0000000000953575
AUTHOR
B. Colas
showing 5 related works from this author
Crispness: a critical review on sensory and material science approaches
2002
International audience; Many texture studies have been published on crispness because of the great interest of consumers towards crispy foods. This work reviews the existing literature on the topic, and especially the different approaches, instrumental and sensory, applied to study crispness. These studies result in a wide range of data but, because crispness is not a clearly defined sensory attribute, the conclusions that can be drawn from these studies should be carefully examined. The physical basis for crispness are discussed and the role of structure, hydration and ingredients on crispness and its stability are presented.
Contribution of Protein Flexibility to the Foaming Properties of Casein
1990
The effect of biopolymer flexibility on the foaming properties of casein was investigated. Flexibility was altered by: (1) chemical modification (covalent binding of a monosaccharide on the lysyl residues) or (2) pH change. Electron Spin Resonance was used to measure the reorientational frequency of casein residues labeled with nitroxide radicals. High levels of glycosylation induced increased protein flexibility and improved the foaming capacity. Good agreement was observed between higher values of flexibility and improved surface properties near the isoelectric point.
Viscoelastic properties of acid milk gel as affected by fat nature at low level
2005
International audience; The viscoelastic properties of acid milk gels containing small amounts of different fats were investigated. Skim milk was reconstituted from ultra low-heat skim milk powder and emulsions made with 2% (v/v) sunflower oil, olive oil, groundnut oil, or anhydrous milk fat using a pressure homogenizer. Acidification at 20 °C for 14 h to pH ∼4.6 was achieved by adding glucono-δ-lactone to the emulsion. Stress relaxation testing enabled determination of the firmness and the solid-like properties, i.e., elasticity. Regardless of the physical state of the fat, emulsion gels exhibited higher firmness than fat-free gels, despite the low fat level used. The firmness of the gels …
Valeur nutritionnelle du tourteau de colza chez les pondeuses. Influence sur les qualites technologiques et organoleptiques de l'oeuf.
1980
National audience
Influence de l'utilisation du tourteau de colza en alimentation des poules sur les caracteristiques sensorielles de l'oeuf.
1981
National audience