A5077813986- Food Chemistry and Fat Analysis
- Proteins in Food Systems
- Meat and Animal Product Quality
- Food composition and properties
- Polysaccharides Composition and Applications
- Agriculture and Rural Development Research
- Fatty Acid Research and Health
- Insect Utilization and Effects
- African Botany and Ecology Studies
- Microencapsulation and Drying Processes
- Biofuel production and bioconversion
- Edible Oils Quality and Analysis
- Date Palm Research Studies
- Microbial Metabolites in Food Biotechnology
- Biochemical Analysis and Sensing Techniques
- Phase Equilibria and Thermodynamics
- Freezing and Crystallization Processes
- Spectroscopy and Chemometric Analyses
- Botanical Research and Applications
- Advanced Cellulose Research Studies
- Nuts composition and effects
- Enzyme Catalysis and Immobilization
- Sensory Analysis and Statistical Methods
- Lipid metabolism and biosynthesis
- Analytical Chemistry and Chromatography
Gembloux Agro-Bio Tech
2016-2025
University of Liège
2016-2025
Pharmaceutical Formulations (United States)
2021
SMART Reading
2014-2021
Terra
2021
AgroBio
2015-2019
Summary Flaxseed proteins are potent multi‐functional ingredients for food formulation owing to their techno‐functionalities, preservation capacity, and health benefits. A possible synergistic effect with mucilage on functionalities could be valuable even though this co‐product in flaxseed may limit the protein yield during production processes. Their techno‐functional properties also considered mixture other flax bioactive components such as lignans fibre enhance value of meal. The present...
The main objective of this study was to investigate the effect combining a high-melting wax (sunflower or rice bran wax) with low-melting (berry BEW) on crystallization and gelation behavior corresponding wax-based oleogels in oil (RBO). Sunflower (SW) (RBW) have similar chemical composition but very different behavior. Therefore, SW RBW were also combined oleogel examine occurrence co-crystallization and/or crystal co-existence. thermal binary blends (5% w/w total concentration investigated...
The time-temperature history of monoglyceride-oleogels has a large influence on the foamability and foam stability corresponding oil foams.
Progress in milk fat globule membrane research: a review.The is essentially an oil droplet enclosed protective 'membrane', partially derived from the plasma of lactating cell, and which assures dispersion plasma.This coat generally called 'the membrane' (MFGM).This review examines present state knowledge on MFGM.The topics dealt with are: origin formation, isolation milk, composition (lipids proteins), structure (a new model proposed), functional properties role that MFGM plays protection...
Abstract Palm oil is without doubt the most widely fractionated oil. Dry fractionation based on differences in melting points of triacylglycerols (TAG) which will crystallize selectively during cooling process. Unfortunately, limitations due to intersolubility, closely linked polymorphism, induce formation co‐crystals at each crystallization step. For this reason, only restricted TAG enrichments are observed. In work, a series samples (24) palm oil, solid and liquid fractions (stearins, mid...