Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lacou, Lélia"'
Autor:
Lacou, Lélia
Les aliments sont des matrices de composition complexe et variée au sein desquelles les protéines possèdent diverses fonctionnalités, pour stabiliser des mousses ou des émulsions, gélifier, solubiliser certains composés menant à différentes
Externí odkaz:
http://www.theses.fr/2016NSARB276/document
Publikováno v:
In Food Hydrocolloids June 2016 57:187-199
Publikováno v:
In Colloids and Surfaces A: Physicochemical and Engineering Aspects 20 June 2015 475:44-54
Autor:
Lacou, Lélia, Famelart, Marie-Hélène, Cauty, Chantal, Kolotuev, Irina, Jardin, Julien, Briard-Bion, Valérie, Pezennec, Stéphane, Gagnaire Soumet, Valérie
Publikováno v:
IDF World Dairy Summit 2015
IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. 2015
IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania., 2015
IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. 2015
IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania., 2015
Proteins can be hydrolyzed into peptides during food processes or storage. This hydrolysis can enhance the functional properties of food products depending on the type of peptides produced. Most knowledge on peptide functional properties currently co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec63fc4c137a67988e832a9ecc54ff86
https://hal.archives-ouvertes.fr/hal-01454533
https://hal.archives-ouvertes.fr/hal-01454533
Autor:
Lacou, Lélia, Famelart, Marie-Hélène, Jardin, Julien, Briard-Bion, Valérie, Caldas Pereira Silveira, Arlan, Lê, Sébastien, Pezennec, Stephane, Gagnaire Soumet, Valérie
Publikováno v:
12th International Congress on Engineering and Food (ICEF12)
12th International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. 2015
12th International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. 2015
Proteins are one intrinsic part of many food products. They can be hydrolyzed into peptides during food processes or storage. Protein hydrolysis can enhance the functional properties of the food products depending on the type of peptides produced. Mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::85d6c95e22c330166d86bee9046a0e38
https://hal.archives-ouvertes.fr/hal-01209822
https://hal.archives-ouvertes.fr/hal-01209822
Publikováno v:
17. Word Congress of Food Science & Technology (IUFoST)
17. Word Congress of Food Science & Technology (IUFoST), Aug 2014, Montréal, Canada. MP23.2 page 281, 2014
17. Word Congress of Food Science & Technology (IUFoST), Aug 2014, Montréal, Canada. MP23.2 page 281, 2014
Pools of peptides have been increasingly used in food formulations due to their particular functional properties such as solubility, gelation or even emulsifying and foaming properties. Peptides, through their physico-chemical and structural characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::14d2363dd3207e30e96dad27251a6824
https://hal.archives-ouvertes.fr/hal-01209715
https://hal.archives-ouvertes.fr/hal-01209715
Publikováno v:
15th Food Colloids Conference
15th Food Colloids Conference, Apr 2014, Karlsruhe, Germany. 2014
2014; 15th Food Colloids Conference, Karlsruhe, DEU, 2014-04-14-2014-04-16
15th Food Colloids Conference, Apr 2014, Karlsruhe, Germany. 2014
2014; 15th Food Colloids Conference, Karlsruhe, DEU, 2014-04-14-2014-04-16
Food products are complex matrices. They may contain molecules from several families, which interact with themselves to generate structure and functionality. Among these molecules are proteins and peptides which may originate from protein hydrolysis,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::09ec4eee1183f6760113d02c2c5c4a7a
https://hal.archives-ouvertes.fr/hal-01209612
https://hal.archives-ouvertes.fr/hal-01209612