A5014443496- Proteins in Food Systems
- Botanical Research and Chemistry
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Identification and Quantification in Food
- Biofuel production and bioconversion
- Water Quality Monitoring and Analysis
- Microencapsulation and Drying Processes
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Ginkgo biloba and Cashew Applications
- Plant and fungal interactions
- Food Science and Nutritional Studies
- Pesticide Residue Analysis and Safety
- Insect and Arachnid Ecology and Behavior
- Agriculture and Rural Development Research
- Polysaccharides and Plant Cell Walls
- Rabbits: Nutrition, Reproduction, Health
- RNA and protein synthesis mechanisms
- Insect Utilization and Effects
- Insect Pest Control Strategies
- Biotin and Related Studies
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2022-2025
Université d'Artois
2022-2025
Université de Lille
2022-2025
Institut Charles Viollette
2025
Université de Picardie Jules Verne
2025
Université Pelefero Gon Coulibaly
2023-2024
University of Liège
2012-2016
Gembloux Agro-Bio Tech
2012-2016
This work investigated the pH effect (pH 3.5 to 9.0) on interfacial behavior of native and transglutaminase cross-linked (TGase) caseins films at air-water interface using a rotational rheometer equipped with BiCone geometry. Both formed viscous-like adsorbed layer within range frequency from 0.1 10 rad/s, maxima viscoelastic alkaline (8.0 9.0). TGase exhibited highest shear surface moduli values, difference between them was pronouncedly, under acid conditions (3.5 5.5). The conformational...
Critical micelle concentration (CMC) is the main physico-chemical parameter to be determined for surfactants due its impact on surface activity and self-assembled aggregation. The aim of present study determine CMC at 40 °C gelatin, ι-carrageenan, pectin, gellan gum xanthan by using different analytical techniques, particularly mid-infrared (MIR) spectroscopy as a rapid technique. values obtained each hydrocolloid were relatively identical regardless applied technique: rheometer,...
The investigation of the central and external zones ten industrial artisanal Maroilles cheeses showed differences in their physicochemical parameters, namely fat, pH, moisture content, ash, color. This difference significantly impacted rheological properties investigated cheeses, which depended on protein network englobing lipid water its interaction with other components. Overall, had an elastic-like behavior, exhibiting greatest viscoelastic modules (G′ G″). mid-infrared (MIR) spectra...
This study investigates the impact of extraction process on structure, physico-chemical and functional properties lupin isolate protein. obtained by different processes (conventional wet purely aqueous fractionation) from un-defatted (YLPIU), hot (YLPIHD) cold (YLPICD) defatted flour. The defatting modified physical, structural characteristics protein isolates. Indeed, a decrease α-helix, free sulfhydryl group amount an increase disulfide bond level was observed for samples, improving their...