Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Dorothée Goffin"'
Autor:
Sarah Suffys, Dorothée Goffin, Gaëtan Richard, Adrien Francis, Eric Haubruge, Marie-Laure Fauconnier
Publikováno v:
Molecules, Vol 28, Iss 16, p 6084 (2023)
At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds wi
Externí odkaz:
https://doaj.org/article/7d1b6a07393a48ba8ef63b2cbb549831
Autor:
Sarah Suffys, Gaëtan Richard, Clément Burgeon, Pierre-Yves Werrie, Eric Haubruge, Marie-Laure Fauconnier, Dorothée Goffin
Publikováno v:
Foods, Vol 12, Iss 8, p 1657 (2023)
Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation pr
Externí odkaz:
https://doaj.org/article/1a55e54ca1b6419d82dcf26f736ccec1
Autor:
Jingwang Chen, Taihua Mu, Miao Zhang, Dorothée Goffin, Hongnan Sun, Mengmei Ma, Xingli Liu, Duqin Zhang
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 685-701 (2018)
In this study, cumin protein isolates (CPI) and major protein fractions were extracted and separated from cumin seeds, their structure, physicochemical, and functional properties were investigated. Albumin (62.29%) and glutelin (25.16%) were the pred
Externí odkaz:
https://doaj.org/article/2a0db60d715741139cd667f39fe3bb92
Autor:
Christophe Blecker, Jingwang Chen, Tai-Hua Mu, Aurore Richel, Eric Haubruge, Dorothée Goffin, Gaëtan Richard
Publikováno v:
Journal of Food Engineering. 261:76-86
Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0495d9909f9bc1465b06cf61a9046ca
https://doi.org/10.1016/j.jfoodeng.2019.03.016
https://doi.org/10.1016/j.jfoodeng.2019.03.016
Autor:
Jingwang Chen, Hongnan Sun, Taihua Mu, Christophe Blecker, Aurore Richel, Gaëtan Richard, Nicolas Jacquet, Eric Haubruge, Dorothée Goffin
Publikováno v:
Journal of Food Engineering. 323:110917
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5e5b83607b34c431edd02f3491b3b56
https://doi.org/10.1016/j.jfoodeng.2021.110917
https://doi.org/10.1016/j.jfoodeng.2021.110917
Autor:
Mario Aguedo, Song Jiqing, Xu Xia, Wen-Bo Bai, Dorothée Goffin, Yan-Yan Dong, Qi Liu, Aurore Richel, Wenqing He
Publikováno v:
Carbohydrate polymers. 253
Microwave-assisted hydrolysis has been widely studied for cellulose fiber isolation, but the influence of reaction conditions and the microwave non-thermal effect are not well clarified. In this study, a series of well-designed experiments were carri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8575f77c9022542c930e509d51ebca9a
https://pubmed.ncbi.nlm.nih.gov/33278964
https://pubmed.ncbi.nlm.nih.gov/33278964
Publikováno v:
International Journal of Food Science & Technology. 54:752-761
The effect of high hydrostatic pressure (HHP) treatment on the structure, physicochemical and functional properties of cumin protein isolate (CPI) was investigated. More aggregates, pores, irregular conformations and bigger particle size were observe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a6c73858e4483f528f0b56168ef72e8
https://doi.org/10.1111/ijfs.13990
https://doi.org/10.1111/ijfs.13990
Publikováno v:
Food Science and Technology International. 24:673-687
The effect of heat treatments (65, 75, 85, and 95 ℃, 30 min) on the structure and the emulsifying properties of cumin protein isolates were investigated. The fluorescence spectra analysis showed that the conformations were remarkably influenced by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65e53ede10aa64601df0dacfeae2bcf6
https://doi.org/10.1177/1082013218788753
https://doi.org/10.1177/1082013218788753
Autor:
Tai-Hua Mu, Jingwang Chen, Duqin Zhang, Hongnan Sun, Liu Xingli, Ma Mengmei, Miao Zhang, Dorothée Goffin
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 685-701 (2018)
In this study, cumin protein isolates (CPI) and major protein fractions were extracted and separated from cumin seeds, their structure, physicochemical, and functional properties were investigated. Albumin (62.29%) and glutelin (25.16%) were the pred
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f3dcbd50463a045bcb04f356e7de154
https://doaj.org/article/2a0db60d715741139cd667f39fe3bb92
https://doaj.org/article/2a0db60d715741139cd667f39fe3bb92
Autor:
Nicolas Jacquet, Qi Liu, Canbin Ouyang, Dorothée Goffin, Wenqing He, Changrong Yan, Yun Lu, Song Jiqing, Mario Aguedo, Aurore Richel, Guo Rui, Wen-Bo Bai
Publikováno v:
ACS Sustainable Chemistry & Engineering. 5:6183-6191
High-purity cellulose nanofibers were isolated from wheat straw through an environmentally friendly, multistep treatment process that combined steam explosion, microwave-assisted hydrolysis, and microfluidization. The cellulose content of the process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d1d220876825f49903c3278bd3a714f
https://doi.org/10.1021/acssuschemeng.7b01108
https://doi.org/10.1021/acssuschemeng.7b01108