Michael Nigen

Montpellier, 34060, France

Last Updated: 09/26/2026

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Found 11 publications

Adsorption of Acacia Gum on Self-Assembled Monolayer Surfaces: A Comprehensive Study Using QCM-D and MP-SPR.

Adsorption of Acacia Gum on Self-Assembled Monolayer Surfaces: A Comprehensive Study Using QCM-D and MP-SPR.

Journal: Langmuir : the ACS journal of surfaces and colloids

Published: August 29, 2024

In Situ ATR Spectroscopy Study of the Interaction of Acacia senegal Gum with Gold Nanoparticles Films at the Solid-Liquid Interface.

In Situ ATR Spectroscopy Study of the Interaction of Acacia senegal Gum with Gold Nanoparticles Films at the Solid-Liquid Interface.

Journal: Langmuir : the ACS journal of surfaces and colloids

Published: December 18, 2023

Maturation of demineralized arabinogalactan-proteins from Acacia seyal gum in dry state: Aggregation kinetics and structural properties of aggregates.

Maturation of demineralized arabinogalactan-proteins from Acacia seyal gum in dry state: Aggregation kinetics and structural properties of aggregates.

Journal: International journal of biological macromolecules

Published: June 12, 2022

Adsorption Behavior of Arabinogalactan-Proteins (AGPs) from Acacia senegal Gum at a Solid-Liquid Interface.

Adsorption Behavior of Arabinogalactan-Proteins (AGPs) from Acacia senegal Gum at a Solid-Liquid Interface.

Journal: Langmuir : the ACS journal of surfaces and colloids

Published: August 24, 2021

Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

Journal: Food chemistry

Published: August 10, 2020

Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs.

Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs.

Journal: Food chemistry: X

Published: December 11, 2019

Improvement of the foamability of sparkling base wines by the addition of Acacia gums.

Improvement of the foamability of sparkling base wines by the addition of Acacia gums.

Journal: Food chemistry

Published: June 24, 2019

Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt.

Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt.

Journal: Food chemistry

Published: March 09, 2017

Hsp90 oligomerization process: How can p23 drive the chaperone machineries?

Hsp90 oligomerization process: How can p23 drive the chaperone machineries?

Journal: Biochimica et biophysica acta

Published: January 08, 2015

Enzymatic hydrolysis studies of arabinogalactan-protein structure from Acacia gum: the self-similarity hypothesis of assembly from a common building block.

Enzymatic hydrolysis studies of arabinogalactan-protein structure from Acacia gum: the self-similarity hypothesis of assembly from a common building block.

Journal: Carbohydrate polymers

Published: April 25, 2014

Structure of glycoproteins from Acacia gum: an assembly of ring-like glycoproteins modules.

Structure of glycoproteins from Acacia gum: an assembly of ring-like glycoproteins modules.

Journal: Carbohydrate polymers

Published: July 24, 2013

Showing 1-11 of 11

Last Updated: 09/26/2026