Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Anne‐Laure Fameau"'
Autor:
Takanori Yasui, Anne‐Laure Fameau, Hyoungwon Park, Thu Thao Pham, Sabrina Pechmann, Silke Christiansen, Shin‐ichi Yusa, Tomoyasu Hirai, Yoshinobu Nakamura, Syuji Fujii
Publikováno v:
Advanced Science, Vol 11, Iss 32, Pp n/a-n/a (2024)
Abstract Gas marbles are a new family of particle‐stabilized soft dispersed system with a soap bubble‐like air‐in‐water‐in‐air structure. Herein, stimulus‐responsive character is successfully introduced to a gas marble system for the fi
Externí odkaz:
https://doaj.org/article/bd24174cad4a475eb002f2d0d9388d11
Autor:
Diagne Mame-Khady, Takanori Yasui, Shota Sugiyama, Anne-Laure Fameau, Tomoyasu Hirai, Yoshinobu Nakamura, Syuji Fujii
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100899- (2024)
Liquid marbles (LMs) are millimeter-sized liquid droplets in a gaseous phase coated with solid particles. The LM technology allows liquid droplets to be treated as solid particles. As an LM stabilizer, edible particles are of particular interest, esp
Externí odkaz:
https://doaj.org/article/731ee9df63c44e78a2275fddbf9200f1
Autor:
Lucie Ribourg-Birault, Anne Meynier, Simon Vergé, Emeline Sallan, Alice Kermarrec, Xavier Falourd, Claire Berton-Carabin, Anne-Laure Fameau
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100690- (2024)
Air-in-oil foams, or oleofoams, have a great potential for food applications as they can at least partially replace animal or hydrogenated fats, without compromising on textural properties. Yet, there are some challenges to tackle before they can lar
Externí odkaz:
https://doaj.org/article/84c9f296bfbe4248af2ead84e39be001
Autor:
Carolina Dari, Yuchen Si, Jean-Paul Douliez, Jean-François Tahon, Thierry Benezech, Paul S. Clegg, Anne-Laure Fameau
Publikováno v:
Frontiers in Soft Matter, Vol 3 (2023)
The combination of surfactants and fatty alcohols leads to the formation of lamellar gel network (LGNs) which are widely used in cosmetic and pharmaceutical industries. Alkyl polyglucosides are known to stabilize oil-in-water emulsions and here, we r
Externí odkaz:
https://doaj.org/article/214ae80525c5445a8ae873a4d9ead252
Publikováno v:
Frontiers in Soft Matter, Vol 3 (2023)
Externí odkaz:
https://doaj.org/article/360f4168a58d4a1f902db643097f5fc4
Publikováno v:
Frontiers in Soft Matter, Vol 3 (2023)
It is now well-known that the assembly of particles at fluid/fluid interfaces, and the resulting dynamical properties of such particle-laden interfaces can provide high stabilization of dispersed systems such as emulsions and foams. Here, we focus on
Externí odkaz:
https://doaj.org/article/33eb9f3142744eebb3d4e053b923e072
Autor:
Carolina Dari, Fabrice Cousin, Clemence Le Coeur, Thomas Dubois, Thierry Benezech, Arnaud Saint-Jalmes, Anne-Laure Fameau
Publikováno v:
Molecules, Vol 28, Iss 11, p 4295 (2023)
Currently, there is renewed interest in using fatty acid soaps as surfactants. Hydroxylated fatty acids are specific fatty acids with a hydroxyl group in the alkyl chain, giving rise to chirality and specific surfactant properties. The most famous hy
Externí odkaz:
https://doaj.org/article/96ba978b786f4fc8bb8d6561f95e48e8
Autor:
Carolina Dari, Heni Dallagi, Christine Faille, Thomas Dubois, Christelle Lemy, Maureen Deleplace, Marwan Abdallah, Cosmin Gruescu, Julie Beaucé, Thierry Benezech, Anne-Laure Fameau
Publikováno v:
Molecules, Vol 28, Iss 3, p 936 (2023)
In the food industry, the surfaces of processing equipment are considered to be major factors in the risk of food contamination. The cleaning process of solid surfaces is essential, but it requires a significant amount of water and chemicals. Herein,
Externí odkaz:
https://doaj.org/article/7f2d886177314923a5665a46760fe9f0
Autor:
Anne-Laure Fameau, Arnaud Saint-Jalmes
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 4 (2020)
This review aims at presenting recent advancements on the understanding of oleofoams for food applications. Edible oleofoams are currently based on heating a vegetable oil solution containing a high-melting point component, which crystallize upon coo
Externí odkaz:
https://doaj.org/article/332f0723877d450ab2bd425aadb5d77d
Autor:
Tiago Espinosa de Oliveira, Fabien Leonforte, Luc Nicolas-Morgantini, Anne-Laure Fameau, Bernard Querleux, Fabrice Thalmann, Carlos M. Marques
Publikováno v:
Physical Review Research, Vol 2, Iss 1, p 013075 (2020)
Lamellar gel networks are creamy formulations extensively used in cosmetics and pharmaceutics. The basic units of these networks are lipid bilayers assembled from mixtures of fatty alcohols, surfactants, and water. Despite being an essential step for
Externí odkaz:
https://doaj.org/article/6b92bef721bf4284849cabe0674fc1d6