Výsledky vyhledávání - "Lucie Huault"

Adhesion of Bread Dough to Solid Surfaces Under Controlled Heating: Balance Between the Rheological and Interfacial Properties of Dough

Autor: Véronique Bosc, Manon Vésinet, Lucie Huault, Sophie Bistac, Pierre Giampaoli, Maurice Brogly

Publikováno v: Journal of Food Science. 84:499-506

The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive properties of bread dough in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::05051cd91957922caabd63b29ffdd0bd
https://doi.org/10.1111/1750-3841.14462

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Adhesion of bread dough to solid surfaces under controlled heating: balance between the rheological and interfacial properties of dough

Autor: Lucie, Huault, Manon, Vésinet, Maurice, Brogly, Pierre, Giampaoli, Sophie, Bistac, Véronique, Bosc

Publikováno v: Journal of Food Science
Journal of Food Science, Wiley, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩

International audience; The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive prop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::89096235bbe43cfe9b253e1e52f645a6
https://hal.inrae.fr/hal-02622212

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Structural studies of adsorbed protein (betalactoglobulin) on natural clay (montmorillonite)

Autor: Jérôme Hirschinger, Camille Loupiac, Chloé Roullier-Gall, Régis D. Gougeon, Jésus Raya, Lucie Huault, Philippe Cayot, Cyrielle Maissiat, Ali Assifaoui, Maguy Jaber, Jean-François Lambert, Philippe Jeandet

Publikováno v: RSC Advances
RSC Advances, Royal Society of Chemistry, 2014, 4 (105), pp.61096-61103. ⟨10.1039/C4RA11607K⟩
RSC Advances, 2014, 4 (105), pp.61096-61103. ⟨10.1039/C4RA11607K⟩

International audience; In this work, the adsorption of a small globular protein (betalactoglobulin, BLG), on a natural montmorillonite clay (Mt) was investigated in acidic buffer (pH = 3). The combination of different characterization techniques suc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bea8d56a8d080b8be8cb3a75d1627660
https://doi.org/10.1039/c4ra11607k

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Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS

Autor: Pierre Giampaoli, Barbara Rega, Nicolas Descharles, Véronique Bosc, Lucie Huault, Sophie Bistac

Publikováno v: Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment
Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment, Taylor & Francis, 2016, 33 (2), pp.236-243. ⟨10.1080/19440049.2015.1130865⟩

To study reactivity in bread crust during the baking process in the pan, we followed furan mainly resulting from Maillard and caramelisation reactions in cereal products. Furan quantification is commonly performed with automatic HS-static GC-MS. Howe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c5bafabe9ac93e7828308ad15e4ab3c
https://pubmed.ncbi.nlm.nih.gov/26666729

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