Search Results - "Relkin, Perla"

Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials by Shukat, Rizwan, Relkin, Perla

“…Changes in size distributions of lipid droplets in oil-in-water emulsions produced at 800 bar and stabilised by whey proteins alone (A) or in mixture with…”
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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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Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters by Bernard, Clémence, Regnault, Stéphanie, Gendreau, Solie, Charbonneau, Stéphanie, Relkin, Perla

“…Whey protein concentrate is the main source of globular proteins in food products which are principally used as emulsifying, foaming and gelling ingredients…”
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Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions by Relkin, Perla, Fabre, Marjorie, Guichard, Elisabeth

“…Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma…”
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Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides by Bazmi, Ali, Duquenoy, Albert, Relkin, Perla

“…Three dairy emulsions containing 10 wt% anhydrous milk fat (AMF), alone or in mixture with its low or high melting temperature fraction (olein- or stearin-rich…”
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Enzyme triggered release of aroma molecules from oil-in-water emulsions by Wong, Rebecca C., Elias, Ryan J., Lambert, Joshua D., Relkin, Perla, Coupland, John N.

“…[Display omitted] ► Emulsions are widely used to delivery drugs, flavors and other chemicals. ► Emulsion droplets release hydrophobic solutes when they…”
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Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying by Bernard, Clémence, Broyart, Bertrand, Absi, Rafik, Granda, Pablo, Relkin, Perla

“…In this study, we analyzed heat and mass transfer phenomena occurring during spray drying of a whey protein concentrate at pilot scale. Conservation equations…”
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Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions by Sourdet, Stéphanie, Relkin, Perla, César, Bertrand

“…Various milk protein mixtures were used to manufacture complex emulsions differing by their total protein concentration (1, 2.25 and 3.5%) and by their weight…”
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Processing, Physicochemical, Nutritional, and Organoleptical Properties of Dackere, an African Cereal/Tuber Food Semolina by Meli, Cyrille Foaguam, Njintang, Nicolas Yanou, Noumi, Guy Bertrand, Bernard, Clemence, Relkin, Perla, Armand, Melanie, Mbofung, Carl M. F.

“…Dackere is a granulated food made from tubers or cereals flours by women in rural areas of Northern Cameroon. The processing of the semolina faces some…”
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Delivery of Functionality in Complex Food Systems: Physically inspired approaches from nanoscale to microscale, Paris 14 to 17 July, 2015 by Relkin, Perla

“…The 6th international symposium in the series “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from nanoscale to microscal”…”
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Food protein aggregates as vitamin-matrix carriers: Impact of processing conditions by Relkin, Perla, Shukat, Rizwan

“…► Heat and high-pressure treatments for production of vitamin-loaded protein aggregates. ► Increasing high-pressure conditions led to lower particle size and…”
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Starch Retrogradation in Cassava Flour From Cooked Parenchyma by Rodríguez-Sandoval, Eduardo, Fernández-Quintero, Alejandro, Cuvelier, Gerard, Relkin, Perla, Bello-Pérez, Luis Arturo

“…Starch changes in cassava flours made from parenchyma (peeled root) cooked either in steam or in boiling water and stored at 5[ordinal indicator, masculine]C…”
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Encapsulation of labile compounds in heat- and high-pressure treated protein and lipid nanoparticles by Relkin, Perla, Shukat, Rizwan, Moulin, Gabrielle

“…Globular whey proteins and lipids are used in food technology for their structure-forming properties and also as matrix carriers of lipophilic bioactive…”
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Effect of Processing on Physicochemical Characteristics and Bioefficacy of β‑Lactoglobulin–Epigallocatechin-3-gallate Complexes by Lestringant, Pauline, Guri, Anilda, Gülseren, İbrahim, Relkin, Perla, Corredig, Milena

“…Varying amounts of epigallocatechin-3-gallate (EGCG) were encapsulated in β-lactoglobulin (β-Lg) nanoparticles, either native or processed, denoted as heated…”
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Crystallisation behaviour of palm oil nanoemulsions carrying vitamin E: DSC and synchrotron X-ray scattering studies by Shukat, Rizwan, Bourgaux, Claudie, Relkin, Perla

“…Four emulsions were prepared using high pressure homogenisation at 300 or 1200 bar and aqueous phases containing 4.5 wt% whey proteins in mixture with 20 wt%…”
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Crystallisation behaviour of palm oil nanoemulsions carrying vitamin E by Shukat, Rizwan, Bourgaux, Claudie, Relkin, Perla

“…Four emulsions were prepared using high pressure homogenisation at 300 or 1200 bar and aqueous phases containing 4.5 wt% whey proteins in mixture with 20 wt%…”
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Cellulose nanocrystal surface functionalization for the controlled sorption of water and organic vapours by Espino-Pérez, Etzael, Bras, Julien, Almeida, Giana, Relkin, Perla, Belgacem, Naceur, Plessis, Cédric, Domenek, Sandra

“…The surface grafting of cellulose nanocrystals (CNC) is a valuable tool to increase opportunities for their application. This work had several goals designed…”
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Effect of surfactant on structure thermal behavior of cetyl stearyl alcohols: DSC and X-ray scattering studies by Karl, Wunsch, Perla, Relkin, Gérard, Cuvelier, Franck, Clément, Luc, Nicolas-Morgantini, Hayat, Benkhelifa, Denis, Flick

“…The thermal behaviors of cetyl (C 16 OH) and stearyl (C 18 OH) alcohols, alone or in mixture (C 16/18 OH), or flooded with water in the absence or presence of…”
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Surface hydrophobicity changes and heat-induced modifications of .alpha.-lactalbumin by Eynard, Lucia, Iametti, Stefania, Relkin, Perla, Bonomi, Francesco

“…A study on the thermal modification of the structure of alpha-lactalbumin was carried out on the calcium-containing and the calcium-free forms of the protein…”
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Factors affecting vitamin degradation in oil-in-water nano-emulsions by Relkin, Perla, Jung, Jin-Mi, Ollivon, Michel

“…Fat fractions composed by different proportions of low (LMT) or high (HMT) melting temperature triacylglycerols were used, alone or in mixture with…”
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