A5013658298- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Additive Manufacturing and 3D Printing Technologies
- Electrospun Nanofibers in Biomedical Applications
- Food Chemistry and Fat Analysis
- biodegradable polymer synthesis and properties
- Polysaccharides and Plant Cell Walls
- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- 3D Printing in Biomedical Research
- Meat and Animal Product Quality
- Freezing and Crystallization Processes
- Culinary Culture and Tourism
- Microbial Inactivation Methods
- Food Industry and Aquatic Biology
- Crystallization and Solubility Studies
- Enzyme Structure and Function
- Nanomaterials and Printing Technologies
- Agriculture and Rural Development Research
- Spectroscopy and Chemometric Analyses
- Biofuel production and bioconversion
- Food Safety and Hygiene
- Cassava research and cyanide
Biopolymères Interactions Assemblages
2016-2025
Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire
2023-2025
Centre National de la Recherche Scientifique
1989-2025
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2002-2025
Institut de Biologie Structurale
2019
Institut National de la Recherche Agronomique
2000-2014
Université de Bourgogne
2008
Laboratoire des Biomolécules
1993-2005
École Polytechnique Fédérale de Lausanne
2003
McGill University
1999
Most starch granules exhibit a natural crystallinity, with different diffraction patterns according to their botanical origin: A-type from cereals and B-type tubers. The V polymorph results essentially the complexing of amylose compounds such as iodine, alcohols, or lipids. intensity nature phase transitions (annealing, melting, polymorphic transitions, recrystallization, etc.) induced by hydrothermal treatments in crystalline structures are related temperature water content. Despite its...
The destructuration of native maize starch in mixtures water and ionic liquids (ILs) containing acetate anions was studied dynamic heating conditions, combining calorimetry, rheology, microscopy chromatographic techniques.
An in-depth survey was conducted by collecting information from web sources, supplemented interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in nine Mediterranean countries involved FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain), have an insight into their technical cultural features. A database on 143 FB types (51 single-layered, 15 double-layered, 66 garnished, 11 fried) established. Flours were soft wheat...
Summary Three‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires formulations (food inks) specific rheological properties. Pickering emulsions (PE) have gained attention due to their long‐term stability desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is use bibliometric analysis identify the most important scientific research on PE used in includes...
ABSTRACT Ohmic heating (OH) is a promising technology in the food industry, with electrical conductivity (EC) playing crucial role its effectiveness. This study aimed to correlate evolution of EC during pound cake baking using OH degree starch gelatinization (DSG) and assess impact two sodium acid pyrophosphate leavening acids—SAPP10 SAPP40—on EC. Baking was conducted prototype cell, measured ways: as function increasing temperature, at specific times temperatures center. The latter...
In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose−aroma complexes and their effect on release aroma compounds are difficult to determine. Indeed, thick gelled systems known reduce diffusion rate flavor molecules, resulting in an increase retention. Moreover, interactions between matrix components might retention compounds. The complexing behavior three with amylose was studied by DSC X-ray diffraction determine relative importance these...