Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Marina Dupas-Langlet"'
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2022, Food Hydrocolloids, 124 (Part B), pp.107306. ⟨10.1016/j.foodhyd.2021.107306⟩
Food Hydrocolloids 124 (2022)
Food Hydrocolloids, 124
Food Hydrocolloids, Elsevier, 2022, Food Hydrocolloids, 124 (Part B), pp.107306. ⟨10.1016/j.foodhyd.2021.107306⟩
Food Hydrocolloids 124 (2022)
Food Hydrocolloids, 124
International audience; Using literature data we have studied the rheological behaviour of concentrated maltodextrins and starches. We show that much of their rheology, like zero shear viscosity and shear thinning behaviour, appears to be governed by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6f02c22e32fe7b5bd7fff701c76d6f3
https://hal.inrae.fr/hal-03330859/document
https://hal.inrae.fr/hal-03330859/document
Publikováno v:
Food Hydrocolloids. 136:108238
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a7735133ae0371807f62eeff99ecfce
https://doi.org/10.1016/j.foodhyd.2022.108238
https://doi.org/10.1016/j.foodhyd.2022.108238
Autor:
Job Ubbink, Marina Dupas-Langlet
Publikováno v:
Food research international (Ottawa, Ont.). 138
Several modifications of the Williams-Landel-Ferry (WLF) equation that incorporate the water-content dependence of the viscosity are introduced and applied to the fitting the zero-shear viscosity of a systematic series of maltopolymer-maltose blends
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b236484efbef4a674c19d5941dd29c2
https://pubmed.ncbi.nlm.nih.gov/33288183
https://pubmed.ncbi.nlm.nih.gov/33288183
Publikováno v:
Journal of Food Engineering. 212:298-308
Hygroscopic powders are prone to caking when they are submitted to variations of ambient relative humidity ( RH ) during process, transport and/or storage. The increase of RH above a characteristic threshold induces the formation by direct sorption o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b9fd2a556308106c1e6b23c49ceb630
https://doi.org/10.1016/j.jfoodeng.2017.05.020
https://doi.org/10.1016/j.jfoodeng.2017.05.020
Publikováno v:
Journal of Food Engineering. 201:42-48
In this study, a systematic analytical methodology is described to establish a phase diagram based on the application of the model of regular solutions for ternary aqueous inorganic-organic and organic-organic systems. For this purpose, saturated aqu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8200ffef70ab98fd30900f6c8c9f6f9
https://doi.org/10.1016/j.jfoodeng.2017.01.009
https://doi.org/10.1016/j.jfoodeng.2017.01.009
Publikováno v:
Journal of Food Engineering. 298:110499
Adding NaCl to maltose depressed the glass transition temperature (Tg) of freeze-dried maltose-(dissociated) NaCl powder (by up to 9.1 °C at 10%mol addition level) but did not impact sorption isotherm in the water activity (aw) range of 0.1–0.3. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e616fdbb1c90c8e7910cabfa2e5f6d5a
https://doi.org/10.1016/j.jfoodeng.2021.110499
https://doi.org/10.1016/j.jfoodeng.2021.110499
Publikováno v:
Carbohydrate polymers. 213
The rheological behavior of blends of a fractionated maltopolymer (Mw = 1.4⋅104 Da) and the disaccharide maltose is investigated as a function of water content and temperature, with emphasis on the viscosity and molecular relaxations in the approac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9399d1b99b436a54a1f648725df50c82
https://pubmed.ncbi.nlm.nih.gov/30879654
https://pubmed.ncbi.nlm.nih.gov/30879654
Publikováno v:
Powder Technology. 270:502-509
The first step in caking of hygroscopic powders is usually the condensation of water vapor followed by deliquescence of solid particles. If water evaporation subsequently occurs (induced, for example, by the change of ambient conditions) the phenomen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d4ee0b6d02fbaeecdd87d1fb0fe43a2
https://doi.org/10.1016/j.powtec.2014.05.011
https://doi.org/10.1016/j.powtec.2014.05.011
Publikováno v:
Journal of Food Engineering. 115:391-397
A significant number of models allowing the calculation of water activity ( a w ) in aqueous solutions of electrolytes or of organic substances was proposed and verified experimentally in the last few decades. In case of a mixture of organic and inor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36b7bbfda9ab50e91c292872ba28aa03
https://doi.org/10.1016/j.jfoodeng.2012.10.042
https://doi.org/10.1016/j.jfoodeng.2012.10.042
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