Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Maria-Isabelle Giardiello"'
Publikováno v:
Packaging Technology and Science. 35:291-299
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac54c1acab8a17adeb1ae8e7e25ae810
https://doi.org/10.1002/pts.2626
https://doi.org/10.1002/pts.2626
Autor:
Julien Dupas, Maria-Isabelle Giardiello, Vincent Meunier, Marina Dupas-Langlet, Sophie Samain, Laurent Forny
Publikováno v:
Journal of Food Engineering.
Building sorption isotherms usually requires several weeks for the samples to equilibrate at different relative humidities. Such experimental durations are very long in view of present industrial timeframes. In this work, we propose a rapid and robus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0761c8a6d43f4c9bb7e2e63b14399de
https://doi.org/10.1016/j.jfoodeng.2016.03.023
https://doi.org/10.1016/j.jfoodeng.2016.03.023
Publikováno v:
Biomacromolecules. 8:2862-2873
Water sorption by bidisperse carbohydrate mixtures consisting of varying ratios of a narrow-molecular-weight distribution maltopolymer and the disaccharide maltose is investigated to establish a quantitative relation between the composition of the ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92eea0cb94b8ea075a9920975cfbd2f7
https://doi.org/10.1021/bm0701898
https://doi.org/10.1021/bm0701898
Publikováno v:
The journal of physical chemistry. B. 114(4)
The specific volume and the nanostructure of the free volume of amorphous blends of maltose with a narrow molecular weight distribution maltopolymer were systematically studied as a function of temperature, water content, pressure, and blend composit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3570ce834d9b0c5e5a135154d64317cb
https://pubmed.ncbi.nlm.nih.gov/20058888
https://pubmed.ncbi.nlm.nih.gov/20058888
Publikováno v:
Journal of Physical Chemistry B; Feb2010, Vol. 114 Issue 4, p1568-1578, 11p
Publikováno v:
Biomacromolecules; Sep2007, Vol. 8 Issue 9, p2862-2873, 12p
Autor:
Claire Casteran, Jean-Christophe Andrieux, Alessandro Gianfrancesco, Maria-Isabelle Giardiello, Gilles Vuataz
Publikováno v:
Procedia Food Science. :601-607
Proteins are main constituents of a broad range of food products in powder form, from dairy to dough-based foods. Water is the main responsible of physical properties modifications in powders and many scientific studies have been focusing on characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d183fd2033ec2e167e9e2474c55c2265
Autor:
Wyser, Yves, Vishtal, Alexey, Giardiello, Maria Isabelle, Pelletier, Chantal, Deantoni, Frédéric
Publikováno v:
Packaging Technology & Science; Mar2022, Vol. 35 Issue 3, p291-299, 9p
Publikováno v:
Water Properties in Food, Health, Pharmaceutical & Biological Systems: ISOPOW 10; 2010, p353-371, 19p
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Jan2011, Vol. 76 Issue 1, pE78-E89, 12p, 1 Color Photograph, 3 Charts, 10 Graphs