المؤلفون: Thais Cristina Benatti Gallo, Valérie Beaumal, Bérénice Houinsou-Houssou, Michèle Viau, Lucie Ribourg-Birault, Hélène Sotin, Joëlle Bonicel, Adeline Boire, Valéria Aparecida Vieira Queiroz, Hamza Mameri, Sylvain Guyot, Alain Riaublanc, Vânia Regina Nicoletti, Claire Berton-Carabin

المصدر: Future Foods, Vol 9, Iss , Pp 100323- (2024)

مصطلحات موضوعية: Kafirin, Tannins, Composition, Sorghum lipids, Particle size, Solubility, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833524000297; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/5d5af9da366e4f01b4ea9dcb7f2de8cc

المؤلفون: Aymar Rodrigue Fogang Mba, Elisabeth David-Briand, Michèle Viau, Alain Riaublanc, Germain Kansci, Claude Genot

المصدر: Future Foods, Vol 4, Iss , Pp 100037- (2021)

مصطلحات موضوعية: Edible insects, Emulsifying properties, Palm weevil, Protein extraction yield, Rhynchophorus phoenicis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833521000277; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/d17e49205403465a85c40782658630aa

المؤلفون: Manon Chemin, Olivier Paurd, Laure Villaceque, Alain Riaublanc, Patricia Le-Bail

المصدر: Polymers, Vol 14, Iss 19, p 4053 (2022)

مصطلحات موضوعية: vegetable sponge cake, wheat flour, chickpea flour, quinoa flour, acetic acid, micro-differential scanning calorimetry, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2073-4360/14/19/4053; https://doaj.org/toc/2073-4360

URL الوصول: https://doaj.org/article/b6635498b3724a539ee15d6b72057d99

المؤلفون: Artemio Plana-Fattori, Christophe Doursat, Alienor Coutouly, Alain Riaublanc, Denis Flick

المصدر: International Journal of Food Studies, Vol 9, Iss 0 (2020)

مصطلحات موضوعية: computational fluid dynamics (cfd), thermal denaturation-aggregation, whey proteins, beta-lacto-globulin, heat exchanger, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/637; https://doaj.org/toc/2182-1054

URL الوصول: https://doaj.org/article/8327e62ef9704fec975c431a2bc651c6

المؤلفون: Julian Sepulveda, Agnès Montillet, Dominique Della Valle, Catherine Loisel, Alain Riaublanc

المصدر: Micromachines, Vol 12, Iss 11, p 1415 (2021)

مصطلحات موضوعية: food foams, multiphase flow, non-Newtonian fluid, bubble breakup, microfluidics, high speed imaging, Mechanical engineering and machinery, TJ1-1570

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2072-666X/12/11/1415; https://doaj.org/toc/2072-666X

URL الوصول: https://doaj.org/article/53212e47c2db4f71a8d1eaf78f03d498

المؤلفون: Alain Riaublanc, Catherine Loisel, Gholamreza Djelveh, Christophe Vial, Irina Nicorescu, Jack Legrand

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 12, Iss 1, Pp 49-58 (2011)

مصطلحات موضوعية: bubbling, protein aggregates, thermal treatment, whey proteins, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/dwnl.php?id=CSCC6201112V01S01A0009; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/bcb881209e0e4807a3e31c9a4f62d04f

المؤلفون: Ha Phuong TA, Clarisse Charlotte, Emmanuel Maes, Nao Yamakawa, Yann Guérardel, Frederic Krzewinski, Wiktoria Zarzycka, David Touboul, Amelie Girardeau, Fernanda Fonseca, Alice Kermarrec, Michelle Viau, Alain Riaublanc, Marie-Hélène Ropers

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::73722b17f5b7d241e3485e47ce1a9798
https://doi.org/10.26434/chemrxiv-2023-594bw

المؤلفون: Michèle Viau, Alain Riaublanc, Germain Kansci, Elisabeth David-Briand, Aymar Rodrigue Fogang, Claude Genot

المساهمون: Laboratory of Technology and Applied Science, University Institute of Technology, University of Douala, BP 8698 Douala, Cameroon, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université de Yaoundé I, The SCAC ( Service de Coopération et d’Action Culturelle) of the French Embassy of Yaoundé –Cameroon (Code projet Prisme/Numéro Prisme: 0185 CMR B16 0011).

المصدر: Future Foods, Vol 4, Iss, Pp 100037-(2021)
Future Foods
Future Foods, 2021, pp.100037. ⟨10.1016/j.fufo.2021.100037⟩

مصطلحات موضوعية: ved/biology.organism_classification_rank.species, Emulsifying properties, Food processing and manufacture, 03 medical and health sciences, Ingredient, 0404 agricultural biotechnology, 0302 clinical medicine, [CHIM.GENI]Chemical Sciences/Chemical engineering, Protein purification, Rhynchophorus phoenicis, TX341-641, Protein extraction yield, Palm weevil, chemistry.chemical_classification, Larva, Aqueous solution, Chromatography, Molecular mass, Chemistry, ved/biology, Nutrition. Foods and food supply, 04 agricultural and veterinary sciences, TP368-456, 040401 food science, Yield (chemistry), 030221 ophthalmology & optometry, Edible insects, Food Science, Polyunsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71701bd432276b7b00d0dd643b42d778
http://www.sciencedirect.com/science/article/pii/S2666833521000277

المؤلفون: Alain Riaublanc, Dominique Della Valle, Catherine Loisel, Julian Sepulveda, Agnès Montillet

المساهمون: Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Regional program Food for Tomorrow/Cap Aliment, Research, Education and Innovation in Pays de la Loire - French Region Pays de la Loire.

المصدر: Micromachines, Vol 12, Iss 1415, p 1415 (2021)
Micromachines
Micromachines, MDPI, 2021, 12 (11), pp.24-38. ⟨10.3390/mi12111415⟩
Volume 12
Issue 11

مصطلحات موضوعية: Materials science, Bubble, flow typology, multiphase flow, Microfluidics, Mixing (process engineering), microfluidics, Geometry, 02 engineering and technology, non-Newtonian fluid, 01 natural sciences, food foams, Article, 010305 fluids & plasmas, [SPI.MECA.MEFL]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Fluids mechanics [physics.class-ph], 020401 chemical engineering, Rheology, 0103 physical sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, TJ1-1570, Mechanical engineering and machinery, 0204 chemical engineering, Electrical and Electronic Engineering, high speed imaging, Complex fluid, Mechanical Engineering, Multiphase flow, Breakup, Non-Newtonian fluid, Control and Systems Engineering, bubble breakup

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b3293ca0a92e3f97bfdf5e2a4766114
https://www.mdpi.com/2072-666X/12/11/1415

المؤلفون: Perrine Gélébart, Marie-Hélène Famelart, Valérie Beaumal, Catherine Garnier, Alain Riaublanc, Camille Jonchère, Marc Anton

المساهمون: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, used to modulate their texture. The di ff erence of functionality between preformed and in situ produced mixed and microgel aggregates should be further investigated. Acknowledgements This work was supported by the Regional councils of Brittany (grant no. 13008651) and Pays de la Loire (grant no. 2014-07081) through fi nancial support and the INRA for its scienti fi c coordination (J. Leonil, STLO) through the interregional project PROFIL, managed by the Bba Industrial Association., Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

المصدر: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩

مصطلحات موضوعية: animal structures, Fat content, General Chemical Engineering, agrégat protéique, Protein aggregation, casein, 01 natural sciences, Homogenization (chemistry), protéine de lait, 0404 agricultural biotechnology, Adsorption, Rheology, Casein, [SDV.IDA]Life Sciences [q-bio]/Food engineering, 0103 physical sciences, rhéologie, gel acide, emulsion, lactoserum, caséine, 010304 chemical physics, protéine de lactosérum, Chemistry, rhéologie interfaciale, whey protein, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, Chemical engineering, agrégat, texture, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Protein network, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0f1627b7bbba67bc195c328d0382d0
https://doi.org/10.1016/j.foodhyd.2019.02.007