Search Results - "Floury, Juliane"

Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy by Floury, Juliane, Bianchi, Tiago, Thévenot, Jonathan, Dupont, Didier, Jamme, Frédéric, Lutton, Evelyne, Panouillé, Maud, Boué, François, Le Feunteun, Steven

“…•In vitro gastric digestions of dairy gels were monitored by synchrotron deep-UV microscopy.•Variations of tryptophan fluorescence allowed exploring pH…”
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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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Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestion by Bayrak, Meltem, Han, Qi, Greaves, Tamar L., Seibt, Susanne, Yu, Haitao, Floury, Juliane, Mata, Jitendra, Logan, Amy, Conn, Charlotte E.

“…•The activity of pepsin was lower in D2O compared to H2O.•Solubility and hydrophobicity were the main drivers of pepsin activity.•The structure of pepsin in…”
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Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese by JEANSON, Sophie, FLOURY, Juliane, ISSULAHI, Al Amine, MADEC, Marie-Noëlle, THIERRY, Anne, LORTAL, Sylvie

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins by Madadlou, Ashkan, Floury, Juliane, Dupont, Didier

“…Chemical modification of whey proteins allows manipulation of their characteristics, such as surface charge and hydrophobicity. Herein, we report the influence…”
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Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion by Bayrak, Meltem, Mata, Jitendra, Conn, Charlotte, Floury, Juliane, Logan, Amy

“…[Display omitted] •Ultra-small and small angle scattering probe casein-based systems from 1 nm to 20 µm.•Ultra-small and small angle scattering in combination…”
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Pepsin diffusion in complex food matrices by Rakhshi, Elham, Nau, Francoise, Hiolle, Manon, Floury, Juliane

“…Pepsin diffusion in food particles during gastric digestion is one of the main factors limiting proteolysis kinetics. Diffusion coefficients of pepsin are…”
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Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion by Lorieau, L., Halabi, A., Ligneul, A., Hazart, E., Dupont, D., Floury, J.

“…Elderly people exhibit specific nutritional needs, in particular they require higher protein intake. The objective of this study was to compare, using an…”
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Food material properties as determining factors in nutrient release during human gastric digestion: a review by Somaratne, Geeshani, Ferrua, Maria J., Ye, Aiqian, Nau, Francoise, Floury, Juliane, Dupont, Didier, Singh, Jaspreet

“…The fundamental mechanisms of nutrient release from solid foods during gastric digestion consists of multiple elementary processes. These include the diffusion…”
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Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions by Salelles, Léa, Floury, Juliane, Le Feunteun, Steven

“…The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on the results obtained with a few purified globular…”
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Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles by Madadlou, Ashkan, Floury, Juliane, Pezennec, Stephane, Dupont, Didier

“…Whey protein microparticles are of great potential in diverse applications such as fat replacement, emulsification, cargo delivery and formulation of…”
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Gastric devolution of transglutaminase-induced acid and rennet-induced casein gels using dynamic DIDGI® and static COST action INFOGEST protocols by Logan, Amy, Ménard, Olivia, Bayrak, Meltem, Rakhshi, Elham, Floury, Juliane

“…[Display omitted] •Similar final levels of protein hydrolysis was observed for TG and RG at gastric endpoint.•An initial lag phase in hydrolysis occurs for RG…”
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Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering by Bayrak, Meltem, Mata, Jitendra, Raynes, Jared K., Greaves, Mark, White, Jacinta, Conn, Charlotte E., Floury, Juliane, Logan, Amy

“…[Display omitted] •The first study to monitor gastric devolution of casein gels using USANS and SANS.•Gels prepared in D2O exhibit earlier onset of gelation,…”
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Characterization of egg white gel microstructure and its relationship with pepsin diffusivity by Somaratne, Geeshani, Nau, Francoise, Ferrua, Maria J., Singh, Jaspreet, Ye, Aiqian, Dupont, Didier, Singh, R. Paul, Floury, Juliane

“…Understanding the diffusion of digestive enzymes, particularly pepsin, in different food structures, is a key factor to better control protein digestion and…”
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Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol by Madadlou, Ashkan, Saint-Jalmes, Arnaud, Guyomarc'h, Fanny, Floury, Juliane, Dupont, Didier

“…Formation of aqueous two-phase (ATP) emulsions relies on the immiscibility of two (bio)polymeric phases. Herein, we report that hydrophobization of whey…”
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Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions by Le Feunteun, Steven, Verkempinck, Sarah, Floury, Juliane, Janssen, Anja, Kondjoyan, Alain, Marze, Sebastien, Mirade, Pierre-Sylvain, Pluschke, Anton, Sicard, Jason, van Aken, George, Grauwet, Tara

“…In vitro digestion methods are widely used to investigate the effect of food properties on the hydrolysis of the main macronutrients: starch, lipid and…”
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Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion by Lorieau, Lucie, Le Roux, Linda, Gaucheron, Frédéric, Ligneul, Amandine, Hazart, Etienne, Dupont, Didier, Floury, Juliane

“…•Four calcium sources were added to liquid or gelled whey-based dairy matrices.•Changes in the bioaccessibility of calcium were mainly due to pH…”
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In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy by Somaratne, Geeshani, Nau, Francoise, Ferrua, Maria J., Singh, Jaspreet, Ye, Aiqian, Dupont, Didier, Singh, R. Paul, Floury, Juliane

“…Digestion behaviour of food protein-based hydrogels is greatly influenced by the gel characteristics and in particular the microstructure. Using egg white gels…”
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