Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation

Autor: Julian Sepulveda, Agnès Montillet, Dominique Della Valle, Catherine Loisel, Alain Riaublanc

Publikováno v: Micromachines, Vol 12, Iss 11, p 1415 (2021)

This work is part of a study aiming to design a high-throughput foaming microsystem. The main focused field of application is the food industry. With the objective of improving the design of the microdevice, the effects of the geometry and the nature

Externí odkaz: https://doaj.org/article/53212e47c2db4f71a8d1eaf78f03d498

Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy

Autor: Agathe Chouët, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel, Laurence Dubreil

Publikováno v: Sensors, Vol 19, Iss 9, p 2024 (2019)

An innovative methodology based on non-destructive observation by using harmonic generation microscopy is proposed for detection and location of starch granules and oil in a fried starchy matrix and topography analysis of food products. Specific fluo

Externí odkaz: https://doaj.org/article/033d33addd074051a42ebbf9c85be976

IMPACT OF THERMAL TREATMENT ON THE PROPERTIES OF THE PROTEIC FOAMS

Autor: Alain Riaublanc, Catherine Loisel, Gholamreza Djelveh, Christophe Vial, Irina Nicorescu, Jack Legrand

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 12, Iss 1, Pp 49-58 (2011)

The food foams are "whipped" products that have recently experienced significant growth in the food industry. They are appreciated by consumers for their creamy texture, taste and visual aspect. Whey proteins are particularly common ingredients in th

Externí odkaz: https://doaj.org/article/bcb881209e0e4807a3e31c9a4f62d04f

Experimental determination and modeling of flow curves of xanthan gum solutions over a large range of shear rates

Autor: Thanina Amiar, Alain Riaublanc, Catherine Loisel, Julian Sepulveda, Agnès Montillet, Hubert Ranchon, Dominique Della Valle

Publikováno v: Applied Rheology
Applied Rheology, de Gruyter, 2021, 31 (1), pp.24-38. ⟨10.1515/ARH-2020-0116⟩
Applied Rheology, Vol 31, Iss 1, Pp 24-38 (2021)

The viscosities of solutions formulated with xanthan gum and xanthan gum with whey protein isolates are experimentally characterized and modeled over a wide range of shear rates [10−3to 105s−1]. As shown by numerous studies [1, 2], the generation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::622904412ce854733a7551e5994a7a82
https://hal.inrae.fr/hal-03361071

Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam

Autor: Alain Riaublanc, A. Belkadi, Agnès Montillet, M. Laporte, J.L. Hauser, D. Della Valle, Catherine Loisel

Publikováno v: Chemical Engineering and Processing-Process Intensification
Chemical Engineering and Processing-Process Intensification, 2020, 148, pp.107787. ⟨10.1016/j.cep.2019.107787⟩

International audience; The context of this work is to explore the possibility of making bio-sourced foams at high throughput in microsystems. A fundamental element for the development of new technologies based on biphasic flows in microchannels is a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2326de291f444fc376f011a3fd6b8354
https://hal.archives-ouvertes.fr/hal-02479907