Baptiste Schindler

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Analysis and properties of polysaccharides extracted from Brassica oleracea L. var. capitata L. by hot water extraction/ultrasonic-synergistic enzymatic method

Off-line coupling of capillary isotachophoresis separation to IRMPD spectroscopy for glycosaminoglycans analysis: Application to the chondroitin sulfate disaccharides model solutes

MS/IR, a new MS-based hyphenated method for analysis of hexuronic acid epimers in glycosaminoglycans