Výsledky vyhledávání - "Vincent, Rampon"

Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release

Autor: Nathalie Cayot, Benoît Biais, María Ángeles Pozo-Bayón, Patricia Le Bail, Vincent Rampon

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (15), pp.6640-6647. ⟨10.1021/jf800242r⟩

International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02aebc2324e3874a897b5325ecc12344
https://hal.inrae.fr/hal-02658515

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The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study

Autor: Vincent, Rampon, Chantal, Brossard, Nadine, Mouhous-Riou, Benoît, Bousseau, Geneviève, Llamas, Claude, Genot

Publikováno v: Advances in colloid and interface science.

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=pmid________::23fd16bf864e0422999850e5c914709e
https://pubmed.ncbi.nlm.nih.gov/15072931

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