Deciphering the segregation of proteins in high-protein dairy powders after spray-drying

Autor: A. Paul, F. Martin, B. Simard, J. Scher, C. Gaiani, C. le Floch-Fouere, R. Jeantet, J. Burgain

Publikováno v: Journal of Dairy Science, Vol 106, Iss 2, Pp 843-851 (2023)

ABSTRACT: High-protein dairy powders are ingredients mainly produced by spray-drying, then subjected to aging during transport and storage. They often undergo physicochemical changes at this stage, such as the development of the Maillard reaction, pr

Externí odkaz: https://doaj.org/article/be7748db45364f0699630dd7c39fb668

P421: LOWER VΓ9VΔ2 T CELLS RELATIVE FREQUENCIES PREDICT POORER SURVIVAL IN NEWLY DIAGNOSED ACUTE MYELOID LEUKEMIA

Autor: A.-C. Le Floch, F. Orlanducci, A. Le Roy, J.-F. Hamel, N. Ifrah, P. Cornillet-Lefebvre, J. Delaunay, C. Récher, E. Delabesse, A. Pigneux, M.-C. Béné, N. Vey, A.-S. Chretien, D. Olive

Publikováno v: HemaSphere, Vol 6, Pp 321-322 (2022)

Externí odkaz: https://doaj.org/article/bede9015a51a46c89f7a72a50760e3d1

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

Autor: Sylvie Beaufils, Stéphane Pezennec, Anne Renault, Bernard Desbat, C. Le Floch-Fouéré, Michel Pézolet, Valérie Lechevalier

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, 2009, 23 (2), pp.352-365. ⟨10.1016/j.foodhyd.2008.01.007⟩
Food Hydrocolloids, Elsevier, 2009, 23 (2), pp.352-365. ⟨10.1016/j.foodhyd.2008.01.007⟩

International audience; This study was undertaken to characterize the interfacial and foaming properties of different mixtures at the air-water interface under the same concentration range, and to put into light putative particular behaviors of mixtu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b0f7370d7600034b59fc2370f88dfff
https://doi.org/10.1016/j.foodhyd.2008.01.007