Study of glass transition and fusion point of inulin by DSC and MDSC

Poster (2001, October)

L'atelier du goût.

Conference given outside the academic context (2001)

Les produits laitiers frais

in Cours laitiers : Technologie (2001)

Sugar esters: ways of synthesis and potential applications.

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2001), 5(4), 209-219

Sugar esters are nonionic surfactants and exhibit relevant properties such as structural diversity and environmental and health safety. Their potential applications extend from human food to drug ... [more ▼]

Sugar esters are nonionic surfactants and exhibit relevant properties such as structural diversity and environmental and health safety. Their potential applications extend from human food to drug formulations and biochemical studies. Some sugar esters also exhibit interesting biological activities. Many papers on the subject have been submitted during the last 10 years. Those articles describe the various ways of synthesis of those compounds at the laboratory scale. During the last 10 years, the most studied method was the biotechnological one using catalysis by enzymes. Available knowledge on these molecules is reviewed. [less ▲]

Interactions between gellan gum and other polysaccharides.

Poster (2000, September)

Mechanical properties of spread films from Acacia gums.

Poster (2000, June)

Characterization of two Acacia gums and their fractions using a Langmuir film balance

in Journal of Agricultural and Food Chemistry (2000), 48(7), 2709-2712

The mechanical properties of monolayers from two Acacia gums [Acacia senegal (L.) Willd. and Acacia seyal Del.] and their three fractions isolated by hydrophobic interaction chromatography were studied ... [more ▼]

The mechanical properties of monolayers from two Acacia gums [Acacia senegal (L.) Willd. and Acacia seyal Del.] and their three fractions isolated by hydrophobic interaction chromatography were studied with a Langmuir film balance to obtain a more complete understanding of their action mode. The analysis of compression isotherms revealed that A. senegal gums globally exhibit better interfacial properties than A. seyal ones. The behavior of the whole gums appeared to be strongly influenced by their arabinogalactan-protein complex. [less ▲]

Gelling properties of whey proteins after enzymic fat hydrolysis

in Journal of Food Science (2000), 65(4), 561-563

The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase-treated WPC were evaluated on the basis of least ... [more ▼]

The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase-treated WPC were evaluated on the basis of least concentration endpoint gelation, penetration test, texture profile analysis and water-holding capacity. Heat treatment of lipase-treated WPC led to gels with the highest hardness, springiness, cohesiveness and water retention. Such transformed WPC could be advantageously used to help improve texture in formulated meat, bakery, and confectionery products. [less ▲]

Interactions between gellan gum and other polysaccharides.

in Czech Journal of Food Sciences [=CJFS] (2000), 18

L'analyse sensorielle, la qualité des produits, le plaisir des consommateurs

Conference given outside the academic context (1999)