Search Results - "Lorient, D."

Dairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factors by Maubois, J.-L., Lorient, D.

“…Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the…”
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Ionic Strength and pH Effects on Composition and Microstructure of Yolk Granules by CAUSERET, D., MATRINGE, E., LORIENT, D.

“…ABSTRACT We investigated the microstructure of hen egg granules. Polyacrylamide gel electrophoresis revealed that the granules consisted of three proteins…”
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Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring by Cayot, P, Fairise, J F, Colas, B, Lorient, D, Brulé, G

“…The enhancement of the strength of set acid gels by heating milk was related to rheological parameters (water retention capacity, storage modulus) of…”
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Thermodynamic and kinetic aspects of the transport of small molecules in dispersed systems by Landy, P., Rogacheva, S., Lorient, D., Voilley, A.

“…The knowledge of the behaviour of flavour compounds in complex multiphase systems with regard to their structure is of great importance in flavour perception…”
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Characterisation of the protein composition of casein micelles after heating by Fairise, J-F., Cayot, P., Lorient, D.

“…Under a French dairy industry initiative, the changes of protein composition of casein micelles induced by thermal treatment of milk have been studied. To…”
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Interactions between food components in ice cream. Part 1: unfrozen emulsions by Gelin, J.-L., Poyen, L., Rizzotti, R., Le Meste, M., Courthaudon, J.-L., Lorient, D.

“…Ice cream was manufactured on a pilot plant and the structure of the emulsion was estimated in terms of droplet size distribution and protein composition of…”
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Functional Properties of Milk-Egg Mixtures by Matringe, E., Tan Luu, R. Phan, Lorient, D.

“…We used an experimental design (Scheffe simplex‐centroid design) to examine ingredient interactions in food protein mixtures and their effects on functional…”
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Mineral cations affect microstructure of egg yolk granules by CAUSERET, D., MATRINGE, E., LORIENT, D.

“…Granule dialysis caused partial release of calcium and breakage of the granular structure. In the presence of sodium chloride, sodium replaced calcium bound to…”
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Sodium chloride and magnesium chloride affected by ripening of Camembert cheese by LeSage, L, Voilley, A, Lorient, D, Bezard, J

“…Ripening of cheese with three kinds of salt treatment was studied using MgCl2, NaCl or a mixture of the two. Proteolysis was followed by determination of…”
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Chemical phosphorylation of bovine casein: relationships between the reacting mixture and the binding sites of the phosphoryl moiety by Medina, A.L., Mesnier, D., Tainturier, G., Lorient, D.

“…The aim of this work was to determine the influence of pH on the chemical phosphorylation of bovine casein by POCl 3. Experiments were performed at pH 5, pH 7…”
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Ketoacidosis at diagnosis of type 1 diabetes in French children and adolescents by Choleau, C, Maitre, J, Filipovic Pierucci, A, Elie, C, Barat, P, Bertrand, A.-M, de Kerdanet, M, Letallec, C, Levy-Marchal, C, Nicolino, M, Tubiana-Rufi, N, Cahané, M, Robert, J.-J

“…Abstract Objectives This study aimed to evaluate the frequency of diabetic ketoacidosis (DKA) and its associated factors at the diagnosis of type 1 diabetes…”
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Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions by Girardet, Jean-Michel, Courthaudon, Jean-Luc, Campagna, Sylvie, Puyjalon, Valérie, Lorient, Denis, Linden, Guy

“…The topology of casein at an oil-in-water interface was studied by examination of the peptide profile after enzyme hydrolysis…”
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Interactions between lipids and milk proteins in emulsion by Aynie, S. (Departement de Biologie Physico-Chimique, Dijon, France), Le Meste, M, Colas, B, Lorient, D

“…The interactions between nitroxide homologs of fatty acids and purified components of milk proteins in a model food emulsion were studied using electron spin…”
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Contribution of Protein Flexibility to the Foaming Properties of Casein by MESTE, M. LE, COLAS, B., SIMATOS, D., CLOSS, B., COURTHAUDON, J-L, LORIENT, D.

“…ABSTRACT The effect of biopolymer flexibility on the foaming properties of casein was investigated. Flexibility was altered by: (1) chemical modification…”
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Physicochemical and dynamic properties of caseins modified by chemical phosphorylation by Medina, A.L. (ESBANA, Dijon, France), Colas, B, Le Meste, M, Renaudet, I, Lorient, D

“…Chemical phosphorylation of bovine caseins may be useful for changing their physicochemical properties. Depending on the pH of phosphorylation of caseins by…”
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Effect of Chemical Glycosylation on the Surface Properties of the Soluble Fraction of Casein by CLOSS, B., COURTHAUDON, J-L., LORIENT, D.

“…ABSTRACT To optimize the use of caseins as surfactants, the surface tension, foaming capacity and stability of the soluble fraction of casein as a function of…”
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Dephosphorylation of bovine casein by milk alkaline phosphatase by Lorient, D, Linden, G

“…The pH of optimum activity of alkaline phosphatase from cow's milk depended on the substrate, being 10-1 for rho-nitrophenylphosphate, 8-6 for phosphoserine,…”
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Effect of Chemical Modification of Sodium Caseinate on Diffusivity of Aroma Compounds in Aqueous Solutions by Landy, Pascale, Farès, Khalid, Lorient, Denis, Voilley, Andrée

“…The concentration profiles obtained from a gel were used to measure diffusion of volatiles in water and in aqueous solutions of sodium caseinate glycosylated…”
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Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate by Courthaudon, Jean-Luc, Girardet, Jean-Michel, Campagne, Sabine, Rouhier, Louis-Marie, Campagna, Sylvie, Linden, Guy, Lorient, Denis

“…Emulsions prepared using casein micelles and sodium caseinate as the emulsifying agent are compared. It is found that the ultrastructure of the casein proteins…”
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Interactions between food components in ice cream. 1. Unfrozen emulsions by Gelin, J.L, Poyen, L, Rizzotti, R, Le Meste, M, Courthaudon, J.L, Lorient, D

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