Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions

Autor: Marie-Noelle Madec, Fanny Lazzaro, Mireille Gaucher-Delmas, Christelle Lopez, Arnaud Saint-Jalmes, Frédéric Violleau, Frédéric Gaucheron, Eric Beaucher

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2017, 63, pp.189-200. ⟨10.1016/j.foodhyd.2016.08.037⟩
Food Hydrocolloids, 2017, 63, pp.189-200. ⟨10.1016/j.foodhyd.2016.08.037⟩

International audience; The casein micelle is a highly aggregated colloid consisting of phosphoproteins and minerals, in particular calcium and phosphate. Its properties are affected by physico-chemical changes which provide possibilities for the dev

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95b738cff60b8619b67ea02e53c1b6f8
https://hal.archives-ouvertes.fr/hal-01369072

Asymmetrical flow field-flow fractionation with multi-angle light scattering and quasi-elastic light scattering for characterization of polymersomes: comparison with classical techniques

Autor: Ugo Till, Anne-Françoise Mingotaud, Bruno Payré, Glenn Hamon, Christophe Chassenieux, Frédéric Violleau, Pascale Saint-Aguet, Jean-Daniel Marty, Mireille Gaucher-Delmas, Dominique Goudounèche

Publikováno v: Analytical and Bioanalytical Chemistry
Analytical and Bioanalytical Chemistry, Springer Verlag, 2014, 406 (30), pp.7841-7853. ⟨10.1007/s00216-014-7891-8⟩
Analytical and Bioanalytical Chemistry, 2014, 406 (30), pp.7841-7853. ⟨10.1007/s00216-014-7891-8⟩

Polymersomes formed from amphiphilic block copolymers, such as poly(ethyleneoxide-b-e-caprolactone) (PEO-b-PCL) or poly(ethyleneoxide-b-methylmethacrylate), were characterized by asymmetrical flow field-flow fractionation coupled with quasi-elastic l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fbe149adbf3a85c5953f72a2549f7e2
https://pubmed.ncbi.nlm.nih.gov/24951132