E-LIB Suche - Ergebnisse für: Floury, Juliane

1

Correlating structure and activity of pepsin enzyme in H2O ..:

Bayrak, Meltem ; Han, Qi ; Greaves, Tamar L....
Food Chemistry Advances. 4 (2024) - p. 100638 , 2024

Link: https://doi.org/10.1016/..

2

Application of small angle scattering (SAS) in structural c..:

Bayrak, Meltem ; Mata, Jitendra ; Conn, Charlotte..
Food Research International. 169 (2023) - p. 112810 , 2023

Link: https://doi.org/10.1016/..

3

Real-time monitoring of casein gel microstructure during si..:

Bayrak, Meltem ; Whitten, Andrew E. ; Mata, Jitendra P....
Food Hydrocolloids. 144 (2023) - p. 108919 , 2023

Link: https://doi.org/10.1016/..

4

Gastric devolution of transglutaminase-induced acid and ren..:

Logan, Amy ; Ménard, Olivia ; Bayrak, Meltem..
Food Research International. 164 (2023) - p. 112351 , 2023

Link: https://doi.org/10.1016/..

5

Physical disruption of gel particles on the macroscale does..:

Bayrak, Meltem ; Mata, Jitendra P. ; Whitten, Andrew E....
Colloid and Interface Science Communications. 46 (2022) - p. 100574 , 2022

Link: https://doi.org/10.1016/..

6

Pepsin diffusion in complex food matrices:

Rakhshi, Elham ; Nau, Francoise ; Hiolle, Manon.
Journal of Food Engineering. 324 (2022) - p. 111011 , 2022

Link: https://doi.org/10.1016/..

7

Mathematical modelling of food hydrolysis during in vitro d..:

Le Feunteun, Steven ; Verkempinck, Sarah ; Floury, Juliane...
Trends in Food Science & Technology. 116 (2021) - p. 870-883 , 2021

Link: https://doi.org/10.1016/..

8

Investigating casein gel structure during gastric digestion..:

Bayrak, Meltem ; Mata, Jitendra ; Raynes, Jared K....
Journal of Colloid and Interface Science. 594 (2021) - p. 561-574 , 2021

Link: https://doi.org/10.1016/..

9

Pepsin activity as a function of pH and digestion time on c..:

Salelles, Léa ; Floury, Juliane ; Le Feunteun, Steven
Food & Function. 12 (2021) 24 - p. 12468-12478 , 2021

Link: https://doi.org/10.1039/..

10

Interfacial and (emulsion) gel rheology of hydrophobised wh..:

Madadlou, Ashkan ; Famelart, Marie-Hélène ; Pezennec, Stéphane...
International Dairy Journal. 100 (2020) - p. 104556 , 2020

Link: https://doi.org/10.1016/..

11

Characterization of egg white gel microstructure and its re..:

Somaratne, Geeshani ; Nau, Francoise ; Ferrua, Maria J....
Food Hydrocolloids. 98 (2020) - p. 105258 , 2020

Link: https://doi.org/10.1016/..

12

In-situ disintegration of egg white gels by pepsin and kine..:

Somaratne, Geeshani ; Nau, Francoise ; Ferrua, Maria J....
Food Hydrocolloids. 98 (2020) - p. 105228 , 2020

Link: https://doi.org/10.1016/..

13

Food material properties as determining factors in nutrient..:

Somaratne, Geeshani ; Ferrua, Maria J. ; Ye, Aiqian...
Critical Reviews in Food Science and Nutrition. 60 (2020) 22 - p. 3753-3769 , 2020

Link: https://doi.org/10.1080/..

14

Whey-based cheese provides more postprandial plasma leucine..:

Lorieau, Lucie ; Le Gouar, Yann ; Henry, Gwenaëlle...
Food Chemistry. 277 (2019) - p. 63-69 , 2019

Link: https://doi.org/10.1016/..

15

Spatial-temporal changes in pH, structure and rheology of t..:

Nau, Françoise ; Nyemb-Diop, Kéra ; Lechevalier, Valérie...
Food Chemistry. 280 (2019) - p. 210-220 , 2019

Link: https://doi.org/10.1016/..