Heteroprotein complex coacervation has great potential in many food applications. However, understanding the rheology-coacervate structure relationship, as well as their sensitivity to slight changes in the physicochemical environment, is still an active research topic. Herein, heteroprotein complex coacervation between positively charged lactoferr...
Associative liquid–liquid phase separation (LLPS) is an active research topic in the fields of soft matter, colloid chemistry, food science, and cell biology. LLPS is a dynamic assembly process that leads to the formation of micrometer-sized droplets, known as complex coacervates. These droplets can progressively coalesce, leading to macroscopic ph...
The objective of this study was to develop and physico-chemical analysis for a recipe for millet pretzels by using two different blends of foxtail millet and little millet flour, incorporated with Chlorella vulgaris microalgae biomass at varying concentrations of 0.6%, 0.8% and 1.0% (measured as grams per 100 grams of flour). For the pretzel sample...
International audience
International audience
Abstract Research on natural sources of polyunsaturated fatty acids (PUFAs) for both food and nutraceutical prospects has significantly grown in recent years. Some plant oils and lipid extracts contain carotenoids, xanthophylls, sterols, and/or phenolic compounds that can provoke a lipid hydroperoxides (LOOHs) overestimation when quantifying them u...
This “Letter to the Editor” discusses: “Enhancing Baby Food Safety - integrating Advanced Sensor Technology and Blockchain for Contaminant Detection and Transparency”. No formal abstract is available. Readers are requested to read the full article.
This research aimed to produce eco-friendly straws using soy protein isolate (SPI) and cassava starch (CS) at different ratios by the extrusion technique and by coating with beeswax and shellac wax. Three straw formulations (F) (F1: 24.39% SPI–24.39% CS; F2: 19.51% SPI–29.37% CS; and F3: 14.63% SPI–34.15% CS) were prepared, incorporating glycerol (...
A coupled experimental and modelling approach was used to develop an adapted PHBV active film with Lauroyl Arginate Ethyl (LAE®) as an antimicrobial compound incorporated in the bulk or as a coating to prolong the shelf life of cheese. The minimum inhibitory concentration (MIC) of LAE® was evaluated in the range of 25-100 ppm against spoilage and p...
National audience
