Search Results - "Desrumaux, Anne"

Functional properties of whey proteins as affected by dynamic high-pressure treatment by Bouaouina, Hakim, Desrumaux, Anne, Loisel, Catherine, Legrand, Jack

“…An ultra high-pressure homogenizer was used to treat whey protein isolate solutions (3%, w/w). The treated solutions (up to 300 MPa) were characterised for…”
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Analysis of a new type of high pressure homogeniser. A study of the flow pattern by Floury, Juliane, Bellettre, Jerôme, Legrand, Jack, Desrumaux, Anne

“…High-pressure homogenisation is a key unit operation used to disrupt fat globules or cells containing intracellular bioproducts (AIChE J. 43(4) (1997) 1100)…”
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Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena by Floury, Juliane, Legrand, Jack, Desrumaux, Anne

“…Calculation of the flow pattern in a new small homogenising valve design (Stansted, U.K.), able to reach operating pressure as high as 350 MPa , was…”
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Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions by Floury, Juliane, Desrumaux, Anne, Lardières, Jérémie

“…A new ultra high-pressure homogenizer (STANSTED, UK) going up to 350 MPa, was used to realize very fine oil-in-water emulsions. The effect of homogenizing…”
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Elaboration of controlled structure foams with the SMX static mixer by Talansier, Emeline, Dellavalle, Dominique, Loisel, Catherine, Desrumaux, Anne, Legrand, Jack

“…A better control of the foaming process is important for food industry, as the structure of the liquid/gas mixture is a key parameter for the end‐used…”
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Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics by Desrumaux, Anne, Marcand, Julie

“…A new ultra‐high‐pressure homogenizer was used to make very fine oil in water emulsions. The effect of pressures up to 350 MPa on sunflower oil (20%) in water…”
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Effect of high pressure homogenisation on methylcellulose as food emulsifier by Floury, Juliane, Desrumaux, Anne, Axelos, Monique A.V, Legrand, Jack

“…A new high pressure homogeniser going up to 350 MPa was used to produce fine emulsions stabilised by methylcellulose for food applications. The objective of…”
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Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions by Vu Dang, H., Loisel, C., Desrumaux, A., Doublier, J.L.

“…The objective of the present work was to investigate the effect of the heating process on the structural and rheological properties of whey protein…”
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Degradation of methylcellulose during ultra-high pressure homogenisation by Floury, Juliane, Desrumaux, Anne, Axelos, Monique A.V., Legrand, Jack

“…Initially developed for the dairy industry, the very high pressure homogenisation (>100 MPa) is now also applied in the pharmaceutical sector and in…”
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