Výsledky vyhledávání - "Geneviève Llamas"

Available water in konjac glucomannan-starch mixtures

Autor: George Srzednicki, Geneviève Llamas, Catherine Garnier, Jean Marc Schwartz, Patricia Le Bail, Delphine Queveau, Kilian Le Bail, Bruno Pontoire

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2014, 41, pp.71-78. ⟨10.1016/j.foodhyd.2013.12.014⟩

International audience; The effects of konjac glucomannan (KGM) on the gelatinization, retrogradation and complexation properties of potato and broad bean starches were investigated by differential scanning calorimetry and X ray diffraction. It was e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e313dc5b8ac02af753b5c6d78b445bb
https://doi.org/10.1016/j.foodhyd.2013.12.014

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The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin

Autor: Geneviève Llamas, Nadine Mouhous-Riou, V. Rampon, Claude Genot, Benoı̂t Bousseau, Chantal Brossard

Publikováno v: Advances in Colloid and Interface Science. :87-94

Proteins are widely used as emulsifiers in food emulsions. Model emulsions, designed to study emulsifying properties of proteins and their conformation at the interfaces often contain a hydrocarbon as apolar phase instead of natural triglycerides as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cd99e968c2efa66b845a87510e275d4
https://doi.org/10.1016/j.cis.2003.10.004

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Investigation of β-Lactoglobulin Gelation in Water/Ethanol Solutions

Autor: Geneviève Llamas, Eric Dufour, Paul Robert, Denis Renard

Publikováno v: International Dairy Journal. 8:87-93

The critical concentrations for β -lactoglobulin gelation at pH 7 and 8 in 50% ethanol solutions (v/v) were established. Then, the gelation kinetics at 25°C were followed by dynamical rheological methods and Fourier transform infrared spectroscopy.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::32164eed1ac9c9e6a238bca6804261d1
https://doi.org/10.1016/s0958-6946(98)00024-7

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Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion

Autor: Hernan Brice Kenmogne-Domguia, Michèle Viau, Geneviève Llamas, Anne Meynier, Claude Genot

Publikováno v: Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2012, 3 (12), pp.1302-1309. ⟨10.1039/c2fo30031a⟩

During digestion, lipids undergo modifications of their colloidal and molecular structures, which depend on the digestive conditions and the composition of the digestive juices. The aim of this work was to evaluate whether gastric pH and pepsin modul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90da4efca20416e02cd0982e7c742fc9
https://pubmed.ncbi.nlm.nih.gov/22918290

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Modification of the interactions between [beta]-casein stabilised oil droplets with calcium addition and temperature changing

Autor: M. Amestoy, Geneviève Llamas, A. Riaublanc, Stéphanie Dauphas, M. Anton

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2008, 22 (2), pp.231-238. ⟨10.1016/j.foodhyd.2006.11.006⟩

International audience; Milk caseins are natural emulsifiers widely used in food processing applications. Four different caseins exist in milk. [beta]-casein, the more abundant, is present in solution in a molecular or aggregated state depending on c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::beea3a3fb799ec61014f10f2516659a6
https://hal.inrae.fr/hal-02661787

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Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Autor: Anne Meynier, Chantal Brossard, Benoı̂t Bousseau, Geneviève Llamas, Florence Rousseau, Laurent Lethuaut, Claude Genot

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2005, 15 (5), pp.485-493

Sweetness–aroma interactions were investigated in model dairy desserts varying in sucrose concentration, aroma concentration and in textural characteristics using different textural agents ( κ -, ι -, λ -carrageenans and an equal-mix of the thre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12ff8be5ef3e0e8ea40b5caf88547ad3
https://hal.inrae.fr/hal-02678253

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The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study

Autor: Vincent, Rampon, Chantal, Brossard, Nadine, Mouhous-Riou, Benoît, Bousseau, Geneviève, Llamas, Claude, Genot

Publikováno v: Advances in colloid and interface science.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::23fd16bf864e0422999850e5c914709e
https://pubmed.ncbi.nlm.nih.gov/15072931

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Odor perception over liquid emulsions containing single aroma compounds : effects of aroma concentration and oil volume fraction

Autor: Chantal Brossard, Geneviève Llamas, Florence Rousseau, J. P. Dumont

Publikováno v: Journal of Sensory Studies
Journal of Sensory Studies, Wiley, 2002, 17, pp.511-525

This study aimed to check the hypothesis that aroma concentration in the aqueous phase of an oil-in-water emulsion controlled the odor intensity of single aroma compounds. A set of flavored oil-in-water emulsions, prepared according to a 2 2 experime

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e6675ec6d412603b1bf0e0253db9e2b
https://hal.inrae.fr/hal-02669265

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Determination of sensory oil-water partition coefficients of single aroma compounds combining panelist free intensity rating and theoretical modeling of odor intensity

Autor: Geneviève Llamas, J. P. Dumont, Florence Rousseau, Chantal Brossard

Publikováno v: Journal of Sensory Studies
Journal of Sensory Studies, Wiley, 2002, 17, pp.445-460

Using an intensity rating with no external calibration, experiments were designed to measure the sensory oil-water partition coefficients of four aroma molecules (benzaldehyde, ethyl butyrate, linalool and acetophenone) as the ratios of concentration

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdc53220fe03c6594a619062bfd39a55
https://hal.inrae.fr/hal-02671176

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Flow and Viscoelastic Properties of Mixed Xanthan Gum + Galactomannan Systems

Autor: Jean-Louis Doublier, Geneviève Llamas

Publisher Summary Galactomannans (guar gum and locust bean gum) and xanthan gum are two types of polysaccharides widely used in the food industry. Galactomannans are neutral polymers with a main chain of mannose units linked by β -(l-4) bonds and th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1ab9713ad8c9044ee7459c198322377e
https://doi.org/10.1533/9781845698331.349

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