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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Adeline BOIRE


Interfaces and Dispersed Systems team (ISD)

Adeline Boire is a Research Scientist at INRAE. After a PhD in physical-chemistry of proteins (2014), she spent one year as a post-doctorate fellow in the Biological Soft Matter group at the AMOLF Institute in Amsterdam. She joined the ISD team of BIA in 2015 to study the assembly of plant proteins in the context of food applications. She is interested in the structure and dynamics of plant protein assembly in relation to their function in food and seeds.
Through her research projects, she seeks to identify the intrinsic properties of plant proteins conferred by their amino acid sequence and to "decode" their insolubility. She is also developing, in collaboration with the NANO team at BIA, milli/microfluidic tools to map the assembly states of plant proteins and study the determinants of their solubility. 

Contact details


Skills & expertise:

  • Physical-chemistry of protein self-assembly
  • Biological physics
  • Protein purification

Keywords: plant proteins, protein assembly, interactions, biomimetic systems

Major projects

see also

Droplet-based millifluidics repurposed for plant protein assembly

How Soft Matter concepts can help to control protein structure formation in foods?

Major publications

Cochereau, R., Renard, D., Noûs, C., Boire, A. (2020) Semi-permeable vesicles produced by microfluidics to tune the phase behaviour of encapsulated macromolecules. Journal of Colloid And Interface Science. 508, 709-719.

Ducrocq, M., Boire, A., Anton, M., Micard, V., Morel, M.-H. (2020) Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerization. Food Hydrocolloids, 109, 106101. 10.1016/j.foodhyd.2020.106101

Amine, C., Boire, A., Davy, J., Reguerre, A.-L., Papineau, P., Renard, D. (2020) Optimization of a droplet-based millifluidic device to investigate the phase behavior of biopolymers, including viscous conditions. Food Biophysics.

Sahli, L., Renard, D., Solé-Jamault, V., Boire, A. (2019) Role of protein conformation and weak interactions on γ-gliadin liquid-liquid phase separation. Scientific Reports, 9, 13391.

Ainis, W.N., Boire, A., Solé-Jamault, V., Nicolas, A., Bouhallab, S., Ipsen, R. (2019) Contrasting assemblies of oppositely charged proteins. Langmuir, 35, 30, 9923.

Pasquier, J., Brulet, A., Boire, A., Jamme, F., Perez, J., Bizien, T., Lutton, E., Boué F. (2019). Monitoring food structure during digestion using small-angle scattering and imaging techniques. Colloid Surface A, 570, 96.

Amine. C., Boire, A., Kermarrec, A., Renard, D. (2019) Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation. Food Hydrocolloids, 92, 94.

Boire, A., Renard, R., Bouchoux, A., Pezennec, S., Croguennec, T., Lechevalier, V.,  Le Floch-Fouéré, C., Bouhallab, S., Menut. P. (2019) Soft Matter Approaches for Food Proteins Interaction and Assembly. Annual Review Food Science and Technology, 10, 14.1.

Boire, A., Sanchez, C., Morel, M. H., Lettinga, M. P., Menut, P. (2018). Dynamics of liquid-liquid phase separation of wheat gliadins. Scientific Reports, 8 (1). DOI : 10.1038/s41598-018-32278-5

Amine, C., Boire, A., Davy, J., Marquis, M., Renard, D. (2017) Droplets-based millifluidic for the rapid determination of biopolymers phase diagram. Food hydrocolloids, 70, 134. DOI: 10.1016/j.foodhyd.2017.03.035

Boire, A., Menut, L., Morel, M. H., Sanchez, C. (2015). Osmotic Compression of Anisotropic Proteins: Interaction Properties and Associated Structures in Wheat Gliadin Dispersions. Journal of Physical Chemistry B, 119 (17), 5412-5421. DOI : 10.1021/acs.jpcb.5b01673

Boire, A., Menut, P., Morel, M. H., Sanchez, C. (2013). Phase behaviour of a wheat protein isolate. Soft Matter, 9 (47), 11417-11426. DOI : 10.1039/c3sm51489g