Mechanical and Structural Properties of Maltodextrin/Agarose Gel Composites

Autor: Loret Chrystel, Frith William J., Fryer Peter J.

Publikováno v: Applied Rheology, Vol 16, Iss 5, Pp 248-257 (2006)

When two biopolymers are mixed together, they will normally phase separate to give two distinct phases. If the biopolymers are gelled during this phase separation, for instance by reducing the temperature, one phase is trapped in this other one and a

Externí odkaz: https://doaj.org/article/08119a73796a44ad92e66458f56015f5

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Rheological characterisation of the gelation behaviour of maltodextrin aqueous solutions

Autor: Loret, Chrystel ^∗, Meunier, Vincent, Frith, William J., Fryer, Peter J.

Publikováno v: In Carbohydrate Polymers 2004 57(2):153-163

Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions

Autor: Ayed, Charfedinne, Prot, Aurélie, Pollien, Philippe, Semon, Etienne, Loret, Chrystel, Feron, Gilles

Publikováno v: 4. international conference on food oral processing-“Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”
4. international conference on food oral processing-“Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland

International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e12fb70aa66f3e264268655ab85dd582
https://hal.inrae.fr/hal-02798418

The 4th international conference on Food Oral Processing, July 2016.

Autor: Chen, Jianshe¹ jschen@zjgsu.edu.cn, Loret, Chrystel²

Publikováno v: Journal of Texture Studies. Aug2017, Vol. 48 Issue 4, p269-270. 2p.