Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food-Reference-Cited by-同舟云学术

Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food

Published:2018-04 Issue: Volume:46 Page:29-40
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Deuscher Zoe,Bonny Jean-Marie^ORCID,Boué François,Cheynier Véronique,Clerjon Sylvie^ORCID,Devaux Marie-Françoise,Meneghel Julie^ORCID,Guillon Fabienne,Jamme Frédéric,Le Feunteun Steven,Passot Stéphanie,Réfrégiers Matthieu,Rogniaux Hélène,Ropartz David,Thévenot Jonathan,Vallverdu-Queralt Anna^ORCID,Canon Francis^ORCID

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference82 articles.

1. Coupling hyperspectral image data having different spatial resolutions using multiple co-inertia analysis;Allouche;Chemometrics and Intelligent Laboratory Systems,2012

2. Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels;Ayed;Food Research International,2014

3. Tracking the in vivo release of bioactive peptides in the gut during digestion: Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix fed mini-pigs;Barbé;Food Research International,2014

4. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids;Barbé;Food Chemistry,2013

5. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability;Barbé;Food Chemistry,2014

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