Search Results - "Gerard, Cuvelier"

Characterization of pectins extracted from pomegranate peel and their gelling properties by Abid, Mouna, Cheikhrouhou, S., Renard, Catherine M.G.C., Bureau, Sylvie, Cuvelier, Gérard, Attia, Hamadi, Ayadi, M.A.

“…•Pomegranate peels from four varieties yielded between 6.8% and 10.1% pectins.•The recovered pectins were low methylated.•Homogalacturonan regions predominated…”
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Modelling shear viscosity of soft plant cell suspensions by Leverrier, Cassandre, Almeida, Giana, Cuvelier, Gérard, Menut, Paul

“…Fruit purees are concentrated suspensions of highly deformable, non-spherical particles. These particles are delimited by a plant cell wall and filled with the…”
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Consumer acceptance and sensory drivers of liking for high plant protein snacks by Saint‐Eve, Anne, Granda, Pablo, Legay, Guillaume, Cuvelier, Gérard, Delarue, Julien

“…BACKGROUND Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system. Solutions could…”
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Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions by Masselot, Véronique, Benkhelifa, Hayat, Cuvelier, Gérard, Bosc, Véronique

“…During the freezing of sorbets, the concentration of sucrose and stabilizing macromolecules increases in the unfrozen phase. Rheological properties of this…”
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Acceptance of added fat to first complementary feeding purees: An exploration of fat type, feeding history and saliva composition by Schwartz, Camille, Madrelle, Jérôme, Brignot, Hélène, Delarue, Julien, Cuvelier, Gérard, Nicklaus, Sophie, Feron, Gilles, Tournier, Carole

“…In adults, fat is a major determinant of food palatability. From the onset of complementary feeding (CF) adding fat to complementary foods is recommended to…”
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The Role of Lipid Composition in the Sensory and Physical Properties of Lipsticks by Abidh, Sarah, Cuvelier, Gérard, Clermont‐Gallerande, Hélène, Navarro, Séverine, Delarue, Julien

“…The perception of lipstick texture upon application is a key driver of consumer satisfaction. However, formulators may only rely on the absence of knowledge…”
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Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status by Pouyet, Virginie, Cuvelier, Gérard, Benattar, Linda, Giboreau, Agnès

“…•Food liking can partly explain food intake regardless of cognitive status.•Flavour enhancement increases food intake regardless of cognitive status.•A…”
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Influence of Particle Size and Concentration on Rheological Behaviour of Reconstituted Apple Purees by Leverrier, Cassandre, Almeida, Giana, Espinosa-Mu noz, Lucia, Cuvelier, Gérard

“…This work investigates the impact of structural parameters on the rheological behaviour of apple purees. Reconstructed apple purees from 0 g/100 g up to 2.32…”
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Design of Model Apple Cells Suspensions: Rheological Properties and Impact of the Continuous Phase by Leverrier, Cassandre, Almeida, Giana, Menut, Paul, Cuvelier, Gérard

“…The objective of this work is twofold: to develop a relevant model system to study plant cells suspensions’ rheology and to evaluate the impact of the…”
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Effect of bulk viscosity and surface tension kinetics on structure of foam generated at the pilot scale by Eugénie, Séguineau de Préval, Fabrice, Ducept, Gérard, Cuvelier, Samir, Mezdour

“…The texture properties and the stability of foam are highly dependent on foam structure after processing. The Weber Number, widely used to predict mean bubble…”
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New insulating and refractory mineral foam: Structure and mechanical properties by Maréchal, Mathieu, Estrada, Estefanía del Campo, Moulin, Gabrielle, Almeida, Giana, LV, Pin, Cuvelier, Gérard, Bonazzi, Catherine

“…The present work focuses on the structure and mechanical properties of a new type of refractory thermal insulation mineral foam. Studies of the structure of…”
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A photographic method to measure food item intake. Validation in geriatric institutions by Pouyet, Virginie, Cuvelier, Gérard, Benattar, Linda, Giboreau, Agnès

“…•The photographic method enabled the differentiation of food item intake.•The photographic method demonstrated high accuracy in a geriatric institution.•The…”
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Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH by Abid, Mouna, Cheikhrouhou, S., Cuvelier, Gérard, Leverrier, Cassandre, Renard, Catherine M.G.C., Attia, Hamadi, Ayadi, M.A.

“…The gel formation behaviour of four tunisian pomegranate peel powders was investigated at pH 3 in the presence of 30% sucrose and 1  g/L CaCl2. All gels show a…”
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Relations between the sensory properties and fat ingredients of lipsticks by de Clermont-Gallerande, Hélène, Abidh, Sarah, Lauer, Alexandre, Navarro, Séverine, Cuvelier, Gérard, Delarue, Julien

“…Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the…”
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Impact of Interfacial Characteristics on Foam Structure: Study on Model Fluids and at Pilot Scale by Mezdour, Samir, Séguineau de Préval, Eugénie, Granda, Pablo, Cuvelier, Gérard, Ducept, Fabrice

“…Foams represent an important area of research because of their relevance to many industrial processes. In continuous foaming operations, foaming ability…”
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Understanding the structure of ganache: Link between composition and texture by Saglio, Aurelie, Bourgeay, Julien, Socrate, Romain, Canette, Alexis, Cuvelier, Gerard

“…Ganache is a common chocolate preparation used as a filling for chocolate bonbons. The aim of this study was to understand the links between ganache…”
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Effect of surfactant on structure thermal behavior of cetyl stearyl alcohols by Karl, Wunsch, Perla, Relkin, Gerard, Cuvelier, Franck, Clement, Luc, Nicolas-Morgantini, Hayat, Benkhelifa, Denis, Flick

“…The thermal behaviors of cetyl (C.sub.16OH) and stearyl (C.sub.18OH) alcohols, alone or in mixture (C.sub.16/18OH), or flooded with water in the absence or…”
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Assessment of deformability of soft plant cells by 3D imaging by Leverrier, Cassandre, Moulin, Gabrielle, Cuvelier, Gérard, Almeida, Giana

“…[Display omitted] •A method for imaging of concentrated suspensions of apple cells was developed.•Individual apple cells were successfully observed in highly…”
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Heat-induced gelation of porcine blood plasma proteins as affected by pH by Dàvila, Eduard, Parés, Dolors, Cuvelier, Gérard, Relkin, Perla

“…Porcine plasma is a by-product of the meat industry that can be used as a food ingredient. It is a protein mixture, hence its composition can be modified to…”
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Effects of pH and oil-in-water emulsions on growth and physicochemical cell surface properties of Listeria monocytogenes: Impact on tolerance to the bactericidal activity of disinfectants by Naïtali, Murielle, Dubois-Brissonnet, Florence, Cuvelier, Gérard, Bellon-Fontaine, Marie-Noëlle

“…This study characterizes the effects of an acidic pH and an emulsified oil-in-water phase in a culture medium on the behavior of Listeria monocytogenes. Two…”
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