Zobrazeno 1 - 10
of 105
pro vyhledávání: '"beta lactoglobuline"'
Autor:
William Nicholas Ainis, Adeline Boire, Véronique Solé-Jamault, Aurélie Nicolas, Richard Ipsen, Saïd Bouhallab
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2019, 35 (30), pp.9923-9933. ⟨10.1021/acs.langmuir.9b01046⟩
Langmuir, American Chemical Society, 2019, 35 (30), pp.9923-9933. ⟨10.1021/acs.langmuir.9b01046⟩
Oppositely charged proteins can form soluble assemblies that under specific physical chemical conditions lead to liquid-liquid phase separation, also called heteroprotein coacervation. Increasing evidence suggests that surface charge anisotropy plays
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92d3621935425da071eb1a7d1a57262b
https://doi.org/10.1021/acs.langmuir.9b01046
https://doi.org/10.1021/acs.langmuir.9b01046
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2019, 90, pp.79-87. ⟨10.1016/j.idairyj.2018.11.009⟩
International Dairy Journal, Elsevier, 2019, 90, pp.79-87. ⟨10.1016/j.idairyj.2018.11.009⟩
The Maillard conjugation of proteins and reducing saccharides is used to modify the technological functionality of whey proteins. In this study, whey protein isolate (WPI) was conjugated with maltodextrin (at 1:1 ratio and two total solid contents of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4068d5f68245fe5fc76f39682967323
https://doi.org/10.1016/j.idairyj.2018.11.009
https://doi.org/10.1016/j.idairyj.2018.11.009
Autor:
P. Blanpain-Avet, Maude Jimenez, L. Azevedo-Scudeller, Thomas Croguennec, Christophe Andre, Séverine Bellayer, Guillaume Delaplace, Thierry Six, Glêndara Aparecida de Souza Martins
Publikováno v:
Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2020, 121, pp.154-165. ⟨10.1016/j.fbp.2020.02.005⟩
Food and Bioproducts Processing, 2020, 121, pp.154-165. ⟨10.1016/j.fbp.2020.02.005⟩
Food and Bioproducts Processing, Elsevier, 2020, 121, pp.154-165. ⟨10.1016/j.fbp.2020.02.005⟩
Food and Bioproducts Processing, 2020, 121, pp.154-165. ⟨10.1016/j.fbp.2020.02.005⟩
Whatever the dairy derived fluids that are heat processed, many studies have demonstrated the key role of beta-lactoglobulin (β-lg) denaturation in the initiation of a dairy fouling and mentioned that interactions between β-lg, phosphate and calciu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c15a6feaedb63483346012c144e502b2
https://hal.archives-ouvertes.fr/hal-02490079
https://hal.archives-ouvertes.fr/hal-02490079
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2018, 84, pp.38-46. ⟨10.1016/j.foodhyd.2018.05.054⟩
Food Hydrocolloids, Elsevier, 2018, 84, pp.38-46. 〈10.1016/j.foodhyd.2018.05.054〉
Food Hydrocolloids, Elsevier, 2018, 84, pp.38-46. ⟨10.1016/j.foodhyd.2018.05.054⟩
Food Hydrocolloids, Elsevier, 2018, 84, pp.38-46. 〈10.1016/j.foodhyd.2018.05.054〉
Whey protein microparticles are of great potential in diverse applications such as fat replacement, emulsification, cargo delivery and formulation of high-protein beverages. We developed a method by which the major whey protein, β-lactoglobulin, (β
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::417f5075f7e45429a0893fafb2246200
https://doi.org/10.1016/j.foodhyd.2018.05.054
https://doi.org/10.1016/j.foodhyd.2018.05.054
Publikováno v:
8. Rencontres de Biologie Physique du Grand Ouest RBPGO8
8. Rencontres de Biologie Physique du Grand Ouest RBPGO8, Sep 2018, Vannes, France
8. Rencontres de Biologie Physique du Grand Ouest RBPGO8, Sep 2018, Vannes, France
La lactoferrine et la beta-lactoglobuline sont capables de s’assembler et former des coacervatshétéroprotéiques. Dans cette étude nous avons étudié leur capacité à encapsuler et protégerdes molécules bioactifs et d’intérêt nutritionne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::28119c4f398b25729bbe0027e3bf8642
https://hal.archives-ouvertes.fr/hal-01887273
https://hal.archives-ouvertes.fr/hal-01887273
Autor:
Chapeau, Anne Laure, Hamon, Pascaline, Rousseau, Florence, Croguennec, Thomas, Poncelet, Denis, Bouhallab, Said
Publikováno v:
Innovations in Food Science & Technology
Innovations in Food Science & Technology, May 2017, Munich, Germany. 2017
Innovations in Food Science & Technology, May 2017, Munich, Germany
2017; Innovations in Food Science & Technology, Munich, DEU, 2017-05-10-2017-05-12
Innovations in Food Science & Technology, May 2017, Munich, Germany. 2017
Innovations in Food Science & Technology, May 2017, Munich, Germany
2017; Innovations in Food Science & Technology, Munich, DEU, 2017-05-10-2017-05-12
The production of natural biocarriers for the protection and controlled delivery of bioactives is of great interest to develop natural functional foods, with enhanced health benefits. The feasibility of heteroprotein complex coacervates formed betwee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e03c80ccf0fdc29ebe2d0377f0ec4d95
https://hal.archives-ouvertes.fr/hal-01497614
https://hal.archives-ouvertes.fr/hal-01497614
Publikováno v:
Food Research International
Food Research International, Elsevier, 2017, 102, pp.458-467. ⟨10.1016/j.foodres.2017.09.032⟩
Food Research International, Elsevier, 2017, 102, pp.458-467. ⟨10.1016/j.foodres.2017.09.032⟩
Mozzarella cheese is a classical dairy product but most research to date has focused on low moisture products. In this study, the microstructure and physicochemical properties of both laboratory and commercially produced high moisture buffalo Mozzare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9628fe2d8cbeed9eb17f3d090dd73c7b
https://hal.archives-ouvertes.fr/hal-01686865
https://hal.archives-ouvertes.fr/hal-01686865
Autor:
Audebert, Alexia
Publikováno v:
Alimentation et Nutrition. Agrocampus Ouest, 2018. Français. ⟨NNT : 2018NSARB317⟩
Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l’état de poudre, AGROCAMPUS OUEST(2018)
Food and Nutrition. AGROCAMPUS OUEST, 2018. English
Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l’état de poudre, AGROCAMPUS OUEST(2018)
Food and Nutrition. AGROCAMPUS OUEST, 2018. English
L’objectif de ce travail est d’identifier les conditions et les mécanismes permettant la création d'aptitudes nouvelles ou améliorées des protéines du lactosérum à la stabilisation et texturation des mousses alimentaires. À cette fin, nou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::096641c4e787635655f81465fabeb93e
https://tel.archives-ouvertes.fr/tel-02147083
https://tel.archives-ouvertes.fr/tel-02147083
Autor:
Alexia Audebert, Stéphane Pezennec, Sylvie Beaufils, Valerie Lechevalier, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes, Cox, S.
Publikováno v:
Annual European Rheology Conference 2018 (AERC 2018)
Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy
HAL
2018; Annual European Rheology Conference 2018 (AERC 2018), Sorrente, ITA, 2018-04-17-2018-04-20
Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy
HAL
2018; Annual European Rheology Conference 2018 (AERC 2018), Sorrente, ITA, 2018-04-17-2018-04-20
International audience; The main destabilisation processes in aqueous foams are liquid drainage, coalescence and disproportionation. Due to their amphiphilic nature, proteins can reduce surface tension ϒ, increase liquid phase viscosity and form a v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2d3c06d57a7fdbffdfa19c1cefa46195
https://hal.archives-ouvertes.fr/hal-01780800
https://hal.archives-ouvertes.fr/hal-01780800
Autor:
Marwa Khaldi, Romain Jeantet, Laurent Bouvier, Salwa Bornaz, Maude Jimenez, Thierry Six, Thomas Croguennec, Christophe Andre, Gilles Ronse, Séverine Bellayer, Guillaume Delaplace, Pascal Blanpain-Avet
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2018, 78, pp.1-10. ⟨10.1016/j.idairyj.2017.10.002⟩
International Dairy Journal, 2018, 78, pp.1-10. ⟨10.1016/j.idairyj.2017.10.002⟩
International Dairy Journal, Elsevier, 2018, 78, pp.1-10. ⟨10.1016/j.idairyj.2017.10.002⟩
International Dairy Journal, 2018, 78, pp.1-10. ⟨10.1016/j.idairyj.2017.10.002⟩
Understanding the mechanism of whey protein fouling along a plate heat exchanger is a challenging issue in the dairy industry. The influence of the calcium/protein molar ratio on β-lactoglobulin (β-LG) denaturation and its consequence both on fouli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a3660edbd0e70841c3856c6af16220
https://hal.archives-ouvertes.fr/hal-01656648
https://hal.archives-ouvertes.fr/hal-01656648