| Institution: | 1. INRA, Department of Agricultural Products Processing (CEPIA), BP 71267, 44316 Nantes Cedex 3, France;2. Moulins Soufflet, BP 12, 10402 Nogent sur Seine, France;3. Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;1. LUNAM University, Oniris, UMR 6144 GEPEA, BP 82225, 44322 Nantes CEDEX 3, France;2. CNRS, 44307 Nantes, France;3. INRA, UR 1268 Biopolymers Interactions Assemblies, BP 71627, 44316 Nantes, France;1. Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany;2. Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;1. KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;2. KU Leuven, Department of Biosystems, Kasteelpark Arenberg 30, B-3001 Heverlee, Belgium |
