Recherche
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Procédé de préparation d'émulsions sèches à partir de particules biosourcées
(WO/2019/008147, 2019-01)Brevet -
O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters
(Food Research International. vol. 116, pp. 755-766, 2019)Article de revue -
Procédé de préparation d'émulsions de pickering à partir de particules biosourcées
(WO/2019/008145, 2019-01)Brevet -
Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids
(Food Chemistry. vol. 293, pp. 49-56, 2019)Article de revue -
O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters
(Food research international (Ottawa, Ont.). vol. 116, pp. 755-766, 2019)Article de revue -
Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder
(LWT - Food Science and Technology. vol. 113, 2019)Article de revue -
Encapsulation of ε-viniferin in onion-type multi-lamellar liposomes increases its solubility and its photo-stability and decreases its cytotoxicity on Caco-2 intestinal cells
(Food & Function. vol. 10, n° 5, pp. 2573-2582, 2019)Article de revue -
Encapsulation of epsilon-viniferin in onion-type multi-lamellar liposomes increases its solubility and its photo-stability and decreases its cytotoxicity on Caco-2 intestinal cells
(Food & Function. vol. 10, n° 5, pp. 2573-2582, 2019)Article de revue