Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Stephane Jules Jerome Debon"'
Publikováno v:
Cellulose. 25:4437-4451
A multiscale approach was taken to study the swelling and viscosifying properties of a cellulose-rich biomaterial as a function of environmental conditions. First, the impact of pH and ionic strength on the surface properties of the fiber was investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af847cdd84d6b38294ef34b7c55103f9
https://doi.org/10.1007/s10570-018-1887-z
https://doi.org/10.1007/s10570-018-1887-z
Autor:
Ann Van Loey, Stephane Jules Jerome Debon, Christina Desmet, Stefanie Christiaens, Jacques André Christian Mazoyer, Marc Hendrickx, Sandy Van Buggenhout, Joël René Pierre Wallecan
Publikováno v:
Innovative Food Science & Emerging Technologies. 30:51-60
The current work evaluated whether high-pressure homogenization (HPH) could functionalize orange pulp in terms of water holding and swelling capacity and rheological properties. The orange pulp particle size was gradually decreased by applying HPH at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e7ade46840cd5f32bbffa701284ae66
https://doi.org/10.1016/j.ifset.2015.05.004
https://doi.org/10.1016/j.ifset.2015.05.004
Publikováno v:
Food Hydrocolloids. 47:115-123
The present work describes the emulsifying properties of dried orange pulp fibers. Their surface activity is believed to originate from the proteins (∼8%) and pectins (∼35%), while the cellulose (>45%) enables the fibers to act as thickener. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ad38c100fd00caa245391bd14c4a08c
https://doi.org/10.1016/j.foodhyd.2015.01.009
https://doi.org/10.1016/j.foodhyd.2015.01.009
Autor:
Katleen L.D.D. Willemsen, Katlijn Moelants, Ruth Cardinaels, Agnese Panozzo, Paula Moldenaers, Marc Hendrickx, Stephane Jules Jerome Debon, Joël René Pierre Wallecan, Christina Desmet
Publikováno v:
Food Hydrocolloids, 72, 358-371. Elsevier
The viscoelastic properties of high pressure homogenized lemon peel cell wall fiber suspensions, obtained after sequential selective pectin extraction, were investigated in the current study. For comparison, a general pectin extraction was additional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c1515bb7e2098529973bf8f8d03ccb8
https://lirias.kuleuven.be/handle/123456789/586133
https://lirias.kuleuven.be/handle/123456789/586133
Autor:
Adam J. Steinbach, Timothy A. Lindgren, Stephane Jules Jerome Debon, Brian D. Guthrie, Sean A. Smith
Publikováno v:
Journal of Food Measurement and Characterization. 8:142-148
This paper describes the use of a normal force-controlled tribology device for assessing mouthfeel-related lubrication properties of soft drinks samples and lubrication additives. Samples were sheared between a tribology pair comprised of steel and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ba2bfdddd4cf14b5c99e39710b914e5
https://doi.org/10.1007/s11694-014-9174-7
https://doi.org/10.1007/s11694-014-9174-7
Autor:
Timothy A. Lindgren, Adam J. Steinbach, Stephane Jules Jerome Debon, Brian D. Guthrie, Sean A. Smith
Publikováno v:
ACS Symposium Series ISBN: 9780841230699
ACS Symposium Series
ACS Symposium Series
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd11244317d42afc165ffc2be5c38fed
https://doi.org/10.1021/bk-2015-1191.ch022
https://doi.org/10.1021/bk-2015-1191.ch022