Search Results - "Panouillé, Maud"

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions by Ben-Harb, Salma, Saint-Eve, Anne, Panouillé, Maud, Souchon, Isabelle, Bonnarme, Pascal, Dugat-Bony, Eric, Irlinger, Françoise

“…In order to encourage Western populations to increase their consumption of vegetables, we suggest turning legumes into novel, healthy foods by applying an old,…”
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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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Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception by Jourdren, Solenne, Masson, Marine, Saint-Eve, Anne, Panouillé, Maud, Blumenthal, David, Lejeune, Pascal, Déléris, Isabelle, Souchon, Isabelle

“…This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with…”
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Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels by Ben-Harb, Salma, Irlinger, Françoise, Saint-Eve, Anne, Panouillé, Maud, Souchon, Isabelle, Bonnarme, Pascal

“…The use of pea protein is limited in food by the persistence of off-flavours. Fermentation by microbial consortia could be a way to circumvent this problem…”
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An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing by Mathieu, Vincent, de Loubens, Clément, Thomas, Chloé, Panouillé, Maud, Magnin, Albert, Souchon, Isabelle

“…The development of innovative experimental approaches is necessary to gain insights in the complex biomechanics of swallowing. In particular, unraveling the…”
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Gelation behaviour of gelatin and alginate mixtures by Panouillé, Maud, Larreta-Garde, Véronique

“…Mixtures of alginate and gelatin were studied by rheology as a function of different parameters, such as temperature, biopolymer concentrations, calcium…”
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Chewing bread: impact on alpha-amylase secretion and oral digestion by Joubert, Marianne, Septier, Chantal, Brignot, Hélène, Salles, Christian, Panouillé, Maud, Feron, Gilles, Tournier, Carole

“…During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited…”
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Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels by Mantelet, Mathieu, Panouillé, Maud, Boué, François, Bosc, Véronique, Restagno, Frédéric, Souchon, Isabelle, Mathieu, Vincent

“…Quantitative ultrasound (US) techniques have an attractive potential for the non-invasive and real-time characterization of the structural and mechanical…”
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Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties by Saint-Eve, Anne, Panouillé, Maud, Capitaine, Chloé, Déléris, Isabelle, Souchon, Isabelle

“…Texture perception results from a dynamic process induced by food oral processing during consumption. To go further in the understanding of cheese texture, the…”
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Instrumental methods for bolus characterization during oral processing to understand food perceptions by Panouillé, Maud, Saint-Eve, Anne, Souchon, Isabelle

“…[Display omitted] •Food bolus properties are key factors to explain texture, taste and aroma perceptions.•Boli are heterogeneous and depend both on the food…”
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Understanding of the influence of composition, structure and texture on salty perception in model dairy products by Panouillé, Maud, Saint-Eve, Anne, de Loubens, Clément, Déléris, Isabelle, Souchon, Isabelle

“…The aim of this study was to better understand salt release and perception in model dairy products, having different composition, structure and/or texture…”
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Kinetics of bread crumb hydration as related to porous microstructure by Mathieu, Vincent, Monnet, Anne-Flore, Jourdren, Solenne, Panouillé, Maud, Chappard, Christine, Souchon, Isabelle

“…During oral processing and throughout the digestion process, hydration mechanisms have a key influence on the functional properties of food. This is the case…”
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How Texture Influences Aroma and Taste Perception Over Time in Candies by Saint-Eve, Anne, Déléris, Isabelle, Panouillé, Maud, Dakowski, Fanny, Cordelle, Sylvie, Schlich, Pascal, Souchon, Isabelle

“…Many studies deal with the impact of texture on aroma and taste perceptions, but only a few address their temporal evolution during consumption. In order to…”
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Mechanistic Model To Understand in Vivo Salt Release and Perception during the Consumption of Dairy Gels by de Loubens, Clément, Saint-Eve, Anne, Déléris, Isabelle, Panouillé, Maud, Doyennette, Marion, Tréléa, Ioan Cristian, Souchon, Isabelle

“…The objective of this study was to develop a model to simulate salt release during eating. Salt release kinetics during eating was measured for four model…”
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Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches by Mossaz, Stéphane, Jay, Pascal, Magnin, Albert, Panouillé, Maud, Saint-Eve, Anne, Déléris, Isabelle, Juteau, Alexandre, Souchon, Isabelle

“…In order to understand the mechanisms whereby the molecules responsible for sensory stimuli are released in the mouth, the aim of this study was to…”
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Gelatin-Polysaccharide Mixed Biogels: Enzyme-Catalyzed Dynamics and IPNs by Picard, Julien, Doumèche, Bastien, Panouillé, Maud, Larreta-Garde, Véronique

“…Various gelatin gels were studied by rheology in the presence of polysaccharides. Hyaluronic acid dissolved in the sol phase of gelatin gels modifies their…”
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Cellulase and Protease Preparations Can Extract Pectins from Various Plant Byproducts by Panouillé, Maud, Thibault, Jean-François, Bonnin, Estelle

“…The use of protease and cellulase preparations to extract pectins from plant byproducts (chicory, cauliflower) was investigated. Different enzymatic…”
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Heat induced aggregation and gelation of casein submicelles by Panouillé, Maud, Nicolai, Taco, Durand, Dominique

“…The dissociation of the natural casein micelles in suspension containing chelating salts was studied using static and dynamic light scattering. The formation…”
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Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels by Ben-Harb, Salma, Irlinger, Françoise, Saint-Eve, Anne, Panouillé, Maud, Souchon, Isabelle, Bonnarme, Pascal

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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions by Ben-Harb, Salma, Saint-Eve, Anne, Panouillé, Maud, Souchon, Isabelle, Bonnarme, Pascal, Dugat-Bony, Eric, Irlinger, Françoise

“…In order to encourage Western populations to increase their consumption of vegetables, we suggest turning legumes into novel, healthy foods by applying an old,…”
Get full text