The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin

Autor: Geneviève Llamas, Nadine Mouhous-Riou, V. Rampon, Claude Genot, Benoı̂t Bousseau, Chantal Brossard

Publikováno v: Advances in Colloid and Interface Science. :87-94

Proteins are widely used as emulsifiers in food emulsions. Model emulsions, designed to study emulsifying properties of proteins and their conformation at the interfaces often contain a hydrocarbon as apolar phase instead of natural triglycerides as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cd99e968c2efa66b845a87510e275d4
https://doi.org/10.1016/j.cis.2003.10.004

Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions: Displacement of BSA by a Nonionic Surfactant

Autor: Marc Anton, Monique A.V. Axelos, V. Rampon, A. Riaublanc, Claude Genot, David Julian McClements

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51, pp.2482-2489

The displacement of a globular protein (bovine serum albumin, BSA) from the surface of oil droplets in concentrated oil-in-water emulsions by a nonionic surfactant (polyoxyethylene sorbitan monolauarate, Tween 20) was studied using front-face fluores

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2369e8a20d53510cae988bf99f517e9a
https://doi.org/10.1021/jf026168g

Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution

Autor: Anne Meynier, Michèle Dalgalarrondo, Claude Genot, V. Rampon

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2004, 14, pp.681-690

In food systems, a reduction of aroma intensity can occur in presence of proteins by hydrophobic or covalent interactions. The aim of this paper was to identify the nature of the interactions of aldehydes in flavoured dairy media. The addition of eit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0edd2af5821f8d1b9bf154f6d226e7f
https://hal.inrae.fr/hal-02679815

Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence

Autor: V. Rampon, Nadine Mouhous-Riou, Laurent Lethuaut, Claude Genot

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2001, 49 (8), pp.4046-4051

This paper is devoted to the application of front-surface fluorescence to the study of aging and oxidation of oil-in-water emulsions. Emulsions with two oil droplet sizes were stabilized with bovine serum albumin (BSA) and stored at 37 or 47 degrees

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aff1292203c84baf79731ed32e00220
https://hal.inrae.fr/hal-02678820

Accidental asphyxia due to closing of a motor vehicle power window

Autor: Pedro Celiny Ramos Garcia, D Broomfield, Ricardo Garcia Branco, V Rampon, Jefferson Pedro Piva

Publikováno v: Emergency Medicine Journal. 23:e25-e25

Injuries and deaths among children left unattended in motor vehicles are frequent and the rates are increasing. Injuries associated with motor vehicle power windows usually affect children, in particular children under 6 years of age. This case repor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b30f746647eafae38df53b4cbe67e14b
https://doi.org/10.1136/emj.2005.028027