Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Autor: Perrine Gélébart, Marie-Hélène Famelart, Valérie Beaumal, Catherine Garnier, Alain Riaublanc, Camille Jonchère, Marc Anton

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩

Acid milk gels with fat (3.5 or 10%) or without fat containing 0.2–1% of whey proteins (WP) or 0.2–1.5% of protein aggregates (fractal aggregates, microgels and mixed casein/WP aggregates with an 80/20 ratio) were investigated. The fat-containing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0f1627b7bbba67bc195c328d0382d0
https://doi.org/10.1016/j.foodhyd.2019.02.007

Acid-induced gel properties of an alginate-in-whey protein emulsion

Autor: Madadlou, Ashkan, Saint-Jalmes, Arnaud, Pezennec, Stéphane, Famelart, Marie-Hélène, Rousseau, Florence, Floury, Juliane, Dupont, Didier

Publikováno v: Edible Soft Matter – a SoftComp Topical Workshop
Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France

International audience; Water-in-water (W/W) or aqueous two-phase system (ATPS) emulsions are finding increasing applications in diverse fields of technology, for instance as protocells [1], and reactors for the synthesis of hydrogel particles [2], a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7910c5bc445b5813fedbfb431416edf
https://hal.archives-ouvertes.fr/hal-02107864

How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?

Autor: Gelebart, Perrine, Riaublanc, Alain, Famelart, Marie-Hélène, Jonchere, Camille, Beaumal, Valerie, Anton, Marc, Garnier, Catherine

Publikováno v: 3. Food structure and functionality forum symposium
3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada
2018; 3. Food structure and functionality forum symposium, Montreal, CAN, 2018-06-03-2018-06-06

How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?. 3. Food structure and functionality forum symposium

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::24dfa4fa58ca4d8be4648ca5679de193
https://hal.archives-ouvertes.fr/hal-02198131

Evolution of food gel structures during simulated gastro-intestinal digestion using Small Angle Scattering at SOLEIL synchrotron

Autor: Lutton, Evelyne, THEVENOT, Jonathan, Le Feunteun, Steven, Floury, Juliane, Panouille, Maud, Dupont, Didier, Roblin, Pierre, Boue, François

Publikováno v: 5. International Conference on Food Digestion
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017

The tools developed in soft matter physics are of particular interest to characterize food micro- and nanostructures and monitor how they evolve under various conditions. For instance, X-ray scattering from dairy products has provided decisive knowle

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b936d6dfe1af01f5ee809bf61b2f5ffa
https://hal.archives-ouvertes.fr/hal-01581553

Gastric digestion of milk protein gels as assessed by time-lapse Synchrotron UV-microscopy

Autor: Jonathan Thévenot, Juliane Floury, Frédéric Jamme, Maud Panouillé, Evelyne Lutton, François Boué, Didier Dupont, Steven Le Feunteun

Publikováno v: The 16. European microscopy CongressEMC2016
The 16. European microscopy CongressEMC2016, Aug 2016, Lyon, France. 2016

Gastric digestion is the result of physical disintegration, acidic hydrolysis and enzymatic reactions leading to therelease of nutrients which are absorbed in the upper intestinal tract. Protein is one of the essentialmacro-nutrient and can be eaten

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ae31c3cc11c50572c0a31d1f467280a
https://hal.archives-ouvertes.fr/hal-01357490