Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Cécile Joseph"'
Autor:
Leslie Couëdelo, Cécile Joseph, Hélène Abrous, Ikram Chamekh-Coelho, Carole Vaysse, Aurore Baury, Damien Guillemet
Publikováno v:
Biomolecules, Vol 12, Iss 7, p 975 (2022)
Lipid emulsification is a technique that is being explored for improving the bioavailability of omega 3 (n-3) long chain (LC) fatty acid (FA). The nature of the emulsifiers can differently impact the lipid bioavailability via a modification of the li
Externí odkaz:
https://doaj.org/article/ba8a8b98723542e2acd8b452ecb53d7b
Autor:
Chrystel Faure, Julien Monteil, Christelle Harscoat-Schiavo, Didier Pintori, Cécile Joseph, Fernando Leal-Calderon, Raphaëlle Savoire
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 116, pp.755-766. ⟨10.1016/j.foodres.2018.09.009⟩
Food Research International, Elsevier, 2019, 116, pp.755-766
Food Research International, Elsevier, 2019, 116, pp.755-766. ⟨10.1016/j.foodres.2018.09.009⟩
Food Research International, Elsevier, 2019, 116, pp.755-766
International audience; Hexadecane-in-water emulsions were fabricated by means of a microfluidizer using two types of protein stabilizers, sodium caseinate (NaCAS) and β-lactoglobulin (BLG). A study of the dependence of the mean droplet diameter and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0a16abb050323fa66f6eda0e24ce62d
https://hal.archives-ouvertes.fr/hal-02356379/file/OW_pickering1_FoodResInt_HAL.pdf
https://hal.archives-ouvertes.fr/hal-02356379/file/OW_pickering1_FoodResInt_HAL.pdf
Autor:
Chrystel Faure, Christelle Harscoat-Schiavo, Didier Pintori, Fernando Leal-Calderon, Julien Monteil, Raphaëlle Savoire, Cécile Joseph
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 113
LWT-Food Science and Technology, Elsevier, 2019, 113, pp.108311. ⟨10.1016/j.lwt.2019.108311⟩
LWT-Food Science and Technology, Elsevier, 2019, 113
LWT-Food Science and Technology, Elsevier, 2019, 113, pp.108311. ⟨10.1016/j.lwt.2019.108311⟩
International audience; This work aimed at valorizing by-products of the agrifood industry: powders deriving from rapeseed press-cakes and cocoa. Novel oil-in-water emulsions stabilized by these vegetal powders were formulated and were dehydrated by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c920601d76f7fd8de226db56d9f054b2
https://hal.archives-ouvertes.fr/hal-03182210
https://hal.archives-ouvertes.fr/hal-03182210
Autor:
Cécile Joseph, Chrystel Faure, Christelle Harscoat-Schiavo, Didier Pintori, Fernando Leal-Calderon, Raphaëlle Savoire, Julien Monteil
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2020, 130, pp.109621. ⟨10.1016/j.lwt.2020.109621⟩
LWT-Food Science and Technology, Elsevier, 2020, 130, pp.109621. ⟨10.1016/j.lwt.2020.109621⟩
International audience; Oil-in-water emulsions were fabricated using delipidated and finely ground plant powders from cocoa, rapeseed press cake and lupin hulls as stabilizing agents. Three different emulsification techniques were probed: microfluidi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd4bb6b9e68a3b0835ec6c227f55facd
https://doi.org/10.1016/j.lwt.2020.109621
https://doi.org/10.1016/j.lwt.2020.109621