al. · International Dairy Journal · 2001 · 259 citations

Life Sciences, Biochemistry, Food Science +9

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Peter R. Shewry, Yves Popineau, D. Lafiandra et al. · Trends in Food Science & Technology · 2000 · 255 citations · Full text

Agriculture, Biochemistry, Food Science +16

Gliadin nanoparticles for the controlled release of all-trans-retinoic acid

I. Ezpeleta, Juan M. Irache, Serge Stainmesse et al. · International Journal of Pharmaceutics · 1996 · 195 citations

Pharmacy, Pharmaceutical Biotechnology, Pharmaceutics +16

Reversible changes of the wheat gamma 46 gliadin conformation submitted to high pressures and temperatures.

Valérie Lullien‐Pellerin, Yves Popineau, Filip Meersman et al. · PubMed · 2001 · 195 citations

Natural Sciences, Biochemistry, Biophysics +16

Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

Fabrice Battais, Thomas Mothes, D. A. Moneret‐Vautrin et al. · Allergy · 2005 · 177 citations

Life Sciences, Dermatology, Immunology +17