Thibault Loiseleux
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View article: Whey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives
Whey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives Open
More natural and healthier food products represent a strong consumers’ demand in developed countries. Proteins are essential ingredients to texture foods. However, there are two limits with the use of proteins: obtaining a gelled matrix…
View article: Control of the whey protein-stabilized emulsion texture in a large range of concentration
Control of the whey protein-stabilized emulsion texture in a large range of concentration Open
View article: Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.
Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions. Open
Classiquement, la texture des desserts lactés à pH neutre, est obtenue grâce à des épaississants ou des gélifiants. Dans certaines conditions, des agrégats de protéines laitières sont également capables de connecter les gouttelettes de l’é…
View article: Whey protein emulsions : how to control texture in a large range of protein concentration.
Whey protein emulsions : how to control texture in a large range of protein concentration. Open
View article: Compétition interfaciale entre protéines solubles et agrégées : connectivité des gouttelettes et texture des émulsions laitières
Compétition interfaciale entre protéines solubles et agrégées : connectivité des gouttelettes et texture des émulsions laitières Open
La texture de nombreux produits laitiers gras, non fermentes, est generalement obtenue grâce a l’utilisation d’additifs alimentaires ajoutes dans un but purement technologique. De nos jours, la suppression de ces derniers dans les aliments…
View article: Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)
Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS) Open
View article: Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS)
Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS) Open
Currently, most of dairy emulsions at neutral pH contain thickening or gelling agent for improving their texture. However, manufacturers are more and more seeking for the substitution of these food additives by natural ingredients like pro…