Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Fernando Leal Calderon"'
Autor:
César Burgos-Díaz, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz, Mariela Bustamante
Publikováno v:
Foods, Vol 13, Iss 9, p 1326 (2024)
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions
Externí odkaz:
https://doaj.org/article/bfe90cded0774a0db7416e5484ccb17b
Autor:
Julien, Monteil, Abdessattar, Hadj-Sassi, Élise, Dargelos, Nydia, Guzman-Barrera, Emmanuelle, Poque, Fernando, Leal-Calderon
Publikováno v:
Food Chemistry. 389:133072
Propolis has many benefits for human health. To facilitate its oral consumption, we designed propolis-in-water dispersions to be used as nutraceuticals. Propolis was first dissolved either in ethanol or in a hydroalcoholic solution. Water being a non
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0a504ea1f27f160ab358be3d16821f7
https://doi.org/10.1016/j.foodchem.2022.133072
https://doi.org/10.1016/j.foodchem.2022.133072
Publikováno v:
Formulation cosmétique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68a6a1187f61e6b6eee2b35673cb1b85
https://doi.org/10.1051/978-2-7598-0144-2.c004
https://doi.org/10.1051/978-2-7598-0144-2.c004
Publikováno v:
Food Chemistry. 373:131605
We examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations (5 wt%), differing in their hydrocarbon chain length (propionic vs. palmitic acid), uns
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9eaa6de6c73703f5c571cc1e3c13406
https://doi.org/10.1016/j.foodchem.2021.131605
https://doi.org/10.1016/j.foodchem.2021.131605
Publikováno v:
Food Chemistry. 366:130533
We performed a multiscale study to understand the impact of pure exogenous compounds at low concentration on the crystallization of triacylglycerols (TAGs) in anhydrous milk fat (AMF). We selected butyric acid, an inhibitor of crystallization, and pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::831cfa7209f33267d390cc750758904a
https://doi.org/10.1016/j.foodchem.2021.130533
https://doi.org/10.1016/j.foodchem.2021.130533
Publikováno v:
Journal of Colloid and Interface Science. 500:304-314
Partial coalescence is a ubiquitous instability in emulsions whose dispersed phase is partially crystallized. When emulsions are stabilized with proteins, interfacial stiffness and long-range repulsive surface forces hinder this type of instability.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83e19258b29776a481c2fc8e24cc2d90
https://doi.org/10.1016/j.jcis.2017.04.021
https://doi.org/10.1016/j.jcis.2017.04.021
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
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, In press, 293, pp.49-56. ⟨10.1016/j.foodchem.2019.04.080⟩
Food Chemistry, Elsevier, In press, 293, pp.49-56. ⟨10.1016/j.foodchem.2019.04.080⟩
We designed Air-in-Oil-in-Water (A/O/W) emulsions. First, Air-in-Oil foams were fabricated by whipping anhydrous milk fat. The maximum overrun was obtained at 20 °C. The foams contained 30–35 vol% air and were stabilized solely by fat crystals. To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4296f216f85191e501ad91e9ee6d22a5
https://hal.archives-ouvertes.fr/hal-02510461
https://hal.archives-ouvertes.fr/hal-02510461
Autor:
Fernando Leal-Calderon, Adeline Dupin, Aristotelis Xenakis, Abdessattar Hadj Sassi, Julien Monteil, George T. Sotiroudis, Evgenia Mitsou
Publikováno v:
Colloids and Surfaces B: Biointerfaces
Colloids and Surfaces B: Biointerfaces, Elsevier, In press, 184, pp.110482-110482. ⟨10.1016/j.colsurfb.2019.110482⟩
Colloids and Surfaces B: Biointerfaces, Elsevier, In press, 184, pp.110482-110482. ⟨10.1016/j.colsurfb.2019.110482⟩
Over the last years, the incorporation of natural antioxidants in food and pharmaceutical formulations has gained attention, delaying or preventing oxidation phenomena in the final products. In order to take full advantage of their properties, protec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19d49e073733593c64d758fbe4c9cd8c
https://hal.archives-ouvertes.fr/hal-02569626
https://hal.archives-ouvertes.fr/hal-02569626
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